Starter
Spring Rolls
StarterOrigin: Vietnam
Crisp rolls filled with vegetables wrapped and fried.
Prep
30 min
Cook
15 min
Total time
45 min
Portions
4
Total weight
691 g
Per portion
172.8 g
Ingredients
Method
Filling
- Shred cabbage and carrot; dice onion; mince garlic. Stir-fry in a little oil over high heat 3–4 minutes until wilted. Add soy sauce and salt; cool completely.
Wrap and fry
- Soften rice paper or wrappers as directed (usually a brief dip in warm water). Spoon filling; roll tightly, tucking ends.
- Heat oil to about 170°C. Fry rolls in batches 3–5 minutes until golden and crisp. Drain on a rack; serve at once.
Serving
Serve hot with a dipping sauce.
Storage
Best fried fresh; keep filling refrigerated 1 day. Freeze uncooked rolls carefully.