Sugar-Free Crispy Vegetable Spring Rolls
Delight in the guilt-free crunch of these Sugar-Free Crispy Vegetable Spring Rolls, a healthier twist on a beloved classic. Packed with vibrant shredded cabbage, julienned carrots, crisp bean sprouts, and sweet bell peppers, these rolls are stir-fried in fragrant sesame oil with garlic and ginger for a burst of flavor in every bite. Wrapped in delicate spring roll wrappers and fried to golden perfection, they offer the perfect balance of light yet satisfying crispiness. With no added sugar and simple, wholesome ingredients, these spring rolls are an ideal appetizer or snack for health-conscious food lovers. Serve them hot with your favorite dipping sauce for a crowd-pleasing treat that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 12 sheets Spring roll wrappers
- 1 cup Cabbage
- 1 cup Carrot
- 1 cup Bean sprouts
- 1 cup Bell pepper
- 2 stalks Green onions
- 1 teaspoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 cup Vegetable oil
Instructions
Gather all ingredients and prep the vegetables by shredding the cabbage, julienning the carrots, thinly slicing the bell pepper, and chopping the green onions.
In a large skillet over medium heat, add the sesame oil.
Add garlic and ginger to the skillet and saute for about 30 seconds until fragrant.
Add the cabbage, carrot, bell pepper, and bean sprouts to the skillet. Stir-fry for about 5-7 minutes until the vegetables are slightly tender.
Stir in the soy sauce and green onions. Mix well until the soy sauce is evenly distributed.
Remove the vegetable mixture from heat and let it cool slightly.
Lay out one spring roll wrapper on a flat surface with one corner pointing towards you like a diamond. Keep other wrappers covered with a damp cloth to prevent drying out.
Place about 2 tablespoons of filling near the bottom corner of the wrapper, leaving about an inch from the edge.
Fold the bottom corner over the filling and roll the wrapper until the filling is enclosed. Fold in the side corners tightly, then continue to roll until approximately one inch of the top corner remains unrolled.
Moisten the top corner with a little water to seal the roll. Repeat with the remaining wrappers and filling.
In a large skillet, heat vegetable oil over medium-high heat. Test the oil by placing a small piece of a wrapper into it; it should sizzle.
Fry the spring rolls in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove from oil and drain on a paper towel-lined tray. Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.3 g | 289% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 140.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 17.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1308 mg | 28% | |
*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.
