Crispy Vegetable Spring Rolls
Delight in the irresistible crunch of these homemade Crispy Vegetable Spring Rolls, a perfect appetizer or snack that’s bursting with flavor and texture. These golden, flaky spring rolls are packed with a vibrant medley of finely shredded cabbage, grated carrots, earthy shiitake mushrooms, and fragrant spring onions, all sautéed with garlic, ginger, and a splash of soy sauce for a savory punch. Expertly wrapped and fried to crispy perfection, each bite delivers a satisfying crunch followed by a tender, savory filling. Serve them hot with your favorite dipping sauce for a crowd-pleasing dish that’s both easy to make and irresistibly delicious. Perfect for gatherings, family dinners, or even as a fun cooking project, these vegetarian spring rolls are sure to become a go-to recipe. Keywords: crispy vegetable spring rolls, vegetarian appetizer, homemade spring roll recipe, crunchy snack, Asian-inspired recipes.
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Ingredients
- 20 sheets Spring roll wrappers
- 1 cup, finely shredded Cabbage
- 1 cup, grated Carrot
- 0.5 cup, finely chopped Shiitake mushrooms
- 0.5 cup, finely sliced Spring onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 cup Vegetable oil
Directions
Step 1
Prepare all your ingredients: finely shred the cabbage, grate the carrot, chop the shiitake mushrooms, and slice the spring onions.
Step 2
Heat the sesame oil in a large skillet or wok over medium heat. Add the minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Step 3
Add the shredded cabbage, grated carrot, chopped mushrooms, and sliced spring onions to the skillet. Cook and stir frequently for about 5-7 minutes until the vegetables are slightly softened.
Step 4
Pour in the soy sauce and continue to cook for another 2 minutes, ensuring the mixture is well combined. Remove from the heat and let it cool.
Step 5
In a small bowl, mix the cornstarch with water to form a slurry, which will be used to seal the spring rolls.
Step 6
To assemble the spring rolls, place a spring roll wrapper with a corner pointed towards you. Spoon approximately 2 tablespoons of the vegetable filling onto the lower half of the wrapper.
Step 7
Fold the bottom corner over the filling, followed by the two side corners. Roll the wrapper tightly over the filling, using the cornstarch mixture to seal the top corner.
Step 8
Repeat the process with the remaining wrappers and filling.
Step 9
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Step 10
Fry the spring rolls in batches, being careful not to overcrowd the pan, for about 3-4 minutes per batch or until they are golden brown and crispy.
Step 11
Remove the spring rolls from the oil and drain on paper towels to remove excess oil.
Step 12
Serve warm with your choice of dipping sauce.
Nutrition Facts
| Serving size | (985.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3263.6 |
| Total Fat 225.8g | 0% |
| Saturated Fat 32.0g | 0% |
| Polyunsaturated Fat 140.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3645.6mg | 0% |
| Total Carbohydrate 311.4g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 8.9g | |
| Protein 27.0g | 0% |
| Vitamin D 6.3IU | 0% |
| Calcium 207.5mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1001.1mg | 0% |
Source of Calories