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–+ servings

Vegetable Spring Rolls Recipe

Fresh and crunchy vegetable spring rolls perfect for a light snack or appetizer.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Asian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Shredded Carrots
  • 1 cup Shredded Cabbage
  • 1 cup Bean Sprouts
  • 1 cup Thinly Sliced Bell Peppers
  • 12 pieces Spring Roll Wrappers
  • 2 tablespoon Soy Sauce
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Grated Ginger
  • 1 clove Garlic, minced
  • 1 cup Oil for frying

Instructions 

  1. 1. In a mixing bowl, combine shredded carrots, cabbage, bean sprouts, and bell peppers.
  2. 2. Add soy sauce, sesame oil, grated ginger, and minced garlic to the vegetables. Mix well.
  3. 3. Place a spring roll wrapper on a flat surface. Add a spoonful of the vegetable mixture in the center.
  4. 4. Fold the sides of the wrapper over the filling, then roll tightly. Seal the edge with a bit of water.
  5. 5. Heat oil in a frying pan over medium heat. Fry the spring rolls until golden brown and crispy.
  6. 6. Remove and drain on paper towels. Serve hot with your favorite dipping sauce.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 1mg

Keywords

Spring Rolls, Vegetable
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