Description
Crispy and delightful vegetable spring rolls packed with fresh veggies, perfect for any occasion.
Ingredients
Scale
- 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 (to taste)
- 1 cup cooked noodles (optional)
- 6 spring roll wrappers (frozen)
- 1 cup oil (for deep frying or 1 tbsp oil for baking)
Instructions
- Shred the cabbage and carrot. Cut the bell pepper into thin strips and chop the spring onions, keeping the white and green parts separate.
- If using noodles, cook them according to the package instructions, then drain and set aside.
- Heat 1 to 2 teaspoons of oil in a pan over medium heat. Add the white part of the spring onions first, followed by the cabbage, carrot, and bell pepper. Sauté the vegetables for about 3-4 minutes until tender.
- Add soy sauce, rice vinegar, black pepper, and salt to taste, mixing well. Stir in the cooked noodles (if using) and combine. Remove from heat and let the filling cool.
- Take a spring roll wrapper and place it on a clean surface. Put 1-2 tablespoons of the vegetable filling near one edge, fold the sides over the filling, and roll tightly. Seal the edge with water.
- Preheat the oven to 200°C (400°F) for baking. Brush the rolls lightly with oil and bake for about 15-20 minutes until golden and crispy. For frying, heat oil in a deep pan and fry until golden brown.
Notes
Avoid overfilling the rolls to prevent tearing. Ensure oil is hot enough for frying for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying/Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg