Soy-Free Crispy Fried Spring Rolls
Indulge in the crunchy perfection of these Soy-Free Crispy Fried Spring Rolls, a light yet satisfying appetizer packed with vibrant, fresh vegetables. Wrapped in delicate rice paper, these golden-brown delights feature a savory filling of cabbage, carrots, bell peppers, mung bean sprouts, and scallions, seasoned with garlic, ginger, and a hint of sesame oil. Perfectly fried to achieve a delightful crisp, these spring rolls cater to soy-free diets without compromising flavor. Serve them hot with your favorite dipping sauce, like sweet chili or tangy vinegar-based options, for a crowd-pleasing dish that’s ready in under 45 minutes. Perfect for entertaining, snacking, or pairing with other Asian-inspired meals!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 2 cups Cabbage, shredded
- 1 cup Carrot, julienned
- 1 cup Bell pepper, thinly sliced
- 1 cup Mung bean sprouts
- 3 tablespoons Scallions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Vegetable oil
Instructions
In a large mixing bowl, combine shredded cabbage, julienned carrot, sliced bell pepper, mung bean sprouts, and chopped scallions.
Add minced garlic, grated ginger, sesame oil, salt, and black pepper to the vegetable mixture. Toss well to ensure all ingredients are evenly mixed.
Fill a shallow dish with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds, or until soft but not too flimsy.
Lay the softened wrapper on a clean, flat surface. Place about 2 tablespoons of the vegetable filling just below the center of the wrapper.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly to form a cylinder. Repeat with the remaining wrappers and filling.
In a large skillet, heat vegetable oil over medium-high heat. Ensure the oil is hot but not smoking.
Carefully add the spring rolls to the oil, frying in batches to avoid overcrowding the skillet.
Fry the spring rolls for about 2-3 minutes on each side, 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 hot with your choice of dipping sauce, such as sweet chili or a homemade vinegar-based sauce.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.1 g | 290% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 140.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1437 mg | 62% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 34.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1706 mg | 36% | |
*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.
