Spring rolls are a delicious and versatile dish that can be enjoyed as an appetizer, snack, or even a meal. They consist of a thin, crispy wrapper made from rice flour and water that is filled with a variety of fresh and flavorful ingredients.

Vegetables such as carrots, cabbage, and bell peppers are typically used in Vegetable Spring Roles the filling, along with rice noodles and bean sprouts. Meat or seafood such as shrimp or chicken can also be added for protein. Fresh herbs like cilantro, mint and Thai basil give the rolls a burst of flavor and aroma.

Spring Rolls can be fried or baked to achieve a crispy texture. They are often served with a dipping sauce, such as sweet chili sauce or peanut sauce, to add an extra layer of flavor. Vietnamese cuisine is known for its traditional style of spring rolls, but they are also popular in Chinese cuisine and can be found in many other Asian countries as Fried Rolls.

In addition to being a delicious appetizer or snack, spring rolls can be a healthy option for those looking for a light and fresh meal. They can easily be made gluten-free or vegan by using rice paper wrappers and omitting meat and seafood.

Overall, spring rolls are a delightful combination of fresh and crunchy ingredients that make for a satisfying and flavorful dish.

Ingredients:

• 12-15 spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1 cup sliced mushrooms(optional)
• 1 cup sliced bell pepper(optional)
• 1/2 cup chopped onion
• 2 cloves minced garlic
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon black pepper
• Oil for frying
• Sweet chili sauce for serving

Instructions:

1. In a pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the onions, garlic, and ginger and cook for about 1-2 minutes until fragrant.
2. Add the cabbage, carrots, bean sprouts, mushrooms, and bell peppers to the pan. Stir-fry for about 5-7 minutes until the vegetables are softened but still have a bit of crunch.
3. In a small bowl, mix together the soy sauce, rice vinegar, cornstarch, and black pepper. Add this mixture to the pan and stir well to coat the vegetables. Cook for another 2-3 minutes until the sauce thickens and the vegetables are fully coated.
4. Remove the pan from the heat and let the filling cool to room temperature.
5. To assemble the spring rolls, place a wrapper on a flat surface with one corner facing you. Add about 2 tablespoons of the filling in the center of the wrapper. Fold the corner closest to you over the filling, tucking it under the filling slightly. Then, fold the sides in towards the center and roll the wrapper away from you to enclose the filling completely.
6. Repeat the process with the remaining wrappers and filling until all the spring rolls are assembled.
7. In a deep frying pan or wok, heat the oil over medium-high heat. Once hot, gently add the spring rolls to the pan in batches and fry for about 3-4 minutes or until golden brown and crispy.
8. Remove the spring rolls from the oil using a slotted spoon and drain on a paper towel-lined plate.
9. Serve the spring rolls hot with sweet chili sauce on the side for dipping. Enjoy!