Low Fat Crispy Fried Spring Rolls
Satisfy your craving for crispy fried goodness with these *Low Fat Crispy Fried Spring Rolls*—a guilt-free twist on the classic appetizer! Packed with vibrant veggies like cabbage, carrots, and bean sprouts, and seasoned with fragrant garlic, ginger, and soy sauce, each bite bursts with fresh and savory flavors. The magic lies in using olive oil spray and oven-baking instead of deep-frying, resulting in irresistibly crunchy rolls with a fraction of the fat. Perfect as an appetizer, snack, or light meal, these golden-brown spring rolls are quick to prepare, taking just 40 minutes from start to finish. Ideal for health-conscious food lovers, they’re easy, flavorful, and sure to become a family favorite!
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Recipe Information
Ingredients
- 12 sheets Spring roll wrappers
- 1 cup Cabbage
- 1 medium Carrot
- 1 cup Bean sprouts
- 2 stalks Green onions
- 1 clove Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 as needed Olive oil spray
- 1 large Egg white
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Finely shred 1 cup of cabbage, grate 1 medium carrot, and thinly slice 2 green onion stalks.
Mince 1 clove of garlic and grate 1 teaspoon of ginger.
In a large pan, heat 1 teaspoon of sesame oil over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
Add the shredded cabbage, grated carrot, bean sprouts, and green onions to the pan. Stir-fry for 2-3 minutes until vegetables are just tender.
Stir in 2 tablespoons of soy sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well and remove from heat.
To assemble the rolls, place a spring roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the vegetable filling near the corner closest to you.
Fold the corner over the filling, then fold in the sides, and roll up tightly almost to the top. Brush the top corner with a little beaten egg white and seal the roll.
Repeat the filling and rolling process with the remaining wrappers and filling.
Place the spring rolls seam side down on the prepared baking sheet and lightly spray each roll with olive oil spray.
Bake in the preheated oven for 15-20 minutes, turning once halfway through, until the rolls are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 9.9 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 820 mg | 17% | |
*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.
