Vegetable Spring Rolls

To make crispy vegetable spring rolls at home, start by heating sunflower oil in a small pot until it's bubbling hot. You can check if the oil is ready by placing a small chunk of bread in it; if it bubbles rapidly, it's time to fry. Deep fry the spring rolls two at a time, rotating them until they are golden brown on all sides. Serve them warm with sweet chili sauce for dipping.

Yes, these vegetable spring rolls are suitable for a vegan diet as they are made with vegetable ingredients and do not contain any animal products. Just ensure that the sweet chili sauce you use is also vegan-friendly.

If you don't have sunflower oil, you can substitute it with other neutral oils like canola oil, vegetable oil, or peanut oil. Each of these oils has a high smoke point, making them suitable for deep frying and will give your spring rolls a nice crispy texture.

To store leftover vegetable spring rolls, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them; just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

Vegetable spring rolls pair well with a variety of side dishes. You can serve them with a fresh salad, such as a cucumber salad or a Thai slaw, for a refreshing contrast. Additionally, they go great with dipping sauces like soy sauce, hoisin sauce, or even a spicy sriracha for those who enjoy a kick.