Aussie Veggie Spring Rolls (澳洲蔬菜春卷)
These Aussie Veggie Spring Rolls are a delicious fusion of Australian and Chinese flavors, perfect for a light and healthy meal or snack.
Ingredients
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 2 tablespoons vegetable oil for frying
Instructions
- In a large bowl, mix together the shredded cabbage, carrots, bean sprouts, and mushrooms.
- In a small bowl, whisk together the soy sauce, sesame oil, ginger, and garlic. Pour this mixture over the vegetables and toss to combine.
- Place a spring roll wrapper on a clean, dry surface, with one corner pointing towards you. Spoon 2-3 tablespoons of the vegetable filling onto the bottom third of the wrapper.
- Roll the wrapper over the filling, tucking in the sides as you go. Moisten the top corner with water and seal the spring roll.
- Heat the vegetable oil in a large pan over medium heat. Fry the spring rolls for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the spring rolls from the pan and drain on paper towels. Serve hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Large bowl Small bowl Whisk Cutting board Knife Frying pan Tongs
Tools
Rolling pin
Serving suggestions
Serve the Aussie Veggie Spring Rolls with a side of sweet chili sauce or soy sauce for dipping.
Tips & tricks
For a healthier alternative, you can bake the spring rolls in the oven instead of frying them.
Cost
$10