Vegetarian Fried Spring Rolls

Crispy, golden-brown, and bursting with flavor, these Vegetarian Fried Spring Rolls are a delightful treat perfect for appetizers, parties, or snack time. Filled with a savory mix of shredded cabbage, julienned carrots, crunchy bean sprouts, and aromatic garlic, these spring rolls are seasoned with soy sauce and sesame oil for a classic Asian-inspired taste. Each roll is tightly wrapped in a delicate spring roll wrapper and deep-fried to perfection, resulting in a satisfying crunch with every bite. This recipe is simple yet impressive, featuring a cornstarch slurry to seal the rolls securely and achieve that flawless restaurant-quality finish. Paired with your favorite dipping sauce, these handmade vegetarian spring rolls are a hassle-free crowd-pleaser that's ready in under an hour. Perfect for vegetarians or anyone craving a lighter take on a classic fried dish, these spring rolls are a must-try for lovers of crispy finger foods!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 20

Ingredients

• 20 pieces Spring roll wrappers
• 2 cups Cabbage
• 1 large Carrot
• 1 cup Bean sprouts
• 3 stalks Green onions
• 3 cloves Garlic
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 cup Vegetable oil

Directions

Step 1

Finely shred the cabbage to make 2 cups. Peel and julienne the carrot. Thinly slice the green onions. Mince the garlic cloves.

Step 2

In a large skillet or wok, heat a teaspoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the shredded cabbage, julienned carrot, and sliced green onions to the skillet. Sauté for about 3-4 minutes until the vegetables are softened.

Step 4

Stir in the bean sprouts, soy sauce, sesame oil, and ground black pepper. Cook for an additional 2 minutes. Remove from heat and let the mixture cool.

Step 5

In a small bowl, mix together the cornstarch and water to create a slurry.

Step 6

Lay a spring roll wrapper on a clean surface with a corner pointed towards you. Place approximately 2 tablespoons of the vegetable mixture near the bottom corner of the wrapper.

Step 7

Fold the bottom corner over the filling, and then fold the sides in towards the center. Roll the wrapper tightly away from you, sealing the top corner with a dab of the cornstarch slurry.

Step 8

Repeat the process for the remaining wrappers and filling.

Step 9

In a heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C).

Step 10

Carefully add a few spring rolls at a time into the hot oil. Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Step 11

Remove the fried spring rolls from the oil and drain on paper towels.

Step 12

Serve the vegetarian fried spring rolls with your favorite dipping sauce.

Nutrition Facts

Serving size	(1112.7g)

Amount per serving	% Daily Value*
Calories	3322.3

Total Fat 225.8g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 140.4g
Cholesterol 0mg	0%
Sodium 3643.1mg	0%
Total Carbohydrate 324.7g	0%
Dietary Fiber 20.4g	0%
Total Sugars 13.3g
Protein 30.1g	0%

Vitamin D 0IU	0%
Calcium 250.7mg	0%
Iron 9.6mg	0%
Potassium 1097.2mg	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: 58.9%

Protein: 3.5%

Carbs: 37.6%