About this Recipe
Spring rolls are a delicious Asian appetizer filled with a colorful medley of vegetables, wrapped in a crispy shell, and served with a tangy dipping sauce—a perfect combination of flavors and textures.
Recipe Courtesy of Yuan Li Photo Courtesy of jaz Boler
- 10 spring roll wrappers
- 1 cup cooked vermicelli noodles
- 1 cup shredded cabbage
- 1 carrot, julienned
- ½ cup bean sprouts
- ½ cup sliced bell peppers
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint leaves
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- Vegetable oil for frying
- In a large bowl, combine the cooked vermicelli noodles, shredded cabbage, carrot, bean sprouts, bell peppers, cilantro, and mint leaves.
- In a separate small bowl, whisk together the soy sauce, hoisin sauce, lime juice, grated ginger, and minced garlic. Pour the sauce over the vegetable mixture and toss until well coated.
- Fill a shallow dish or a large plate with warm water. Take one spring roll wrapper and dip it into the water for a few seconds until it becomes soft and pliable. Place the wrapper on a clean surface.
- Spoon about 2 tablespoons of the vegetable filling onto the bottom third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly upwards, sealing the spring roll. Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep frying pan or a wok over medium-high heat. Carefully place the spring rolls into the hot oil, seam side down. Fry them for about 2–3 minutes, or until they turn golden brown and crispy. Turn the spring rolls occasionally to ensure even frying.
- Once cooked, remove the spring rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Serve the spring rolls hot with a dipping sauce of your choice, such as sweet chili sauce or peanut sauce.
Enjoy your homemade spring rolls!