Chinese Crispy Vegetable Spring Roll Recipe

Heat 2 tablespoons of vegetable oil in a pan, add chopped onions and garlic, sauté until they become translucent.

Add the shredded cabbage, julienned carrot, and chopped green beans into the pan. Stir-fry all the vegetables over high heat for around 2-3 minutes.

Season with soy sauce, salt, and pepper. Stir-fry again for another 2 minutes. Set aside to cool.

Take a spring roll wrapper, place it on a flat surface. Add a spoonful of the prepared filling at one end of the wrapper.

Begin to roll the wrapper along with the stuffing, fold in the sides, and continue rolling until you reach the end. Seal the edges with a little water.

Heat the oil in a deep frying pan. Once the oil is heated, gently drop the rolls into the oil and fry until they turn golden brown. Make sure to do this in batches.

Remove the fried spring rolls with a slotted spoon, draining the excess oil.

Serve the spring rolls hot with a side of sweet and sour sauce or any dip of your choice.