Crispy Vegetable Roll
Crunchy, colorful, and irresistibly flavorful, these Crispy Vegetable Rolls are the perfect appetizer or snack for any occasion. Wrapped in delicate spring roll wrappers and packed with a vibrant medley of shredded cabbage, julienned carrots, sliced bell peppers, and crisp bean sprouts, these rolls are lightly seasoned with soy sauce, ginger, and garlic for a delightfully savory taste. Skillfully hand-rolled and fried to golden perfection, every bite offers a satisfying crunch and a burst of fresh veggie goodness. Quick to prepare and easy to fry, these homemade vegetable rolls are a fun, crowd-pleasing treat that's perfect for dipping into your favorite sauce. Whether you're hosting a party or simply craving a crispy indulgence, this recipe is your go-to for making restaurant-quality vegetable rolls right at home. Keywords: Crispy Vegetable Rolls, spring roll recipe, fried vegetable appetizer, homemade spring rolls, Asian-inspired snack.
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Recipe Information
Ingredients
- 12 sheets Spring roll wrappers
- 1 cup (finely shredded) Cabbage
- 1 cup (thinly julienned) Carrot
- 1 cup (thinly sliced) Bell pepper
- 1 cup Bean sprouts
- 2 cloves (minced) Garlic
- 1 teaspoon (minced) Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Cooking oil
- 1 tablespoon (mixed with 2 tablespoons of water) Cornstarch
Instructions
Heat sesame oil in a large pan over medium heat.
Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
Add cabbage, carrot, bell pepper, and bean sprouts to the pan. Cook for about 5 minutes, stirring frequently, until the vegetables are just softened.
Stir in soy sauce, salt, and black pepper. Cook for another 2 minutes. Remove from heat and allow the mixture to cool slightly.
Lay one spring roll wrapper on a flat surface, with a corner pointed towards you (like a diamond).
Place 2 tablespoons of the vegetable filling in a line approximately 2 inches from the corner closest to you.
Fold the corner over the filling and roll tightly halfway up the wrapper.
Fold the sides snugly against the roll, then continue to roll the wrapper.
Brush the top corner with the cornstarch mixture to seal the roll.
Repeat the process with the remaining wrappers and filling.
In a deep frying pan, heat cooking oil over medium-high heat to 350°F (175°C).
Fry the rolls in batches, turning occasionally, until golden and crispy, about 3-4 minutes per batch.
Remove the rolls with a slotted spoon and drain on paper towels.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 490.3 g | 629% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 205.0 g | 75% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.9 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1528 mg | 33% | |
*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.
