Veggie Vegemite Spring Rolls
Veggie Vegemite Spring Rolls are a delicious and healthy snack that combines the flavors of Australian cuisine with the convenience of a spring roll. These spring rolls are filled with a variety of fresh vegetables and are perfect for a light meal or as an appetizer for a gathering.
Ingredients
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup bean sprouts
- 2 tablespoons Vegemite
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, mix together the cabbage, carrot, bell pepper, and bean sprouts.
- In a small bowl, whisk together the Vegemite, soy sauce, sesame oil, ginger, and garlic.
- Heat the vegetable oil in a pan over medium heat. Add the vegetable mixture and cook for 3-4 minutes until slightly softened.
- Add the Vegemite mixture to the pan and stir to coat the vegetables. Cook for an additional 2-3 minutes.
- Remove the pan from the heat and let the filling cool slightly.
- Place a spoonful of the vegetable filling onto a spring roll wrapper and fold according to the package instructions.
- Repeat with the remaining wrappers and filling.
- Heat a large skillet over medium heat and lightly coat with cooking spray. Cook the spring rolls for 2-3 minutes on each side until golden brown and crispy.
- Remove from the skillet and let cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 2g
Supplies
Large bowl Small bowl Pan Whisk Skillet
Tools
Cooking spray Spatula
Serving suggestions
Serve the Veggie Vegemite Spring Rolls with a side of sweet chili sauce for dipping.
Tips & tricks
For a gluten-free option, use rice paper wrappers instead of traditional spring roll wrappers.
Cost
$10