Vegetarian Crispy Fried Spring Rolls
Delight in the irresistible crunch and vibrant flavors of these Vegetarian Crispy Fried Spring Rolls, a perfect appetizer or snack for any occasion. Filled with a delicious medley of fresh vegetables—julienned carrots, shredded cabbage, earthy shiitake mushrooms, and crisp bean sprouts—each bite bursts with savory goodness. A hint of soy sauce and sesame oil enhances the natural flavors, while the golden-brown, extra crispy wrapper locks in all the juiciness. These spring rolls are deep-fried to perfection and served hot with your favorite dipping sauce, making them a crowd-pleaser for vegetarians and non-vegetarians alike. Ideal for entertaining or spicing up weeknight dinners, this recipe is quick, easy, and utterly satisfying! Perfect for those searching for "vegetarian appetizers," "crispy spring roll recipes," or "easy Asian snacks," this dish is bound to become a favorite go-to treat.
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Recipe Information
Ingredients
- 20 sheets spring roll wrappers
- 2 large carrots
- 1/2 medium head cabbage
- 8 pieces shiitake mushrooms
- 1 cup bean sprouts
- 4 stalks green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups vegetable oil
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
1. Prepare the vegetables: Peel and julienne the carrots. Finely shred the cabbage. Remove the stems from the shiitake mushrooms and slice them thinly. Chop the green onions finely.
2. In a large pan over medium heat, add the sesame oil. When hot, add the mushrooms and cook for 2-3 minutes until they start to soften.
3. Add the carrots, cabbage, and bean sprouts to the mushrooms. Stir-fry the vegetables for another 3-4 minutes until just tender. Stir in the soy sauce, salt, and black pepper, and mix well.
4. Remove the vegetable mixture from the heat and let it cool completely.
5. In a small bowl, combine the cornstarch and water to form a smooth paste. This will be used to seal the spring rolls.
6. Lay a spring roll wrapper on a clean surface, pointing a corner towards you. Place about 2 tablespoons of the vegetable filling near the bottom corner.
7. Fold the bottom corner over the filling, rolling it snugly halfway up the wrapper. Fold in the sides, and continue rolling upwards.
8. Brush a small amount of the cornstarch paste on the top corner to seal the roll. Repeat with the remaining wrappers and filling.
9. Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches 350°F (175°C).
10. Carefully add a few spring rolls at a time to the oil, frying them for 4-5 minutes or until golden brown and crispy, turning occasionally.
11. Remove the spring rolls using a slotted spoon and drain on paper towels to remove excess oil.
12. Serve the spring rolls hot with your favorite dipping sauce.
Nutrition Facts
Calories |
5166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 435.7 g | 559% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 274.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 23.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1870 mg | 40% | |
*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.
