Mouthwatering Crispy Veggie Spring Rolls: A Sensory Chinese Vegetarian Delight

Allergens

None

Ingredients

• 8 large rice paper wrappers (8
• inch diameter)
• 1 cup shredded carrots
• 1 cup julienned bell peppers
• 1 cup sliced cabbage
• 1/2 cup bean sprouts
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup roasted sesame seeds
• 1/4 cup hoisin sauce
• Vegetable oil for frying

Instructions

1. In a large bowl, combine the shredded carrots, julienned bell peppers, sliced cabbage, bean sprouts, chopped cilantro, and thinly sliced green onions. Mix well to incorporate all ingredients evenly.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 5 seconds until softened. Carefully place it on a clean surface.
3. Spoon approximately 1/4 cup of the vegetable mixture onto the center of the softened rice paper. Sprinkle a generous amount of roasted sesame seeds over the vegetables.
4. Fold the bottom edge of the rice paper up over the filling, and roll it away from you like a burrito. Continue rolling until you reach the top edge, then fold it over to seal the spring roll.
5. Repeat steps 2 4 for the remaining rice paper wrappers and vegetable mixture.
6. In a deep frying pan or wok, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the spring rolls in batches for 2 3 minutes per side or until golden brown and crispy on all sides. Remove from oil and drain on paper towels.
7. Serve immediately with hoisin sauce for dipping, and enjoy your delectable Crispy Veggie Spring Rolls!

Chef’s Insight

The combination of textures and flavors in these spring rolls is sure to impress your guests, making them perfect for any gathering or celebration.

Notes

For an added touch of visual appeal, consider using a variety of colorful vegetables in your spring rolls.