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
Units
Scale
- 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
