Vegetable Spring Rolls
This vegetable spring roll recipe is crispy on the outside with a flavourful, delicious vegetable filling. Serve these Chinese appetisers with a homemade sweet and sour sauce for a winning combination.
Ingredients
- 8 Spring Roll Wrappers
- 100 g Cabbage Finely shredded
- 100 g Peas Frozen
- 2 Carrots Grated
- 1 Onion Finely chopped
- 1 Bell Pepper Finely chopped
- 2 cloves Garlic Minced
- 2 tbsp Oil Vegetable
- Salt and pepper To taste
- Oil For deep frying
Slurry
- 1 tbsp Flour
- 2 tbsp Water
Instructions
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
- Add the minced garlic, finely chopped onion, and finely chopped bell pepper. Cook until they become soft, approximately 4-5 minutes.
- Add grated carrots, finely shredded cabbage, and frozen peas to the pan. Continue cooking until the vegetables are tender, around 4-5 more minutes.
- Season to taste with salt and pepper.
- Place a spring roll wrapper on a flat surface and spoon a portion of the vegetable mixture onto the centre of the wrapper. Fold in the sides and roll tightly to form a cylindrical shape.
- In a small bowl, make a slurry by mixing together flour and water.
- Brush the edges of the wrapper with the slurry and press them together to seal. Repeat this step for the remaining wrappers and filling.
- In a deep saucepan, heat enough vegetable oil for frying over medium-high heat.
- Fry the spring rolls in small batches until they become golden brown and crispy, approximately 4-5 minutes.
- Remove the spring rolls from the oil and drain on a paper towel. Serve hot with your preferred dipping sauce.
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 240kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 1gTrans Fat: 0.03gCholesterol: 3mgSodium: 247mgPotassium: 342mgFiber: 5gSugar: 6gVitamin A: 6249IUVitamin C: 62mgCalcium: 59mgIron: 2mg
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