Description
Crispy and fresh spring rolls filled with vegetables.
Ingredients
Scale
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup bean sprouts
- 1/4 cup chopped green onions
- 1/4 cup cilantro, chopped
- 10 spring roll wrappers
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Oil for frying
Instructions
- Prepare the filling by mixing carrots, cabbage, bean sprouts, green onions, cilantro, soy sauce, and sesame oil in a bowl.
- Place a spring roll wrapper on a clean surface. Add a spoonful of filling at one end.
- Roll the wrapper tightly, folding in the sides as you go.
- Seal the edge with a little water.
- Repeat with remaining wrappers and filling.
- Heat oil in a frying pan over medium heat.
- Fry the spring rolls until golden brown, about 3-4 minutes per side.
- Drain on paper towels before serving.
Notes
- Serve with dipping sauce of your choice.
- Vegetables can be customized based on preference.
- For a healthier option, bake instead of frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spring rolls, appetizer, vegan, crispy