Vegetable Spring Rolls
Crispy, golden-brown Vegetable Spring Rolls are a delightful appetizer or snack bursting with vibrant flavors and textures. Packed with a medley of shredded cabbage, crunchy bean sprouts, julienned carrots, and red bell peppers, these spring rolls offer a harmonious blend of freshness and seasoning, enhanced by fragrant garlic, soy sauce, and sesame oil. Wrapped in perfectly crisped spring roll wrappers, these vegetable-filled delights are deep-fried to perfection, creating a satisfying crunch with every bite. Easy to prepare with a quick stir-fry and effortless assembly, these spring rolls are ideal for entertaining or as a tasty starter to your meal. Serve them hot with your favorite dipping sauce for an irresistible treat that’s sure to impress family and friends. Perfect for those searching for "crispy vegetarian spring rolls" or "easy Asian appetizers," this recipe is both flavorful and beginner-friendly!
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Recipe Information
Ingredients
- 12 pieces Spring roll wrappers
- 2 cups, shredded Cabbage
- 1 cup, julienned Carrot
- 1 cup Bean sprouts
- 0.5 cup, julienned Red bell pepper
- 0.5 cup, chopped Green onions
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 cups, for frying Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Instructions
Prepare the vegetables by shredding the cabbage, julienning the carrot and red bell pepper, and chopping the green onions.
In a large pan over medium heat, add a teaspoon of sesame oil. Once hot, add the minced garlic and sauté for 30 seconds until fragrant.
Add the cabbage, carrot, bean sprouts, red bell pepper, and green onions to the pan. Stir fry the vegetables for about 3-4 minutes until they are just tender.
Add soy sauce, salt, and black pepper to the vegetable mixture. Stir well to combine the seasoning evenly with the vegetables.
Remove the vegetable mixture from heat and let it cool for a few minutes.
To assemble the spring rolls, lay one spring roll wrapper on a clean surface with a corner pointed toward you. Place 2 tablespoons of the vegetable filling near the corner.
Fold the corner over the filling, roll the wrapper tight around it, tuck in the sides, and continue rolling until you have about 2 inches left, then brush the edges with the cornstarch slurry to seal.
Repeat the process with the remaining wrappers and filling.
Heat vegetable oil in a deep saucepan over medium-high heat. Once the oil is hot (around 350°F or 175°C), carefully place the spring rolls in the oil, frying them 4-5 at a time for about 2-3 minutes each or until golden brown.
Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the spring rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
4421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 434.9 g | 558% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 274.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3034 mg | 132% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 24.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1721 mg | 37% | |
*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.
