Description
Learn to make delicious and crispy veggie spring rolls from scratch.
Ingredients
Scale
- 1 package (about 25-30) spring roll wrappers
- 2 cups finely shredded cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced bell pepper (any color)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- Oil for frying
- Water for sealing wrappers
Instructions
- In a large bowl, combine the shredded cabbage, carrots, bell pepper, and green onions.
- In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, salt, and pepper. Pour over the vegetables and toss to combine.
- Heat a little oil in a pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the vegetable mixture and cook for 3-5 minutes, or until slightly softened. Remove from heat and let cool.
- Lay a spring roll wrapper flat on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the cooled vegetable filling near the corner closest to you.
- Fold the bottom corner over the filling. Fold in the two side corners. Roll the wrapper tightly upwards.
- Dip your finger in water and moisten the top corner of the wrapper. Seal the roll by pressing the wet corner down.
- Repeat with the remaining wrappers and filling.
- Heat about 2 inches of oil in a deep pan or pot over medium-high heat until it reaches 350°F (175°C).
- Carefully place a few spring rolls into the hot oil, being careful not to overcrowd the pan.
- Fry for 3-5 minutes, or until golden brown and crispy, turning as needed.
- Remove the spring rolls from the oil and place them on a wire rack set over paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
- You can customize the filling with other vegetables like mushrooms, sprouts, or spinach.
- Ensure the filling is cool before wrapping to prevent the wrappers from tearing.
- Use fresh spring roll wrappers for best results.
- Be cautious when frying and do not leave hot oil unattended.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg