How To Make Vegetarian Spring Rolls
A delicious and healthy appetizer filled with fresh vegetables, wrapped in a crispy shell.
Serves:
Ingredients
- 8 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 1 cup bean sprouts
- 1/2 cup chopped bell pepper
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying
Instructions
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In a large bowl, combine cabbage, carrot, bean sprouts, bell pepper, mushrooms, and green onions.
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Heat sesame oil in a pan over medium heat. Add the vegetable mixture and cook for 5 minutes, until the vegetables are slightly tender.
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Stir in soy sauce and cornstarch mixture. Cook for another 2 minutes, until the mixture thickens. Remove from heat and let it cool.
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Lay a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the vegetable mixture onto the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly.
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Heat vegetable oil in a deep pan or skillet over medium-high heat. Fry the spring rolls until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels.
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Serve the vegetarian spring rolls hot with your favorite dipping sauce.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 400mg
- Total Carbohydrates : 23g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 5g
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