Here’s a simple and versatile Spring Roll recipe—you can make them fresh or fried depending on your preference.
Ingredients (makes about 12–15 rolls)
For the filling:
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/2 cup cooked chicken, shrimp, or tofu (optional)
- 2–3 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper, to taste
For the rolls:
- 12–15 spring roll wrappers (rice paper for fresh rolls or wheat wrappers for fried rolls)
- Oil for frying (if using fried rolls)
For dipping sauce (optional):
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp chili paste or sriracha
Instructions
For fresh spring rolls:
- Prepare filling: In a pan, sauté garlic for 30 seconds, then add cabbage, carrots, and green onions. Cook just 2–3 minutes until slightly soft. Season with soy sauce, sesame oil, salt, and pepper. Cool.
- Assemble rolls: Soften rice paper in warm water for a few seconds. Place a small amount of filling in the center, fold the sides, and roll tightly.
- Serve: Serve immediately with dipping sauce.
For fried spring rolls:
- Prepare filling: Sauté garlic and vegetables as above, optionally add cooked meat or tofu, and season. Cool slightly.
- Assemble rolls: Place filling on a wheat spring roll wrapper. Fold bottom over filling, fold in sides, and roll tightly. Seal edges with a little water.
- Fry: Heat oil in a pan over medium heat. Fry rolls until golden brown and crispy (3–5 minutes per side). Drain on paper towels.
- Serve: Serve hot with dipping sauce.
💡 Tips:
- Fresh rolls are lighter and healthier, while fried rolls are crispy and indulgent.
- Add herbs like mint, cilantro, or Thai basil for extra flavor in fresh rolls.
- You can make a vegetarian version with mushrooms, tofu, and extra vegetables.
I can also give a Vietnamese-style fresh spring roll recipe with shrimp and peanut dipping sauce, which is super popular and colorful. Do you want me to do that?
