Description
Crispy Veggie Spring Rolls are a delicious and crunchy appetizer filled with a variety of fresh vegetables, perfect for any occasion.
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned or grated
- 1 cup bean sprouts
- ½ cup green beans, thinly sliced
- ½ cup mushrooms, finely chopped (optional)
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground black pepper
- ¼ teaspoon salt (or to taste)
- 20 spring roll wrappers (about 8-inch square)
- 2 tablespoons all-purpose flour
- 3 tablespoons water
- Vegetable oil, for deep frying
Instructions
- Prepare the Filling: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sauté the onion for 2–3 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the carrots, green beans, and mushrooms. Cook for 3–4 minutes. Add the cabbage and bean sprouts. Cook for another 2–3 minutes until just tender but still crisp. Season with soy sauce, sesame oil, black pepper, and salt. Stir in the green onions. Remove from heat and let the filling cool completely.
- Wrap the Spring Rolls: Mix the flour and water to make a thick sealing paste. Lay a spring roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Seal the final edge with the flour paste. Repeat with the remaining wrappers.
- Fry: Heat 2–3 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the spring rolls in batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels or a wire rack.
Notes
- Let the filling cool completely before wrapping to prevent soggy wrappers.
- Don’t overcrowd the pan while frying, as it lowers the oil temperature.
- Freeze uncooked spring rolls in a single layer, then transfer to a freezer bag. Fry directly from frozen, adding 2–3 extra minutes to the cooking time.
- For a lighter option, air fry at 390°F for 10–12 minutes, turning halfway and lightly spraying with oil before cooking.
- Serve hot with the sweet chili dipping sauce for the crispiest texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg