Description
Crispy Thai Spring Rolls filled with vegetables and served with a sweet chili dipping sauce.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 package spring roll wrappers
- Oil for frying
Instructions
- Heat oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Stir in cabbage, carrots, bean sprouts, and green onions.
- Add soy sauce, oyster sauce, and sesame oil. Cook until vegetables are tender.
- Remove from heat and let the filling cool.
- Lay a spring roll wrapper on a clean surface, place a spoonful of filling at one end.
- Fold the sides in and roll tightly to enclose the filling.
- Heat oil in a deep fryer or pan to 350°F (175°C).
- Fry the spring rolls until golden brown and crispy, about 3-4 minutes.
- Drain on paper towels and serve with sweet chili sauce.
Notes
- For a vegetarian option, omit oyster sauce or use a plant-based alternative.
- Add cooked shrimp or chicken for added protein.
- Serve with fresh herbs for garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: crispy thai spring rolls recipe, thai appetizer, spring rolls