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Spring Rolls

Crispy, golden spring rolls filled with a savory, well-seasoned mixture and fried to perfection for the ultimate crunch. Served with a sweet chili dipping sauce, they make a flavorful appetizer that’s both satisfying and irresistible.
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Prep Time 1 hour
Cook Time 20 minutes
Cooling Time/ Freezing Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 25 rolls
Course: Appetizer
Cuisine: Chinese
Calories: 100
Ingredients Equipment Method Video

Ingredients
  

Stuffing
  • 1½ tablespoons sunflower oil
  • 1 tablespoon fresh ginger grated
  • 4 garlic cloves minced
  • ½ medium onion finely sliced
  • ½ green bell pepper sliced
  • ½ red bell pepper sliced
  • 1 large carrot julienned or grated
  • 2 cups shredded cabbage
  • 1½ tablespoons soy sauce
  • 2 teaspoons oyster sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
Roll Dough
  • 25 Phyllo sheets

Equipment

  • Chef’s knife and cutting board
  • Mandoline or slicer (optional, for carrots)
  • Large frying pan or Wok
  • Spatula or kitchen tongs
  • Large tray (for cooling the filling)
  • Small bowl (for the flour-water paste)
  • Deep frying pot or pan
  • Slotted spoon (for removing rolls from oil)
  • Paper towels

Method
 

Preparation (Chopping)
  1. Onions: Peel and cut the onions into thin julienne strips.
  2. Carrots: Peel and cut into thin matchsticks. (A mandoline or slicer can be used for more consistent results).
  3. Celery: Remove the strings from the celery stalks and chop them into thin pieces similar in size to the carrots.
  4. Bell Peppers: Cut green, red, and orange bell peppers into thin strips.
  5. Cabbage: Chop the cabbage finely. Ensure the pieces aren't too large so they don't tear the spring roll dough.
  6. Aromatics: Finely mince the garlic and ginger.
Cooking the Filling
  1. Heat vegetable oil in a large pan or wok over high heat. (You can add a dash of sesame oil for extra flavor).
  2. Add the minced garlic and ginger, sautéing briefly until fragrant but not burnt.
  3. Add the onions and celery.
  4. Sauté on high heat, stirring constantly.
  5. The goal is to soften them slightly while keeping them crunchy.
  6. Incorporate the carrots and then the bell peppers.
  7. Season with black pepper and salt.
  8. You can also add vegetable or chicken bouillon powder if desired.
  9. Add the cabbage in two stages. Since it wilts quickly, it is added last.
  10. Add sweet soy sauce (or light/dark soy sauce) and oyster sauce.
  11. Continue tossing the vegetables until they are well-coated and slightly wilted.
Crucial Step
  1. Transfer the mixture to a tray and let it cool completely.
  2. If there is excess liquid from the vegetables, drain it well to prevent the dough from getting soggy.
Assembly
  1. Create a "glue" by mixing a small amount of flour with water until it reaches a paste-like consistency.
  2. Place a spring roll wrapper on a clean surface.
  3. Add a portion of the cooled vegetable filling.
  4. Fold the sides inward and roll the wrapper tightly.
  5. A tight roll ensures the spring roll doesn't absorb too much oil during frying.
  6. Seal the edge with the flour-water paste.
Frying
  1. Place the assembled rolls in the freezer until firm.
  2. Heat vegetable oil in a deep pan.
  3. Fry the spring rolls directly from the freezer (do not thaw).
  4. Fry in small batches to maintain oil temperature.
  5. Fry until they are golden brown and crispy.
  6. Drain on paper towels.
Serving
  1. Serve hot with sweet chili sauce or soy sauce.

Video