Golden, flaky spring rolls filled with a savory mix of finely shredded vegetables, offering a delightful crunch and flavorful bite. Perfect as an appetizer or snack, these crispy rolls are light yet satisfying with a beautifully browned exterior.
Why You’ll Love This Recipe
This recipe delivers a perfect balance of crispy texture and fresh vegetable flavors, making it an ideal appetizer or snack for any occasion. The vegetable filling is versatile and can be customized to your taste, while the frying technique ensures a golden, crunchy shell every time. Additionally, these spring rolls are vegetarian-friendly and can be prepared ahead of time, which makes them convenient for gatherings or meal prep.
Ingredients
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup finely chopped onions
1/2 cup cooked and finely chopped mushrooms (optional)
2 cloves garlic, minced
1 teaspoon soy sauce
1/2 teaspoon ground black pepper
Salt to taste
10-12 spring roll wrappers
Vegetable oil for frying
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Heat a tablespoon of oil in a pan over medium heat. Sauté garlic and onions until fragrant.
- Add shredded cabbage, carrots, and mushrooms. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
- Season with soy sauce, salt, and pepper. Remove from heat and let cool.
- Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the vegetable filling near one corner.
- Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry spring rolls in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Serve hot with dipping sauce of your choice.
Servings and Timing
This recipe yields approximately 10-12 spring rolls, serving 4-6 people as an appetizer. Preparation time is about 15 minutes, with an additional 10 minutes for frying. Total cooking time is approximately 25 minutes.
Variations
- Add cooked shrimp or shredded chicken for a non-vegetarian option.
- Substitute mushrooms with bean sprouts or finely chopped bell peppers for extra crunch.
- Use rice paper wrappers instead of traditional spring roll wrappers for a lighter version.
- Bake instead of frying to reduce oil content; brush rolls with oil and bake at 400°F (200°C) for 15-20 minutes or until crispy.
Storage/Reheating
Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in an oven at 375°F (190°C) for 10-15 minutes to maintain crispiness. Avoid microwaving as it may make the rolls soggy.
FAQs
Can I prepare the filling in advance?
Yes, the vegetable filling can be prepared a day ahead and refrigerated in an airtight container.
Can I freeze spring rolls?
Yes, uncooked spring rolls can be frozen. Freeze them on a tray until firm, then transfer to a freezer bag. Fry directly from frozen, increasing cooking time slightly.
What dipping sauces pair well with these spring rolls?
Common choices include sweet chili sauce, soy sauce, hoisin sauce, or peanut sauce.
Can I use other vegetables?
Absolutely, vegetables like bell peppers, bean sprouts, and zucchini can be added or substituted.
How do I prevent spring rolls from bursting while frying?
Ensure the rolls are tightly wrapped and the oil temperature is consistent at 350°F (175°C).
Are these spring rolls gluten-free?
Traditional wrappers often contain wheat flour. For a gluten-free option, use rice paper wrappers and gluten-free soy sauce.
Can I bake spring rolls instead of frying?
Yes, baking is a healthier alternative. Brush with oil and bake at 400°F (200°C) until golden and crispy.
How do I keep spring rolls crispy after frying?
Drain them on paper towels immediately after frying and serve hot.
What if I don’t have soy sauce?
You can substitute with tamari or a mixture of salt and a splash of Worcestershire sauce.
Are these spring rolls suitable for vegans?
Yes, the recipe is vegan as long as the wrappers do not contain egg.
Conclusion
Crispy vegetable spring rolls are a delightful and versatile appetizer that can be enjoyed any time of the year. With a simple preparation process and customizable filling, they offer a perfect balance of texture and flavor. Whether fried or baked, these spring rolls are sure to impress guests and satisfy cravings for something crunchy and savory.
Print
Crispy Vegetable Spring Rolls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-12 spring rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegetarian
Description
Golden, flaky spring rolls filled with a savory mix of finely shredded vegetables, offering a delightful crunch and flavorful bite. Perfect as an appetizer or snack, these crispy rolls are light yet satisfying with a beautifully browned exterior.
Ingredients
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onions
- 1/2 cup cooked and finely chopped mushrooms (optional)
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon ground black pepper
- Salt to taste
- 10–12 spring roll wrappers
- Vegetable oil for frying
Instructions
- Heat a tablespoon of oil in a pan over medium heat. Sauté garlic and onions until fragrant.
- Add shredded cabbage, carrots, and mushrooms. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
- Season with soy sauce, salt, and pepper. Remove from heat and let cool.
- Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the vegetable filling near one corner.
- Fold the corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water.
- Heat oil in a deep pan or fryer to 350°F (175°C). Fry spring rolls in batches until golden and crispy, about 3-4 minutes. Drain on paper towels.
- Serve hot with dipping sauce of your choice.
Notes
- You can omit mushrooms if preferred or substitute with other vegetables like bell peppers or bean sprouts.
- Make sure oil is hot enough before frying to avoid greasy spring rolls.
- Serve immediately for best crispiness.
- Spring roll wrappers can be found at most Asian grocery stores or made from scratch.
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
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