Description
Delightful and crunchy vegetarian spring rolls filled with a vibrant mix of fresh vegetables.
Ingredients
Scale
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Spring roll wrappers
- Oil for frying
Instructions
- In a large bowl, combine the shredded cabbage, carrots, bean sprouts, chopped green onions, minced garlic, soy sauce, and sesame oil. Mix well.
- Stir the mixture thoroughly until all the vegetables are evenly coated.
- Take a spring roll wrapper and place about 2 tablespoons of the filling near one corner. Fold the corner over the filling and roll tightly while tucking in the sides.
- Heat oil in a deep pan over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 4-5 minutes. Transfer to a plate lined with paper towels.
Notes
Use fresh vegetables for the best flavor and texture. For a healthier option, consider baking the spring rolls instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg