Here’s a simple and tasty Spring Roll recipe—crispy, light, and perfect as an appetizer or snack 🌱🥢
🥢 Vegetable Spring Rolls
Prep Time: 20 minutes
Cook Time: 10–15 minutes
Servings: 12–15 rolls
Ingredients
Filling:
- 2 cups cabbage, finely shredded
- 1 cup carrots, julienned
- ½ cup bell pepper, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon vegetable oil (for sautéing)
For Rolling:
- 12–15 spring roll wrappers
- 1–2 tablespoons water (for sealing)
For Frying:
- Oil for deep frying
Instructions
1. Prepare the filling
- Heat 1 tsp vegetable oil in a pan over medium heat.
- Sauté garlic for 30 seconds, then add cabbage, carrots, bell pepper, and green onions.
- Stir-fry 3–4 minutes until slightly tender.
- Add soy sauce and sesame oil. Mix well and let cool.
2. Roll the spring rolls
- Place a wrapper on a clean surface, triangle or square side facing you.
- Spoon 2–3 tablespoons of filling near the bottom.
- Fold bottom edge over filling, fold sides in, and roll tightly.
- Seal edge with a little water.
3. Fry
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry rolls 2–3 minutes per side until golden and crispy.
- Drain on paper towels.
4. Serve
- Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Tips & Variations
- Baked version: Brush with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Protein addition: Add cooked shrimp, chicken, or tofu.
- Crunchy: Avoid overcooking vegetables—they should still have a slight crunch.
- Freezing: Assemble uncooked rolls and freeze; fry or bake when needed.