Vegetable Spring Rolls

Vegetable Spring Rolls are a popular appetizer in Indian Chinese cuisine, known for their crispy exterior and flavorful vegetable filling.

Vegetable Spring Rolls

Ingredients

  • 12 spring roll wrappers
  • 2 cups shredded cabbage
  • 1 cup julienned carrots
  • 1 cup thinly sliced bell peppers
  • 1/2 cup chopped spring onions
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • 1/2 tsp black pepper
  • Oil for frying

Instructions

  1. In a large bowl, combine the shredded cabbage, carrots, bell peppers, and spring onions.
  2. In a small bowl, mix together the soy sauce, sesame oil, ginger, garlic, and black pepper.
  3. Pour the sauce over the vegetable mixture and toss to coat evenly.
  4. Place a spring roll wrapper on a clean surface and spoon 2-3 tablespoons of the vegetable filling onto the bottom third of the wrapper.
  5. Roll the wrapper tightly over the filling, fold the sides in, and continue rolling to seal the spring roll.
  6. Heat oil in a pan over medium heat and fry the spring rolls until golden brown and crispy.
  7. Remove the spring rolls from the oil and drain on paper towels.
  8. Serve hot with your favorite dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Protein
3g
Fat
5g

Supplies

Large bowl Small bowl Cutting board Knife Frying pan Tongs Paper towels

Tools

Stovetop

Serving suggestions

Serve the Vegetable Spring Rolls with sweet chili sauce or soy sauce for dipping.

Tips & tricks

Make sure the spring roll wrappers are sealed tightly to prevent the filling from spilling during frying.

Cost

$10