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👩🍳 Instructions:
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Prepare the filling:
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In a large bowl, combine shredded cabbage, grated carrots, bean sprouts, green onions, and cooked shrimp (or your choice of protein).
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In a small bowl, mix soy sauce, sesame oil, minced garlic, salt, and pepper. Toss the sauce with the vegetables and protein to coat everything evenly.
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Soften the spring roll wrappers:
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If using rice paper: Fill a shallow dish with warm water. Submerge each rice paper for about 10-15 seconds until soft and pliable. Be careful not to over-soak them.
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If using wheat-based spring roll wrappers: Follow the instructions on the package, usually wrapping them with a damp towel for about 10 minutes to soften.
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Assemble the spring rolls:
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Lay a wrapper flat on a clean surface. Place 2-3 tablespoons of filling in the center of the wrapper, leaving room at the edges to fold in.
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Fold in the sides, then tightly roll from the bottom up, sealing the edge by moistening with a little water.
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Fry the spring rolls:
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Heat about 2 inches of oil in a large pot or deep skillet over medium-high heat (around 350°F or 175°C).
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Carefully place the spring rolls into the hot oil, working in batches. Fry for about 3–4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
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Remove from the oil and drain on paper towels.
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Serve:
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Serve immediately with your favorite dipping sauce, such as hoisin sauce, sweet chili sauce, or soy sauce.
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🍤 Variations:
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For a vegetarian version, skip the shrimp and add more vegetables like mushrooms, bell peppers, or zucchini.
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You can also add rice noodles to the filling for extra texture.
Would you like a lighter, baked version of these spring rolls, or would you prefer a different dipping sauce?
