Vegetable Spring Rolls
Vegetable Spring Rolls are a popular appetizer in Indian Chinese cuisine, known for their crispy exterior and flavorful vegetable filling.
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
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, and spring onions.
- In a small bowl, mix together the soy sauce, sesame oil, ginger, garlic, and black pepper.
- Pour the sauce over the vegetable mixture and toss to coat evenly.
- 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.
- Roll the wrapper tightly over the filling, fold the sides in, and continue rolling to seal the spring roll.
- Heat oil in a pan over medium heat and fry the spring rolls until golden brown and crispy.
- Remove the spring rolls from the oil and drain on paper towels.
- 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