Cabbage Spring Rolls
Crispy, golden, and bursting with flavor, these cabbage spring rolls are a must-try appetizer or snack that brings the vibrant taste of fresh vegetables to your table. Filled with a delicious medley of finely shredded cabbage, julienned carrots, crunchy bean sprouts, and aromatic garlic, all stir-fried in sesame oil and soy sauce, these spring rolls are wrapped to perfection and fried until irresistibly crispy. Perfectly paired with a tangy sweet chili dipping sauce, they’re easy to make and ready in just 30 minutes, making them an ideal choice for entertaining or a quick weeknight treat. Whether you’re hosting a party or looking for a creative way to enjoy veggies, these vegetarian spring rolls are sure to please!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 2 cups Cabbage
- 1 large Carrot
- 1 cup Bean sprouts
- 3 stalks Green onions
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 4 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Pepper
- 0.5 cup Sweet chili sauce (for dipping)
Instructions
Finely shred the cabbage and julienne the carrot. Chop the green onions into thin slices and mince the garlic.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the cabbage, carrot, green onions, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still vibrant.
Stir in the soy sauce, salt, and pepper. Cook for another minute, then remove from heat and let the mixture cool completely.
Lay a spring roll wrapper on a clean surface in a diamond shape. Place 2 tablespoons of the vegetable filling near the bottom corner.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly toward the top corner, using a dab of water to seal the edge.
Repeat with the remaining wrappers and filling until all the spring rolls are assembled.
Heat the vegetable oil in a skillet over medium heat. Once hot, carefully fry the spring rolls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per batch).
Remove the spring rolls and drain on a paper towel-lined plate to remove excess oil.
Serve the spring rolls warm with sweet chili sauce for dipping.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 39.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 52.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
