Ingredients
Filling Ingredients
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 1/2 cup thinly sliced bell pepper
- 1/4 cup finely chopped green onions
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup cooked vermicelli noodles
Others
- 12 spring roll wrappers
- Vegetable oil, for frying
Instructions
- Prepare the filling: In a large bowl, combine shredded cabbage, julienned carrot, thinly sliced bell pepper, finely chopped green onions, soy sauce, black pepper, and salt. Mix thoroughly to ensure the vegetables are evenly coated with seasoning.
- Add noodles: Incorporate the cooked vermicelli noodles into the vegetable mixture and toss carefully to distribute the flavors evenly without breaking the noodles.
- Roll the spring rolls: Lay one spring roll wrapper flat on a clean surface. Spoon approximately 2 tablespoons of the filling near one edge of the wrapper. Roll tightly, folding in the sides to prevent filling from escaping, and seal the edge using a little water to create a tight seal.
- Heat oil: Warm vegetable oil in a deep-fryer or large pan to 350°F (175°C), ensuring the oil is hot enough before frying to get maximum crispiness without absorbing excess oil.
- Fry the spring rolls: Fry the spring rolls in batches to avoid overcrowding the pan, cooking each batch for about 3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove the spring rolls from the oil and drain on paper towels to remove excess oil.
Notes
- Ensure the oil temperature stays consistent at around 350°F for even frying.
- Do not overfill the wrappers to prevent them from bursting during frying.
- Serve spring rolls hot with dipping sauces like sweet chili sauce or soy sauce for added flavor.
- You can substitute vegetable oil with peanut or canola oil for frying.
- For a gluten-free version, use gluten-free soy sauce and spring roll wrappers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
