Description
Delicious and crispy vegetable spring rolls that are perfect for gatherings or as an appetizer. Customize the filling with your favorite vegetables for a healthy snack.
Ingredients
- 3 cups cabbage (shredded)
- 1 medium carrot (about ½ cup shredded)
- ¼ cup bell pepper (julienned)
- 2 sprigs spring onions (white & green separated)
- 1 to 2 teaspoons oil
- 1 to 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- ¼ to ½ teaspoon black pepper powder
- Salt (if needed)
- 1 cup cooked noodles (or half noodle cake, optional)
- 6 spring roll wrappers (frozen)
- 1 cup oil (for deep frying or 1 tbsp oil for baking)
Instructions
- Prepare the filling by shredding the cabbage, carrots, and bell peppers. Chop the white part of spring onions and keep the green part for later.
- In a large pan, heat 1 to 2 teaspoons of oil over medium heat. Add the chopped white part of the spring onions and sauté for a minute.
- Add the shredded cabbage, carrots, and bell pepper. Stir for about 5-6 minutes until the vegetables are slightly tender.
- Add soy sauce, rice vinegar, black pepper powder, and salt (if necessary) to the mixture. Mix well and cook for another 2 minutes. If using noodles, add them now and toss everything together. Remove from heat.
- Take one spring roll wrapper and place 2 to 3 tablespoons of filling at one end. Fold in the sides and roll tightly, sealing the edge with a bit of water.
- For baking, preheat the oven to 400°F (200°C), place spring rolls on a baking sheet, brush lightly with oil, and bake for about 15-20 minutes or until golden brown.
- For deep frying, heat oil in a deep pan, and fry the spring rolls for about 3-5 minutes per side until golden and crispy. Drain on paper towels.
Notes
Ensure vegetables are chopped evenly and don’t overfill the spring rolls. Frying gives a crispier texture compared to baking, and you can experiment with different fillings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian