Spring rolls are a traditional snack in various Asian cuisines, most popular in Chinese cuisine. They are usually filled with vegetables and sometimes meat, all wrapped up in a thin, crisp pastry shell before being deep-fried until golden. Often served as an appetizer or side dish, they are deliciously crispy and delightful to taste. They are particularly synonymous with the Spring Festival in mainland China, hence the name. Making them at home allows you to customize the fillings as you like.
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Heat some oil in a pan and sauté the garlic until fragrant.
Add the meat if using, and sauté until cooked.
Add the vegetables and stir fry until they are soft.
Season with soy sauce, sesame oil, salt, and pepper. Let it cool.
To assemble the spring rolls, place a spoonful of the filing on a sheet of spring roll pastry. Fold in the sides and roll it up tightly. Secure the edge with some water or a flour paste.
Heat oil in a deep pan to medium heat. Fry the spring rolls until golden brown, then drain on paper towels.
Serve the spring rolls hot with dipping sauce.