Description
Golden and crunchy on the outside, these vegetable spring rolls are filled with a delicious medley of stir-fried cabbage, carrots, and noodles, served with sweet chili dipping sauce for the ultimate appetizer or snack.
Ingredients
Units
Scale
- 1 cup shredded cabbage
- 1/2 cup grated carrot
- 1/2 cup bell pepper, thinly sliced
- 1/2 cup cooked vermicelli noodles (cut into smaller pieces)
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 teaspoon oil (for stir-frying)
- 12 spring roll wrappers
- 1 tablespoon flour mixed with 2 tablespoons water (for sealing)
- Oil for deep frying
Instructions
- Heat 1 teaspoon oil in a pan over medium heat. Add garlic and sauté for 30 seconds.
- Add cabbage, carrot, and bell pepper, and stir-fry for 2–3 minutes until slightly softened.
- Add vermicelli noodles, soy sauce, sesame oil, salt, and pepper. Mix well and cook for 1 more minute. Remove from heat and let cool.
- Place a spring roll wrapper on a flat surface with one corner facing you. Add 1–2 tablespoons of filling near the corner.
- Fold the corner over the filling, roll tightly, fold in the sides, then continue rolling. Seal the edge with the flour-water paste.
- Repeat with remaining wrappers and filling.
- Heat oil in a deep pan to 350°F (175°C).
- Fry spring rolls in batches for 3–4 minutes until golden and crispy.
- Remove and drain on paper towels.
- Serve hot with sweet chili dipping sauce or your favorite dip.
Notes
- Ensure filling is cool before wrapping to prevent soggy wrappers.
- Keep unused spring roll wrappers covered with a damp cloth to avoid drying out.
- Can be prepped ahead and frozen before frying—just fry straight from frozen with slightly extended cook time.
- Try adding bean sprouts or mushrooms for variation.
Nutrition
- Serving Size: 1 spring roll
- Calories: 100
- Sugar: 1g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
