Vegetable Spring Rolls
Crispy and golden, these rolls are filled with sautéed vegetables and perfect for a snack, lunch, or sharing.
Servings: 8 rolls
Ingredients:
Vegetables
- 2 cups cabbage, finely sliced
- 2 cups mushrooms, finely sliced
- 1 cup carrot, shredded
- 1 cup bean sprouts
- ½ yellow onion, finely diced
- 2 green onions, sliced
- 2 cloves garlic, minced
Seasoning
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp sugar, optional
For cooking & rolling
- 2 tbsp avocado oil, for sautéing filling
- Spring roll wrappers, about 8-12, or as needed
- Water, for sealing edges
- 2 –3 cups neutral oil, for frying
Method:
Start CookingFilling
- Heat 2 tbsp avocado oil in a large pan over medium-high heat.
- Add mushrooms and cook until all moisture evaporates and they begin to brown.
- Add yellow onion and garlic. Cook until softened and lightly golden.
- Add cabbage and carrot. Stir-fry for 2–3 minutes.
- Add bean sprouts and cook for 30–60 seconds.
- Season with soy sauce, black pepper, and a pinch of salt, if needed.
- Remove from heat. Add green onions and 1 tsp sesame oil.
- Mix and let cool completely.
Rolling
- Place one wrapper in a diamond shape.
- Add about 2–3 tbsp filling near the bottom and shape into a small log.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly.
- Seal the edge with water.
Frying Option
- Heat 2–3 cups oil over medium heat.
- Fry rolls seam-side down in batches for 4–6 minutes (or 6–8 minutes for larger rolls), turning occasionally, until golden and crisp.
- Transfer to a paper towel-lined plate.
Baking Option
- Preheat oven to 400°F (200°C).
- Place rolls on a lined baking sheet and brush lightly with oil.
- Bake for 15–20 minutes, turning halfway, until golden.
Serve
- Serve warm, with a dipping sauce if desired. Bon appétit.
Notes:
From the kitchen
- Spring roll wrappers can be found in the refrigerated or frozen section of most grocery stores, often labeled as spring roll pastry.
- While rolling, keep the remaining wrappers covered with a slightly damp towel to prevent them from drying out.
- Make sure the filling is fully cooled and dry before rolling to avoid tearing or soggy rolls.
- After preparing the filling, you can use the same pan to fry the rolls. Just wipe it clean and add oil.
- Add protein: finely chopped or shredded chicken works well. Cook it first, then mix into the filling.
- Swap vegetables: use what you have (bell peppers, zucchini, or extra cabbage).
- Adjust seasoning: increase soy sauce slightly if you prefer a stronger flavor.
- For a lighter option, bake instead of frying.
- Serve warm with a dipping sauce.
- Quick dipping sauce: 2 tbsp soy sauce, 1 tbsp lemon juice, optional chili flakes or a few drops chili oil, optional a pinch of sugar. Mix and serve on the side.
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Nutrition:
Calories: 118 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 2 mg | Sodium: 273 mg | Potassium: 224 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 2726 IU | Vitamin C: 11 mg | Calcium: 30 mg | Iron: 1 mg
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