Crispy Vegetable Spring Rolls
Crispy Vegetable Spring Rolls are a delightful appetizer that combines a medley of fresh, vibrant vegetables encased in a golden-brown, crunchy wrapper. This recipe features a savory filling of finely shredded cabbage, grated carrots, shiitake mushrooms, and spring onions, brought to life with the aromatic flavors of garlic, ginger, soy sauce, and sesame oil. The spring rolls are expertly wrapped and sealed with a cornstarch slurry, then fried to perfection, delivering a satisfying crunch in every bite. Perfect for parties, family gatherings, or a cozy night in, these spring rolls are easy to prepare in just 45 minutes and pair wonderfully with your favorite dipping sauce. Whether you're looking for a vegan-friendly snack or an Asian-inspired appetizer, these homemade crispy vegetable spring rolls are sure to impress!
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Recipe Information
Ingredients
- 20 sheets Spring roll wrappers
- 1 cup, finely shredded Cabbage
- 1 cup, grated Carrot
- 0.5 cup, finely chopped Shiitake mushrooms
- 0.5 cup, finely sliced Spring onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 cup Vegetable oil
Instructions
Prepare all your ingredients: finely shred the cabbage, grate the carrot, chop the shiitake mushrooms, and slice the spring onions.
Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Add the shredded cabbage, grated carrot, chopped mushrooms, and sliced spring onions to the skillet. Cook and stir frequently for about 5-7 minutes until the vegetables are slightly softened.
Pour in the soy sauce and continue to cook for another 2 minutes, ensuring the mixture is well combined. Remove from the heat and let it cool.
In a small bowl, mix the cornstarch with water to form a slurry, which will be used to seal the spring rolls.
To assemble the spring rolls, place a spring roll wrapper with a corner pointed towards you. Spoon approximately 2 tablespoons of the vegetable filling onto the lower half of the wrapper.
Fold the bottom corner over the filling, followed by the two side corners. Roll the wrapper tightly over the filling, using the cornstarch mixture to seal the top corner.
Repeat the process with the remaining wrappers and filling.
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the spring rolls in batches, being careful not to overcrowd the pan, for about 3-4 minutes per batch or until they are golden brown and crispy.
Remove the spring rolls from the oil and drain on paper towels to remove excess oil.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 289 mg | 6% | |
*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.
