Description
Crispy veggie spring rolls filled with fresh vegetables, perfect as an appetizer or snack.
Ingredients
Scale
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- Oil for frying
Instructions
- Heat oil in a pan and sauté garlic and ginger for 30 seconds.
- Add cabbage, carrot, bell pepper, and bean sprouts. Stir-fry for 2 minutes.
- Mix in soy sauce and green onions. Cook for another minute. Let the filling cool.
- Place a wrapper diagonally and spoon filling onto the center.
- Fold the sides inward, then roll tightly. Seal the edge with water.
- Fry in hot oil until golden brown, about 3-4 minutes. Drain on paper towels.
Notes
- Keep wrappers covered to prevent drying.
- Ensure filling is cooled before wrapping.
- Serve with sweet chili or soy dipping sauce.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 roll
- Calories: 80
- Sugar: 1g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg