Description
Bright and crunchy Thai-Style Veggie Spring Rolls filled with a vibrant mix of fresh vegetables, perfect as an appetizer or snack.
Ingredients
- 1 cup shredded carrots
- 1 cup bean sprouts, very well drained
- 1 cup sliced bell peppers (any color, thin strips)
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Spring roll wrappers (wheat wrappers, usually sold refrigerated or frozen)
- Neutral oil for frying (vegetable, canola, or peanut oil)
Instructions
- Prepare the filling by combining shredded carrots, bean sprouts, bell peppers, green onions, cilantro, garlic, soy sauce, and sesame oil in a bowl. Mix well.
- Set up your workstation with a small bowl of water for sealing the wrappers.
- Fill a wrapper on the work surface with a small amount of filling, fold the bottom edge up, fold in the sides, and roll tightly. Seal with water.
- Heat the oil in a skillet until it reaches 350–370°F (175–190°C).
- Fry the rolls in batches for about 3–4 minutes per side until golden and crisp.
- Drain the fried rolls on a paper towel-lined plate and serve immediately with your favorite dipping sauce.
Notes
For extra crispness, consider placing finished rolls on a wire rack over a sheet pan rather than directly on paper towels. Work quickly when folding wrappers and keep unused sheets covered to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai