Description
Crispy vegetable spring rolls packed with fresh veggies, perfect for appetizers or quick weeknight dinners.
Ingredients
- 1 cup shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 cup bean sprouts, well drained
- 1/2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon soy sauce (tamari for gluten-free)
- 1 package spring roll wrappers
- Oil for frying
Instructions
- Prep first: shred cabbage and carrots, rinse and drain bean sprouts, chop green onions, and mince garlic.
- Heat a tablespoon of oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
- Add cabbage, carrots, bean sprouts, and green onions. Stir-fry for 3-4 minutes until softened but slightly crisp.
- Stir in soy sauce, then remove from heat and cool the filling.
- Set up a rolling station with damp towel and sealing methods.
- Roll the filling in wrappers tightly, sealing edges with water or cornstarch slurry.
- Heat oil to 350-375°F. Fry spring rolls in batches for 2-3 minutes until golden.
- Drain on paper towels and serve hot with dipping sauce.
Notes
For gluten-free, use tamari and gluten-free wrappers. To make it vegan, avoid cross-contamination with shared oils. Consider oven or air-fryer methods for lower oil options.