Vegetable Spring Rolls
Crispy, golden vegetable spring rolls filled with cabbage, carrots, glass noodles, and fresh aromatics. Light, crunchy, and perfectly savory, they are ideal as an appetizer, snack, or party favorite.
Ingredients
Scale
- 12 spring roll wrappers
- 2 cups finely shredded green cabbage
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1 cup cooked and chopped glass noodles
- 2 tablespoons finely sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- About 3 cups vegetable oil for frying
Instructions
- Heat the vegetable oil in a large skillet over medium heat until it reaches about 350°F.
- In a large bowl, mix shredded cabbage, carrots, bean sprouts, cooked glass noodles, green onions, garlic, soy sauce, and sesame oil until evenly combined.
- Keep the oil at a steady temperature and place a cooling rack nearby for draining.
- Lay one wrapper flat, add about 2 tablespoons of filling near one corner, fold the sides inward, then roll tightly. Seal the edge with the cornstarch mixture. Repeat with remaining wrappers.
- Fry 3 to 4 rolls at a time for about 3 to 4 minutes, turning occasionally, until golden brown and crisp.
- Remove and place on a cooling rack to maintain crispness.
- Serve warm with sweet chili sauce or soy dipping sauce.
Notes
- Keep wrappers covered with a damp cloth so they do not dry out.
- Do not overcrowd the pan while frying to maintain oil temperature.
- For a lighter option, bake at 400°F for about 18 minutes, brushing lightly with oil.
- Uncooked rolls can be frozen and fried directly from frozen, adding a few extra minutes to the cooking time.
Find it online: https://tastyze.com/vegetable-spring-rolls/