Vegetarian Crispy Fried Spring Rolls

Elevate your appetizer game with these irresistible Vegetarian Crispy Fried Spring Rolls – a perfect blend of crunch and savory goodness! Packed with a vibrant medley of fresh carrots, cabbage, shiitake mushrooms, and bean sprouts, these golden delights are seasoned with soy sauce and sesame oil for a flavorful punch. Wrapped in delicate spring roll wrappers and fried to perfection, they deliver an unmatched crispy texture that pairs wonderfully with your favorite dipping sauce. Ideal as a party starter or a light snack, this recipe is quick to prepare, taking just 50 minutes from start to finish. Impress your family and friends with these homemade vegetarian spring rolls – crispy on the outside, bursting with tender, flavorful veggies on the inside!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 20

Ingredients

• 20 sheets spring roll wrappers
• 2 large carrots
• 1/2 medium head cabbage
• 8 pieces shiitake mushrooms
• 1 cup bean sprouts
• 4 stalks green onions
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 cups vegetable oil
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Directions

Step 1

1. Prepare the vegetables: Peel and julienne the carrots. Finely shred the cabbage. Remove the stems from the shiitake mushrooms and slice them thinly. Chop the green onions finely.

Step 2

2. In a large pan over medium heat, add the sesame oil. When hot, add the mushrooms and cook for 2-3 minutes until they start to soften.

Step 3

3. Add the carrots, cabbage, and bean sprouts to the mushrooms. Stir-fry the vegetables for another 3-4 minutes until just tender. Stir in the soy sauce, salt, and black pepper, and mix well.

Step 4

4. Remove the vegetable mixture from the heat and let it cool completely.

Step 5

5. In a small bowl, combine the cornstarch and water to form a smooth paste. This will be used to seal the spring rolls.

Step 6

6. Lay a spring roll wrapper on a clean surface, pointing a corner towards you. Place about 2 tablespoons of the vegetable filling near the bottom corner.

Step 7

7. Fold the bottom corner over the filling, rolling it snugly halfway up the wrapper. Fold in the sides, and continue rolling upwards.

Step 8

8. Brush a small amount of the cornstarch paste on the top corner to seal the roll. Repeat with the remaining wrappers and filling.

Step 9

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

Step 10

10. Carefully add a few spring rolls at a time to the oil, frying them for 4-5 minutes or until golden brown and crispy, turning occasionally.

Step 11

11. Remove the spring rolls using a slotted spoon and drain on paper towels to remove excess oil.

Step 12

12. Serve the spring rolls hot with your favorite dipping sauce.

Nutrition Facts

Serving size	(1599.1g)

Amount per serving	% Daily Value*
Calories	5166.5

Total Fat 435.7g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 274.9g
Cholesterol 0mg	0%
Sodium 4904.0mg	0%
Total Carbohydrate 335.6g	0%
Dietary Fiber 26.9g	0%
Total Sugars 23.0g
Protein 34.0g	0%

Vitamin D 21.6IU	0%
Calcium 298.9mg	0%
Iron 10.4mg	0%
Potassium 1870.4mg	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: 72.6%

Protein: 2.5%

Carbs: 24.9%