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
Prep the filling
- Shred the cabbage and carrot; dice the onion; mince the garlic.
Cook the filling
- Stir-fry in a little oil over high heat 3–4 minutes until wilted.
- Add the soy sauce and salt; cool completely.
Wrap
- Soften rice paper or wrappers as directed (usually a brief dip in warm water).
- Spoon filling; roll tightly, tucking the ends.
Fry
- Heat oil to about 170°C.
- Fry the 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.