spring roll

Here’s a simple and versatile Spring Roll recipe—crispy, fresh, and perfect as an appetizer or snack 🥢🌱

---

Classic Spring Rolls

Ingredients (makes ~8 rolls)

For the Filling

• 1 cup shredded cabbage

• ½ cup carrots, julienned or shredded

• ½ cup bean sprouts (optional)

• ½ cup cooked protein (shrimp, chicken, tofu, or pork)

• 2–3 green onions, thinly sliced

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt and pepper, to taste

For the Rolls

• 8–10 spring roll wrappers (rice paper or wheat-based for frying)

• Oil for frying (if using fried version)

For Dipping Sauce (optional)

• 2 tbsp soy sauce

• 1 tsp rice vinegar

• 1 tsp sugar

• ½ tsp sesame oil

• Optional: chili flakes or sriracha

---

Instructions

1️⃣ Prepare the Filling

1. Heat 1 tsp oil in a pan over medium heat.

2. Sauté garlic for 30 seconds.

3. Add cabbage, carrots, and bean sprouts; stir-fry 2–3 minutes until slightly softened.

4. Stir in protein, soy sauce, sesame oil, salt, and pepper.

5. Remove from heat and let cool slightly.

2️⃣ Assemble the Rolls

For Fried Spring Rolls:

1. Place a wrapper on a flat surface.

2. Add 2–3 tbsp filling near one edge.

3. Fold the sides in, then roll tightly. Seal with a little water.

For Fresh (Rice Paper) Rolls:

1. Dip rice paper in warm water for 5–10 seconds until pliable.

2. Place on a flat surface and add filling.

3. Fold sides in and roll tightly.

3️⃣ Cook the Rolls

• Fried: Heat oil in a pan over medium heat. Fry rolls 2–3 minutes per side until golden and crispy. Drain on paper towels.

• Fresh: Serve immediately with dipping sauce.

4️⃣ Serve

• Arrange on a plate and serve with dipping sauce.

---

Tips

• Make ahead: Filling can be prepped a day before; assemble just before frying or serving.

• Vegetarian version: Skip meat, add tofu, mushrooms, or more veggies.

• Crispy rolls: Fry in batches and avoid overcrowding the pan.

• Dipping variations: Peanut sauce, hoisin sauce, or sweet chili sauce work great.

---

If you want, I can also give a 10-minute shortcut version using pre-shredded veggies and pre-cooked chicken that’s perfect for quick lunch or snack prep.