Low Fat Fried Spring Rolls
Crispy, golden, and delightfully light, these Low Fat Fried Spring Rolls are a healthier twist on the classic appetizer, perfect for guilt-free indulgence. Packed with a vibrant and crunchy medley of shredded cabbage, julienned carrots, bean sprouts, and green onions, they offer a satisfying burst of flavor with every bite. Using just a touch of olive oil and a clever mix of pan-frying and cooking spray, these spring rolls achieve that irresistible crunch without the excess grease. They're quick and easy to assemble, making them an ideal appetizer, snack, or party favorite. Serve them warm with your favorite dipping sauce for a wholesome, low-fat treat that's sure to impress. Perfect for fans of low-calorie snacks, Asian-inspired recipes, and healthy entertaining options!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 2 tablespoons Olive oil
- 2 cups Cabbage, shredded
- 1 cup Carrot, julienned
- 1 cup Bean sprouts
- 3 stalks Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce, low sodium
- 0.5 teaspoon Ground black pepper
- 1 large Egg, beaten
- Cooking spray
Instructions
In a large skillet or wok over medium heat, add 1 tablespoon of olive oil.
Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
Add the shredded cabbage, julienned carrots, bean sprouts, and chopped green onions to the skillet.
Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Season the vegetables with soy sauce and ground black pepper, mixing well.
Transfer the vegetable mixture to a large bowl and let it cool slightly.
Lay a spring roll wrapper on a clean surface with a corner pointing towards you.
Place about 2 tablespoons of the vegetable filling near the corner of the wrapper.
Fold the corner over the filling, then fold in the sides, and roll up tightly.
Brush the tip of the wrapper with a bit of the beaten egg to seal the roll.
Repeat the process with the remaining wrappers and filling.
In a large, non-stick skillet over medium heat, add the remaining tablespoon of olive oil.
Lightly spray the skillet with cooking spray to enhance crispiness.
Place 4-5 spring rolls at a time in the skillet, seam side down.
Fry the spring rolls for 2-3 minutes on each side until they are golden brown and crispy.
Transfer the fried spring rolls to a paper towel-lined plate to drain excess oil.
Continue frying the remaining spring rolls, adding more cooking spray as needed.
Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 212.0 g | 77% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 20.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1666 mg | 35% | |
*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.
