Spring Rolls

1. Preparation

Chop vegetables into thin, julienne strips, including carrots, bell peppers, and cucumbers.

Finely chop fresh herbs such as cilantro and mint.

If using cooked protein (such as chicken, shrimp, or tofu), shred or chop into small pieces.

Soak rice paper wrappers in warm water for 10-15 seconds until they are soft but not too floppy.

Set up a rolling station with a damp kitchen towel to keep wrappers moist.

2. Filling the Spring Rolls

Lay a soaked rice paper wrapper on the damp towel.

Add a small amount of the prepared vegetables and protein about 1/3 of the way up from the bottom edge of the wrapper.

Sprinkle a few herbs on top of the filling.

Fold the sides of the wrapper over the filling, then roll from the bottom edge tightly upwards to enclose the filling.

Repeat the process with remaining wrappers and filling.

3. Cooking

Heat vegetable oil in a frying pan over medium heat.

Fry the spring rolls in batches, turning until they are golden brown and crispy on all sides, about 3-5 minutes.

Remove spring rolls and drain on paper towels to absorb excess oil.

4. Serving

Serve spring rolls warm with dipping sauces like sweet chili sauce or hoisin sauce.

Garnish with additional fresh herbs if desired.