Sugar-Free Crispy Fried Spring Rolls
Delight in the crunch and flavor of these Sugar-Free Crispy Fried Spring Rolls, a guilt-free twist on a classic appetizer! Packed with vibrant, fresh vegetables like shredded cabbage, julienned carrots, bean sprouts, and shiitake mushrooms, these spring rolls bring a medley of textures and tastes to your plate. Seasoned with aromatic ginger, garlic, and savory soy sauce, the filling is stir-fried to perfection before being tightly wrapped in delicate spring roll wrappers and fried to golden, crispy perfection. Free from added sugar and easy to make at home, these spring rolls are perfect for entertaining or elevating weeknight dinners. Serve them with your favorite sugar-free dipping sauce for a healthy, satisfying treat that’s sure to impress!
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Recipe Information
Ingredients
- 20 sheets Spring roll wrappers
- 2 cups Cabbage, shredded
- 1 cup Carrots, julienned
- 1 cup Bean sprouts
- 1 cup Shiitake mushrooms, thinly sliced
- 4 stalks Green onions, sliced
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 2 cups Vegetable oil
Instructions
Prepare the filling: In a large pan over medium heat, add 1 tablespoon of sesame oil. Sauté the ginger and garlic until fragrant, about 1 minute.
Add the cabbage, carrots, bean sprouts, mushrooms, and green onions to the pan. Stir-fry the vegetables for about 5-7 minutes, until they are softened but still have a bit of a bite.
Stir in the soy sauce and mix well with the vegetables. Cook for another 2 minutes, then remove from heat and let it cool slightly.
In a small bowl, mix the cornstarch and cold water to create a slurry. This will be used to seal the spring rolls.
To assemble the spring rolls, lay a spring roll wrapper on a clean surface, with the point facing towards you to create a diamond shape.
Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in the left and right sides.
Continue rolling tightly, then brush a little cornstarch slurry on the remaining corner to seal the roll. Repeat with the remaining wrappers and filling.
In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the spring rolls in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the spring rolls from the oil and drain on paper towels. Serve immediately with your choice of sugar-free dipping sauce.
Nutrition Facts
Calories |
5211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 436.3 g | 559% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3759 mg | 163% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 25.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2237 mg | 48% | |
*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.
