Description
Crispy and delicious spring rolls filled with fresh vegetables, perfect for a snack or appetizer.
Ingredients
Scale
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 package (8 oz) spring roll wrappers
- Vegetable oil for frying (if making fried spring rolls)
Instructions
- In a large bowl, combine the cabbage, carrots, bean sprouts, green onions, cilantro, garlic, soy sauce, and sesame oil. Mix well until all ingredients are evenly coated.
- If using fresh spring roll wrappers, fill a shallow dish with warm water. Dip one wrapper into the water for about 10 seconds until softened.
- Lay the softened wrapper flat on a clean surface. Place 2-3 tablespoons of the vegetable mixture near the bottom of the wrapper.
- Fold the sides over the filling, then roll it up tightly from the bottom to the top. Repeat with remaining wrappers and filling.
- For fried spring rolls, heat about 2 inches of vegetable oil in a deep pan over medium heat. Once hot, carefully add a few spring rolls at a time, frying until golden brown and crispy, about 3-4 minutes.
- Remove the fried spring rolls with a slotted spoon and drain on paper towels.
- For fresh spring rolls, serve immediately with a dipping sauce of your choice, such as soy sauce or peanut sauce.
Notes
- For added flavor, try adding cooked shrimp or chicken to the vegetable mixture.
- If you prefer a spicier kick, include some sliced jalapeños or a dash of sriracha in the filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying or Fresh Rolling
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg