Spring Rolls are a popular appetizer and snack that originated in Asian cuisine. These crispy, golden rolls are packed with fresh vegetables, offering a burst of flavor and texture in every bite.
Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup bean sprouts
- 1 cup thinly sliced bell peppers (red, yellow, or green)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 pack of spring roll wrappers (about 20 sheets)
- 1 egg (beaten, for sealing)
- Vegetable oil (for frying)
Steps
1. Prepare the Filling:
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shredded cabbage, grated carrots, bean sprouts, and thinly sliced bell peppers. Stir-fry the vegetables for about 3-4 minutes until they are slightly tender but still crisp. Add soy sauce, oyster sauce (if using), and ground black pepper. Mix well to combine all the flavors. Remove from heat and let the filling cool completely.
2. Assemble the Spring Rolls:
Lay a spring roll wrapper on a clean, dry surface, with one corner pointing towards you (like a diamond shape). Place about 2 tablespoons of the cooled vegetable filling near the corner closest to you. Fold the corner over the filling, then fold the left and right corners towards the center. Roll the wrapper tightly away from you, making sure to keep the filling enclosed. Brush the final corner with the beaten egg to seal the roll. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls:
In a large, deep frying pan or wok, heat enough vegetable oil to cover the spring rolls (about 2 inches deep) over medium-high heat. To test if the oil is hot enough, drop a small piece of wrapper into the oil; if it sizzles and rises to the top, the oil is ready. Carefully add the spring rolls in batches, frying them until they are golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the fried spring rolls to a plate lined with paper towels to drain any excess oil.
4. Serve and Enjoy:
Serve the crispy veggie spring rolls hot, with your favorite dipping sauce such as sweet chili sauce, soy sauce, or a tangy vinegar dip. Garnish with chopped cilantro or green onions for an extra burst of flavor.
Tips For Variation
- Protein-Packed Rolls: Add cooked shrimp, shredded chicken, or tofu to the vegetable filling for a protein boost.
- Spicy Kick: Mix in some finely chopped chilies or a dash of hot sauce to the filling for a spicy version.
- Sweet and Sour Twist: Add a spoonful of sweet and sour sauce to the filling for a tangy flavor.
- Herb Infusion: Incorporate fresh herbs like mint, basil, or cilantro into the filling for an aromatic touch.
- Baked Option: For a healthier alternative, brush the assembled rolls with a little oil and bake them in a preheated oven at 400°F (200°C) for 15-20 minutes, turning once, until golden and crispy.
Macros
- Calories: 100 (per roll)
- Protein: 2g
- Carbohydrates: 15g
- Fat: 4g
- Fiber: 2g
- Sugars: 2g
Frequently Asked Questions
- Can I make spring rolls ahead of time?
- Yes, you can assemble the spring rolls and store them in an airtight container in the refrigerator for up to 24 hours before frying. Fry them just before serving for maximum crispiness.
- Can I freeze spring rolls?
- Yes, you can freeze the assembled (uncooked) spring rolls in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Fry them directly from frozen, adding a few extra minutes to the frying time.
- What dipping sauces go well with spring rolls?
- Popular dipping sauces for spring rolls include sweet chili sauce, soy sauce, peanut sauce, and a tangy vinegar dip.
- Can I use other vegetables in the filling?
- Absolutely! Feel free to use any vegetables you like, such as mushrooms, zucchini, or snap peas. Just make sure to cut them into thin, uniform pieces for even cooking.
Crispy Veggie Spring Rolls: A Delightful Crunchy Treat
Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrots
- 1 cup bean sprouts
- 1 cup thinly sliced bell peppers red, yellow, or green
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon sesame oil
- 1 teaspoon ground black pepper
- 1 pack of spring roll wrappers about 20 sheets
- 1 egg beaten, for sealing
- Vegetable oil for frying
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Sauté minced garlic until fragrant, about 1 minute. Add shredded cabbage, grated carrots, bean sprouts, and thinly sliced bell peppers. Stir-fry for 3-4 minutes until slightly tender but still crisp. Add soy sauce, optional oyster sauce, and ground black pepper. Mix well and let the filling cool completely.
- Place a spring roll wrapper on a clean, dry surface, like a diamond shape. Add about 2 tablespoons of the cooled vegetable filling near the corner closest to you. Fold the corner over the filling, then fold the left and right corners towards the center. Roll tightly away from you, sealing the final corner with beaten egg. Repeat with the remaining wrappers and filling.
- Heat enough vegetable oil in a large, deep frying pan or wok to cover the spring rolls (about 2 inches deep) over medium-high heat. Test the oil’s heat by dropping in a small piece of wrapper; if it sizzles and rises, it’s ready. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
- Serve the crispy veggie spring rolls hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a tangy vinegar dip. Garnish with chopped cilantro or green onions for extra flavor.