Instructions:
- Prepare the Filling:
- In a large skillet or wok, heat a little oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the cabbage, carrots, bean sprouts, mushrooms, and bell pepper. Stir-fry for about 3-5 minutes, until the vegetables are tender but still crisp.
- Add soy sauce, sesame oil, salt, and pepper. Stir well to combine. Remove from heat and let the mixture cool slightly.
- Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean surface with one corner facing you (like a diamond shape).
- Place about 2 tablespoons of the filling near the corner closest to you.
- Fold the corner over the filling, then fold in the two side corners to encase the filling.
- Roll up the spring roll tightly towards the top corner, brushing a little beaten egg on the top corner to seal the roll.
- Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat about 1-2 inches of vegetable oil in a deep skillet or pot over medium-high heat until hot (about 350°F or 175°C).
- Carefully add the spring rolls in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- Remove the spring rolls with a slotted spoon and drain on paper towels.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, honey or sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Serve:
- Serve the crispy spring rolls hot with the dipping sauce on the side.
Enjoy your homemade crispy spring rolls! If you need any variations or additional tips, feel free to ask.
