Description
Delight your taste buds with these crispy and flavorful Vegetable Spring Rolls. Filled with a colorful assortment of veggies and wrapped in a crunchy shell, they are perfect for a light and tasty meal or snack.
Ingredients
For the Spring Rolls:
- 12–15 spring roll wrappers (square, about 7–8 inches)
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup thinly sliced mushrooms (shiitake or button)
- 1/2 cup julienned bell pepper
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil (optional)
- Salt & pepper to taste
- 1 tbsp vegetable oil (for stir-frying)
- Vegetable oil for deep frying
- 1 tbsp cornstarch mixed with 2 tbsp water (to seal the rolls)
Instructions
- Cook the Filling: Heat 1 tbsp oil in a wok or pan over medium-high heat. Add garlic and stir-fry for 15 seconds. Add cabbage, carrots, mushrooms, and bell peppers. Stir-fry for 2–3 minutes until slightly softened. Add soy sauce, sesame oil (if using), salt, and pepper. Stir well. Add bean sprouts last (optional) and stir for 1 more minute. Remove from heat and let the filling cool.
- Wrap the Rolls: Place a wrapper on a flat surface in a diamond shape. Add 2–3 tbsp of filling near the bottom corner. Fold up the bottom, then fold in the sides, and roll tightly. Use the cornstarch-water mixture to seal the end.
- Fry the Spring Rolls: Heat oil in a deep pan (~350°F or 175°C). Carefully fry a few rolls at a time until golden brown and crispy (about 3–5 minutes). Drain on paper towels.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
