Sugar-Free Crispy Fried Spring Rolls

Indulge in the irresistible crunch of Sugar-Free Crispy Fried Spring Rolls, a healthier twist on a beloved classic! These golden parcels are packed with a vibrant medley of shredded cabbage, julienned carrots, bean sprouts, and earthy shiitake mushrooms, brought to life with the aromatic punch of ginger, garlic, and a splash of soy sauce. Wrapped in delicate spring roll wrappers and fried to perfection, these rolls achieve their signature crispiness without any added sugar, making them a fantastic option for mindful eaters. Perfect as a party appetizer or a family snack, these crispy delights are quick to assemble and pair beautifully with your favorite sugar-free dipping sauce. Whether you're entertaining or simply craving a guilt-free treat, these spring rolls deliver crunch, flavor, and satisfaction in every bite!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 20

Ingredients

• 20 sheets Spring roll wrappers
• 2 cups Cabbage, shredded
• 1 cup Carrots, julienned
• 1 cup Bean sprouts
• 1 cup Shiitake mushrooms, thinly sliced
• 4 stalks Green onions, sliced
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 tablespoon Cornstarch
• 2 tablespoons Cold water
• 2 cups Vegetable oil

Directions

Step 1

Prepare the filling: In a large pan over medium heat, add 1 tablespoon of sesame oil. Sauté the ginger and garlic until fragrant, about 1 minute.

Step 2

Add the cabbage, carrots, bean sprouts, mushrooms, and green onions to the pan. Stir-fry the vegetables for about 5-7 minutes, until they are softened but still have a bit of a bite.

Step 3

Stir in the soy sauce and mix well with the vegetables. Cook for another 2 minutes, then remove from heat and let it cool slightly.

Step 4

In a small bowl, mix the cornstarch and cold water to create a slurry. This will be used to seal the spring rolls.

Step 5

To assemble the spring rolls, lay a spring roll wrapper on a clean surface, with the point facing towards you to create a diamond shape.

Step 6

Place about 2 tablespoons of the vegetable filling near the corner closest to you. Fold that corner over the filling, then fold in the left and right sides.

Step 7

Continue rolling tightly, then brush a little cornstarch slurry on the remaining corner to seal the roll. Repeat with the remaining wrappers and filling.

Step 8

In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Step 9

Carefully add the spring rolls in batches, making sure not to overcrowd the pan. Fry them until they are golden brown and crispy, about 3-4 minutes per batch.

Step 10

Remove the spring rolls from the oil and drain on paper towels. Serve immediately with your choice of sugar-free dipping sauce.

Nutrition Facts

Serving size	(1673.1g)

Amount per serving	% Daily Value*
Calories	5211.3

Total Fat 436.3g	0%
Saturated Fat 62.1g	0%
Polyunsaturated Fat 274.7g
Cholesterol 0mg	0%
Sodium 3759.0mg	0%
Total Carbohydrate 345.2g	0%
Dietary Fiber 28.8g	0%
Total Sugars 25.5g
Protein 35.7g	0%

Vitamin D 308IU	0%
Calcium 308.1mg	0%
Iron 10.8mg	0%
Potassium 2236.6mg	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: 72.0%

Protein: 2.6%

Carbs: 25.3%