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Spring rolls have carved a niche for themselves as one of the most beloved snacks in Thai cuisine. Their light and crispy texture, combined with an array of fresh, vibrant fillings, makes them a popular choice for both casual eaters and gourmet enthusiasts alike. Whether served as an appetizer at a Thai restaurant or crafted at home for a family gathering, these delightful bites offer a perfect blend of flavors and an enticing crunch that can please any palate.

Crunchy Thai Veggie Spring Rolls

Discover the joy of making Crispy Thai Veggie Spring Rolls at home! These delicious and healthy treats feature a vibrant mix of fresh vegetables like carrots, cabbage, and bell peppers, all wrapped in crispy rice paper. Perfect as an appetizer or snack, these spring rolls are vegan-friendly and gluten-free, catering to various dietary preferences. Follow our step-by-step guide to craft these flavorful bites, and enjoy the satisfying crunch in every mouthful!
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Ingredients
  

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup bean sprouts

1 small cucumber, julienned

1 red bell pepper, julienned

4 green onions, sliced

1/4 cup fresh cilantro, finely chopped

1/4 cup fresh mint leaves, finely chopped

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon freshly grated ginger

1 package rice paper wrappers (8-10 wrappers)

Oil for frying (use vegetable or peanut oil)

Instructions
 

Prepare the Vegetables: In a large mixing bowl, combine the shredded carrots, purple cabbage, bean sprouts, julienned cucumber, julienned red bell pepper, sliced green onions, chopped cilantro, and chopped mint leaves. Toss gently to mix the ingredients evenly, ensuring the herbs are well distributed.

    Season the Filling: Add the soy sauce, sesame oil, and freshly grated ginger to the vegetable mixture. Use your hands or a spatula to toss the ingredients together until all vegetables are thoroughly coated in the sauce. Set aside to let the flavors meld.

      Soften the Rice Paper Wrappers: Fill a wide, shallow dish with warm water (just below boiling point). Working with one rice paper wrapper at a time, dip it into the warm water for about 10 seconds, or until it is soft and pliable. Gently remove it and lay it flat on a clean, dry surface, ensuring it doesn't stick.

        Fill and Roll the Spring Rolls: On the lower third of the softened rice paper wrapper, place about 2 tablespoons of the vegetable filling. Carefully fold the bottom edge of the wrapper over the filling. Then, fold in the side edges, and start rolling it away from you, keeping it tight to enclose the filling completely. Repeat this process with the remaining wrappers and filling.

          Fry the Spring Rolls: In a deep frying pan, heat approximately 1 inch of oil over medium-high heat until shimmering (you can test the temperature by dropping in a small piece of bread; if it sizzles immediately, the oil is ready). Fry a few spring rolls at a time for about 3-4 minutes, or until they are golden brown and crispy. Make sure not to overcrowd the pan to achieve an even crisp.

            Drain and Serve: Once fried, use a slotted spoon to transfer the spring rolls onto a plate lined with paper towels to absorb excess oil. Serve the spring rolls warm alongside your favorite dipping sauces such as sweet chili sauce or soy sauce.

              Prep Time, Total Time, Servings: 25 minutes | 40 minutes | 4 servings

                - Presentation Tips: Arrange the hot spring rolls on a platter with fresh dipping sauces in small bowls. Garnish with additional mint and cilantro for an eye-catching presentation!