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Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls: The Best Guilt-Free Treat

Crispy Vegetable Spring Rolls are a healthy and customizable snack, packed with vibrant veggies and bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 rolls
Course: Appetizer
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup Cabbage Substitute with lettuce for a lighter option.
  • 1 cup Carrots Feel free to use julienned bell peppers for a vibrant twist.
  • 1 cup Bean Sprouts Zucchini noodles can create a fun texture.
  • 2 stalks Green Onions Chives can be an excellent substitute.
  • ¼ cup Fresh Cilantro Omit or replace with parsley if desired.
For the Wrappers
  • 10 pieces Rice Paper Wrappers Essential for wrapping the spring rolls.
For Frying
  • 2 cups Vegetable Oil Canola or peanut oil are tasty alternatives.
For the Dipping Sauce
  • ¼ cup Soy Sauce Opt for tamari if you need a gluten-free version.
  • 1 tablespoon Rice Vinegar White vinegar works in a pinch.
  • 1 tablespoon Honey/Brown Sugar Try maple syrup for a vegan-friendly option.
  • ½ teaspoon Chili Flakes Adjust the amount to suit your taste.

Equipment

  • Large mixing bowl
  • Shallow Dish
  • large skillet
  • Slotted Spoon
  • Paper towel
  • Bowls for mixing sauce

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine shredded cabbage, julienned carrots, crunchy bean sprouts, chopped green onions, and fresh cilantro. Drizzle a small amount of oil and sprinkle a pinch of salt over the mixture, tossing gently to blend all the ingredients.
  2. Fill a shallow dish with warm water and carefully submerge each rice paper wrapper for about 10 seconds, until they become pliable. Lay the softened wrappers flat on a damp cloth or clean surface.
  3. Grab a soaked wrapper and place 2-3 tablespoons of the colorful filling near the bottom edge. Fold in the sides and roll the wrapper away from you, tightening as you go to create a secure seal.
  4. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry 4-5 spring rolls at a time for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy.
  5. In a small bowl, whisk together soy sauce, rice vinegar, and honey or brown sugar. If you enjoy a little heat, add a pinch of chili flakes to the mix.

Nutrition

Serving: 1rollCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 230mgPotassium: 100mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Store any leftover fillings in the refrigerator for up to 3 days. For reheating, always opt for the oven instead of the microwave to maintain that delightful crunch.

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