Description
Crispy and flavorful vegetable spring rolls filled with a savory stir-fry of fresh carrots, bell peppers, cabbage, and green onions, seasoned with garlic, ginger, and soy sauce. Perfectly fried to golden perfection and served with a dipping sauce, these spring rolls make a delightful appetizer or snack for any occasion.
Ingredients
Scale
Spring Roll Wrappers
- 1 pack spring roll wrappers
Vegetable Filling
- 1 cup julienned carrots
- 1 cup thinly sliced red bell pepper
- 1 cup chopped green onions
- 2 cups shredded cabbage
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
Other Ingredients
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare the Aromatics: Heat sesame oil in a skillet over medium heat. Add minced garlic and freshly grated ginger, sauté for about 30 seconds until fragrant to release their aromas.
- Cook the Vegetables: Add the julienned carrots, thinly sliced red bell pepper, chopped green onions, and shredded cabbage to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are just tender, maintaining a slight crunch for texture.
- Season the Filling: Stir in soy sauce and cook for an additional minute to blend the flavors. Remove the skillet from heat and allow the vegetable mixture to cool completely before filling the wrappers.
- Prepare the Sealing Slurry: In a small bowl, mix cornstarch with water to form a smooth slurry that will be used to seal the spring rolls.
- Assemble the Spring Rolls: Place one spring roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the cooled vegetable filling near the bottom corner of the wrapper.
- Roll and Seal: Fold the bottom corner over the filling, then fold in the sides tightly. Roll up the wrapper firmly to encase the filling and seal the edge with the cornstarch slurry to prevent it from opening during frying.
- Heat the Oil: In a deep skillet or wok, heat 2 cups of oil over medium heat until hot but not smoking, ideally around 350°F (175°C) for optimal frying.
- Fry the Spring Rolls: Fry the spring rolls in batches, turning occasionally, for 3 to 4 minutes or until they turn golden brown and crispy.
- Drain and Serve: Remove the fried spring rolls with a slotted spoon and drain on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce such as sweet chili or soy sauce.
Notes
- Ensure the vegetable filling is completely cooled before wrapping to prevent the wrappers from becoming soggy.
- Use fresh spring roll wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
- Adjust frying oil temperature as needed to avoid burning or undercooking the spring rolls.
- Vegetable spring rolls can be baked at 400°F (200°C) for 15-20 minutes as a healthier alternative to frying.
- These spring rolls are vegetarian and can be made vegan by ensuring the wrappers contain no egg.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls (approx. 100g)
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegetable spring rolls, spring roll wrappers, fried spring rolls, vegetarian appetizer, Asian spring rolls, crispy spring rolls, easy spring rolls recipe
