This is the simple way to make the best crispy spring rolls – Dainik Savera Times

Material
2 cups chopped cabbage
1 cup chopped carrots
1 cup bean sprouts (optional)
1/2 cup thinly sliced ​​capsicum (red, green or yellow)
1/2 cup thinly sliced ​​mushrooms (optional)
2 cloves garlic, finely chopped
1 inch piece of ginger, finely chopped
2 tbsp vegetable oil
2 tbsp soy sauce
1 teaspoon sesame oil (optional)
Salt and pepper to taste
12 spring roll wrappers (8-inch diameter)
Mix 2 tbsp flour and 3 tbsp water (to seal the rolls)
vegetable oil for frying

Method
Preparing the Stuffing:

• In a large skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat.
• Add minced garlic and ginger to hot oil and fry for about 30 seconds until fragrant.
• Add chopped cabbage, carrots, bean sprouts, capsicum and mushrooms (if using) to the pan. – Fry while stirring for 3-4 minutes until the vegetables start becoming soft. You want them to retain some of their shortcomings.
• Drizzle soy sauce and sesame oil (if using) over the vegetables. Season with salt and pepper to taste. Sauté for 2-3 minutes more, until the vegetables are soft and well covered with sauce. Remove the filling from the flame and let it cool.

Rolling Spring Rolls:

• Place the spring roll wrapper on a clean, dry surface with one corner facing toward you. Cover leftover wrappers with a damp cloth to keep them from drying out.
• Place a spoonful of the cooled vegetable filling in the center of the wrapper, leaving some space at the edges.
• Fold the bottom corner of the wrapper over the filling, tuck the edges in, and roll tightly toward the top corner. Use the flour-water mixture to seal the top corner, forming a secure roll.

Fry Spring Rolls:

• In a deep frying pan or wok, heat the vegetable oil to about 350°F (175°C).
• Carefully place the spring rolls into the hot oil with the seam side down. Fry in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes until they turn golden brown and crispy.
• Use a slotted spoon to remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
• Serve the spring rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce or plum sauce.