Ingredients
For the spring rolls:
1 carrot, julienned
1/2 cup bean sprouts
10 spring roll wrappers
1 cup shredded cabbage
1/2 cup shredded mushrooms
2 cloves garlic, minced
1 tsp ginger, minced
2 tbsp soy sauce
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp black pepper
Oil for frying
For the sweet chili dipping sauce:
1 tbsp soy sauce
1 tbsp lime juice
1/4 cup sweet chili sauce
1 tbsp water
1/2 tsp sesame oil
Instructions
Prepare the filling:
Heat sesame oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.
Add shredded cabbage, carrots, bean sprouts, and mushrooms. Cook for 3-4 minutes until vegetables are slightly softened.
Stir in soy sauce, sugar, and black pepper. Cook for another 1-2 minutes. Remove from heat and let the filling cool.
Assemble the spring rolls:
Take one spring roll wrapper and place it on a clean surface in a diamond shape, with one corner facing you.
Place 2-3 tablespoons of the vegetable filling in the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water. Repeat with the remaining wrappers and filling.
Fry the spring rolls:
Heat oil in a deep frying pan or pot to 350°F (180°C).
Carefully place a few spring rolls in the hot oil, seam side down. Fry in batches for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove from oil and drain on paper towels to remove excess oil.
Make the dipping sauce:
In a small bowl, whisk together sweet chili sauce, soy sauce, lime juice, water, and sesame oil until well combined.
Enjoy.