Crispy Thai Vegetable Spring Rolls
A simple, flavorful recipe for crispy Thai-style spring rolls filled with crunchy vegetables. Enjoy as a snack or side dish.
Ingredients
- ●1 package spring roll wrappers (quick)
- ●1/2 cup vegetable oil
- ●1 cup carrots
- ●1 cup cucumber
- ●1 cup bean sprouts
- ●2 tablespoons prik nam pla (Thai fish sauce)
- ●to taste salt
Instructions
- 1
1. Fill a large bowl with warm water.
- 2
2. Soak the spring roll wrappers in the water for 10-15 minutes, or until soft and pliable.
- 3
3. Drain the wrappers and cut them into squares.
- 4
4. Heat the vegetable oil in a large skillet over medium-high heat.
- 5
5. Add the carrots, cucumber, and bean sprouts to the skillet and stir-fry for 3-4 minutes.
- 6
6. Add the prik nam pla and salt to the skillet and stir-fry for another minute.
- 7
7. To assemble the spring rolls, lay a wrapper square on a flat surface and add about 1 tablespoon of the vegetable mixture to the center of the wrapper.
- 8
8. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
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9. Repeat with the remaining wrappers and filling.
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10. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
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11. When the oil is hot, add a few of the spring rolls to the skillet and fry until crispy and golden brown, about 2-3 minutes on each side.
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12. Repeat with the remaining spring rolls.