Sugar-Free Fried Spring Rolls
Savor the crispy perfection of these Sugar-Free Fried Spring Rolls, a healthier twist on the classic appetizer that's packed with vibrant flavors and wholesome ingredients. Made with tender green cabbage, sweet carrots, crunchy bean sprouts, and aromatic ginger and garlic, this recipe skips added sugar and focuses on natural, fresh flavors. Wrapped in delicate spring roll wrappers and fried to golden-brown perfection in just a touch of olive oil, these rolls boast a satisfying crunch without the excess grease. Perfect for appetizers, party snacks, or light meals, they’re easy to make and ready in under 40 minutes. Serve them warm with your favorite dipping sauce and impress with these guilt-free, crowd-pleasing bites! Keywords: sugar-free spring rolls, healthy appetizers, crispy spring rolls recipe, quick party snacks, vegetable fried spring rolls.
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 3 tablespoons Olive oil
- 2 cups Green cabbage
- 1 cup Carrots
- 1 cup Bean sprouts
- 3 pieces Green onions
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
Finely shred the green cabbage and carrots, mince the garlic and ginger, and chop the green onions.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and ginger, sauté for 30 seconds until fragrant.
Add the cabbage, carrots, and bean sprouts to the skillet. Cook and stir for about 5 minutes or until the vegetables are tender.
Stir in the soy sauce, salt, and black pepper. Cook for another 2 minutes, then remove from heat and allow the mixture to cool.
In a small bowl, mix the cornstarch and water to create a slurry. This will be used to seal the spring roll wrappers.
Lay out a spring roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the filling near the corner.
Fold the corner over the filling, then fold in the sides and roll tightly towards the far corner. Seal the edge with a bit of the cornstarch slurry.
Repeat with the remaining wrappers and filling.
Heat the remaining olive oil in a pan over medium-high heat.
Fry the spring rolls in batches, turning occasionally, for about 3-4 minutes or until golden brown and crisp.
Drain on paper towels and serve warm.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 207.6 g | 75% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 14.6 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1142 mg | 24% | |
*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.
