Cabbage Spring Rolls

Crispy, golden, and bursting with flavor, these cabbage spring rolls are a must-try appetizer or snack that brings the vibrant taste of fresh vegetables to your table. Filled with a delicious medley of finely shredded cabbage, julienned carrots, crunchy bean sprouts, and aromatic garlic, all stir-fried in sesame oil and soy sauce, these spring rolls are wrapped to perfection and fried until irresistibly crispy. Perfectly paired with a tangy sweet chili dipping sauce, they’re easy to make and ready in just 30 minutes, making them an ideal choice for entertaining or a quick weeknight treat. Whether you’re hosting a party or looking for a creative way to enjoy veggies, these vegetarian spring rolls are sure to please!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 pieces Spring roll wrappers
• 2 cups Cabbage
• 1 large Carrot
• 1 cup Bean sprouts
• 3 stalks Green onions
• 2 cloves Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 4 tablespoons Vegetable oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Pepper
• 0.5 cup Sweet chili sauce (for dipping)

Directions

Step 1

Finely shred the cabbage and julienne the carrot. Chop the green onions into thin slices and mince the garlic.

Step 2

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the garlic and sauté for 1 minute until fragrant.

Step 3

Add the cabbage, carrot, green onions, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still vibrant.

Step 4

Stir in the soy sauce, salt, and pepper. Cook for another minute, then remove from heat and let the mixture cool completely.

Step 5

Lay a spring roll wrapper on a clean surface in a diamond shape. Place 2 tablespoons of the vegetable filling near the bottom corner.

Step 6

Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll tightly toward the top corner, using a dab of water to seal the edge.

Step 7

Repeat with the remaining wrappers and filling until all the spring rolls are assembled.

Step 8

Heat the vegetable oil in a skillet over medium heat. Once hot, carefully fry the spring rolls in batches, turning occasionally, until golden brown and crispy (about 2-3 minutes per batch).

Step 9

Remove the spring rolls and drain on a paper towel-lined plate to remove excess oil.

Step 10

Serve the spring rolls warm with sweet chili sauce for dipping.

Nutrition Facts

Serving size	(856.3g)

Amount per serving	% Daily Value*
Calories	1627.1

Total Fat 68.1g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 39.6g
Cholesterol 0mg	0%
Sodium 4647.2mg	0%
Total Carbohydrate 243.7g	0%
Dietary Fiber 15.8g	0%
Total Sugars 52.6g
Protein 21.7g	0%

Vitamin D 0IU	0%
Calcium 206.2mg	0%
Iron 6.7mg	0%
Potassium 1069.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 5.2%

Carbs: 58.2%