These crispy vegetable spring rolls are a delightful appetizer or snack, filled with a medley of fresh vegetables and wrapped in a golden, crunchy shell.
Prepare the vegetables by finely chopping the carrot, green onion, red bell pepper, and napa cabbage.
Ensure the vegetables are chopped uniformly for even cooking.
Heat sesame oil in a wok over medium heat and sauté the garlic and ginger until fragrant.
Stir constantly to prevent the garlic from burning.
Add the chopped vegetables to the wok and stir-fry for 3-4 minutes until slightly softened.
Cook the vegetables just enough to retain some crunch.
Stir in the soy sauce and mix well. Remove from heat and let the filling cool.
Allow the filling to cool completely before assembling the rolls to prevent the wrappers from tearing.
Place a spring roll wrapper on a flat surface and add a spoonful of the filling in the center. Roll tightly and seal the edges with water.
Ensure the rolls are sealed properly to prevent the filling from spilling during frying.
Heat vegetable oil in a deep fryer to 350°F (175°C) and fry the rolls in batches until golden brown.
Avoid overcrowding the fryer to maintain the oil temperature.
Drain the fried rolls on paper towels and serve hot with your favorite dipping sauce.
Serve immediately for the best texture and flavor.
