Crispy Fried Spring Rolls

Ingredients:

• 1 package of spring roll wrappers
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup chopped mushrooms
• 1 cup bean sprouts
• 1/4 cup chopped scallions
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Vegetable oil for frying
• Sweet chili sauce for serving

Instructions:

1. Mix shredded cabbage, carrots, mushrooms, bean sprouts, and scallions in a large bowl.
2. Mix soy sauce, fish sauce, cornstarch, and vegetable oil in a separate small bowl.
3. Add the soy sauce mixture to the vegetable mixture and toss to coat evenly.
4. On a clean surface, lay a spring roll wrapper and place 2-3 tablespoons of the vegetable mixture in the center.
5. Fold the bottom of the wrapper upwards over the filling, then fold in the sides to form a tight cylinder. Roll the wrapper up to seal the filling inside.
6. With the remaining spring roll wrappers plus filling, repeat.
7. Heat vegetable oil in a deep pot or a wok over medium-high heat until hot but not smoking.
8. To the hot oil, add the spring rolls carefully, working in batches if necessary, and fry until it’s golden brown, about 3-5 minutes per side.
9. With a slotted spoon, remove the spring rolls from the oil and drain them or place them on paper towels.
10. Serve the crispy fried spring rolls with sweet chili sauce for dipping.

Other serving suggestions:

• Add some cooked shrimp or shredded chicken to the filling for extra protein.
• Serve the fried spring rolls with tangy nuoc cham dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili peppers.
• To make the spring rolls ahead of time, you can freeze them before frying. On a baking sheet, simply lay them out in a single layer, freeze until firm, then transfer spring rolls to a freezer-safe bag or container. To fry, thaw them thoroughly before cooking.

Bon appetit!