Nut-Free Crispy Vegetable Roll
Introducing the Nut-Free Crispy Vegetable Roll, a crunchy, vibrant delight perfect for those seeking allergy-friendly appetizers! These golden rolls are packed with a colorful medley of fresh vegetables, including shredded carrots, bean sprouts, and julienned cucumber, all tossed in a flavorful dressing of soy sauce, rice vinegar, and sesame oil. Wrapped in delicate rice paper and fried to crispy perfection, these rolls deliver irresistible texture and taste without the need for nuts. Quick to prepare, ready in just 30 minutes, and ideal for gatherings, they shine as a crowd-pleasing finger food or as a satisfying snack paired with your favorite dipping sauce. Perfectly nut-free, crispy, and absolutely crave-worthy!
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Recipe Information
Ingredients
- 12 sheets Rice paper sheets
- 1 cup Shredded carrots
- 1 cup Cabbage, thinly sliced
- 1 cup Bean sprouts
- 1 medium Red bell pepper, thinly sliced
- 1 medium Cucumber, julienned
- 0.5 cup Fresh cilantro, chopped
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Oil for frying
Instructions
In a large mixing bowl, combine shredded carrots, thinly sliced cabbage, bean sprouts, sliced red bell pepper, julienned cucumber, and chopped cilantro.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and black pepper. Pour over the vegetable mixture and toss well to coat.
Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes pliable but not too soft.
Place the softened rice paper sheet on a clean kitchen towel or cutting board. Add about 2 tablespoons of the vegetable mixture onto the center of the sheet.
Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining rice paper sheets and vegetable filling.
In a deep skillet or wok, heat oil over medium-high heat until it reaches about 350°F (175°C).
Carefully place a few rolls at a time into the hot oil, making sure not to overcrowd the pan. Fry each roll for about 2-3 minutes or until golden brown and crispy.
Remove the rolls with a slotted spoon and drain on a plate lined with paper towels.
Serve warm as an appetizer or alongside your favorite dipping sauce.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 492.0 g | 631% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3281 mg | 143% | |
| Total Carbohydrate | 314.5 g | 114% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 20.2 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1514 mg | 32% | |
*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.
