Vegetarian Fried Spring Rolls
Crispy, golden, and bursting with flavor, these Vegetarian Fried Spring Rolls are a delightful snack or appetizer that’s both satisfying and easy to make. Packed with a vibrant mix of cabbage, carrots, bean sprouts, and green onions, these spring rolls are seasoned with fragrant garlic, soy sauce, and sesame oil for an irresistible umami punch. The filling is encased in perfectly crisped spring roll wrappers, thanks to a quick fry that results in a crunchy exterior. Whether served with a tangy dipping sauce or enjoyed on their own, these vegetarian delights are perfect for parties, family gatherings, or as a midweek treat. Ready in under an hour and ideal for make-ahead batches, these homemade spring rolls are a must-try for lovers of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 20 pieces Spring roll wrappers
- 2 cups Cabbage
- 1 large Carrot
- 1 cup Bean sprouts
- 3 stalks Green onions
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 cup Vegetable oil
Instructions
Finely shred the cabbage to make 2 cups. Peel and julienne the carrot. Thinly slice the green onions. Mince the garlic cloves.
In a large skillet or wok, heat a teaspoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shredded cabbage, julienned carrot, and sliced green onions to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.
Stir in the bean sprouts, soy sauce, sesame oil, and ground black pepper. Cook for an additional 2 minutes. Remove from heat and let the mixture cool.
In a small bowl, mix together the cornstarch and water to create a slurry.
Lay a spring roll wrapper on a clean surface with a corner pointed towards you. Place approximately 2 tablespoons of the vegetable mixture near the bottom corner of the wrapper.
Fold the bottom corner over the filling, and then fold the sides in towards the center. Roll the wrapper tightly away from you, sealing the top corner with a dab of the cornstarch slurry.
Repeat the process for the remaining wrappers and filling.
In a heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C).
Carefully add a few spring rolls at a time into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Remove the fried spring rolls from the oil and drain on paper towels.
Serve the vegetarian fried spring rolls with your favorite dipping sauce.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.8 g | 289% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 140.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 324.7 g | 118% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.3 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1097 mg | 23% | |
*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.
