Flavors of the East: Exploring the Delightful Journey of Crafting Homemade Vegetable Spring Rolls

Prep Veggies: Julienne the vegetables and sauté them briefly with a dash of soy sauce, sesame oil, salt, and pepper. Add cooked rice vermicelli and mix.

Soften Wrappers: Dip a spring roll wrapper in warm water for a few seconds until pliable. Place it on a clean surface.

Fill Wrappers: Put a spoonful of the veggie mixture onto the lower third of the wrapper. Add a few bean sprouts if desired.

Fold & Roll: Fold the sides of the wrapper over the filling. Then, tightly roll up from the bottom, sealing the top edge with a bit of water.

Repeat: Make more rolls with the remaining wrappers and filling.

Heat Oil: Heat oil in a pan for frying, around 350°F (175°C).

Fry Rolls: Carefully place the spring rolls into the hot oil and fry until golden brown, turning occasionally. This usually takes about 2-3 minutes.

Drain: Remove the fried spring rolls and place them on a paper towel-lined plate to drain excess oil.

Serve: Serve the crispy vegetable spring rolls with your favorite dipping sauce.