Spring Rolls

These vibrant spring rolls are a delightful fusion of crunchy vegetables and succulent shrimp, all wrapped in delicate rice paper. Perfect for a light weeknight dinner or a fun appetizer at your next gathering.

• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 cup cooked shrimp
• 8 sheets spring roll wrappers
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil

Method

1. 1

   In a bowl, combine the shredded carrots, shredded cabbage, bean sprouts, and cooked shrimp. Mix until well combined.

2. 2

   Place a spring roll wrapper on a clean surface, with one corner facing you. Spoon 2-3 tablespoons of the filling mixture onto the wrapper.

3. 3

   Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers.

4. 4

   Heat vegetable oil in a deep frying pan over medium heat. Carefully add the spring rolls, frying until golden brown, about 2-3 minutes on each side.

5. 5

   Remove the spring rolls from the oil and drain on paper towels to absorb excess oil.

6. 6

   Serve hot with soy sauce for dipping.