Chop Suey Spring Rolls
Chinese Recipes

Chop Suey Spring Rolls

On the HobFakeawaySide4

Chop Suey Spring Rolls is a practical, flavour-forward recipe designed for home kitchens. The method keeps prep straightforward while building depth through proper seasoning, controlled heat, and sensible cooking order.

Expect clear stage-by-stage cooking with an emphasis on texture and finish, so the final dish is consistent and easy to serve. Adjust salt, acidity, and garnish to taste, and pair with your preferred sides for a complete meal.

Method

20m40m
  1. Prepare the stir-fry filling by heating a tablespoon of oil in a large pan. Add sliced bell peppers, julienned carrots, shredded cabbage, and any other desired vegetables. Stir-fry until just tender.
  2. Season the vegetables with soy sauce, a pinch of sugar, and a dash of sesame oil. Let the mixture cool.
  3. Lay out the spring roll wrappers on a clean surface. Place a portion of the cooled vegetable mixture on each wrapper, fold in the sides, and roll tightly.
  4. Heat oil in a deep fryer or large pan to 180°C (356°F). Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes.
  5. Drain on paper towels and serve hot with soy sauce for dipping.

Ingredients

  • 2 tbsp Soy Sauce
  • 200g Cabbage shredded
  • 500ml Vegetable Oil for frying
  • 1 tsp Sesame Oil
  • 3 Spring onions finely sliced
  • 1 Bell Peppers (mixed colours) thinly sliced
  • 2 Garlic Cloves minced
  • 2 Carrot julienned
  • 12 Spring roll wrappers

Notes

For a healthier version, you can bake the spring rolls at 200°C (392°F) for 20-25 minutes or until crispy and golden brown. Feel free to add protein like chicken, shrimp, or tofu to the vegetable mix for a more filling option.

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