Ingredients:

  • 1 cup (150g) carrots, julienned
  • 1 cup (150g) bell peppers, thinly sliced
  • 1 cup (150g) cabbage, shredded
  • 1 cup (150g) bean sprouts
  • 1 cup (150g) cooked shrimp or chicken, thinly sliced (optional)
  • ¼ cup (10g) fresh cilantro, chopped
  • ¼ cup (10g) fresh mint leaves, chopped
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) lime juice
  • 1 tablespoon (15g) brown sugar
  • 12 round rice paper wrappers (about 8 inches or 20cm in diameter)
  • Vegetable oil (for frying; about 2 cups or 500ml)
  • ½ cup (120ml) sweet chili sauce
  • 1 tablespoon (15ml) lime juice

Instructions:

  1. In a large mixing bowl, combine carrots, bell peppers, cabbage, bean sprouts, and protein (if using). Add cilantro, mint, soy sauce, lime juice, and brown sugar. Mix well.
  2. Fill a large bowl with warm water. Soak one rice paper wrapper for 15-20 seconds until pliable.
  3. Lay the soaked wrapper on a clean surface. Spoon 2-3 tablespoons of filling near the bottom of the wrapper. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers.
  4. In a frying pan or wok, pour in vegetable oil and heat over medium-high heat until shimmering.
  5. Carefully add spring rolls to the hot oil in batches, cooking until golden brown (about 3-4 minutes per side). Remove with a slotted spoon and drain on paper towels.
  6. In a small bowl, mix sweet chili sauce and lime juice.
  7. Serve crispy spring rolls hot with the dipping sauce.