Vegetable Spring Rolls Recipe
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Vegetable Spring Rolls Recipe

ByPetrina 
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Vegetable spring rolls are a delightful and refreshing appetizer or snack, perfect for any occasion. These crispy, golden rolls are packed with a colorful mix of fresh vegetables and served with a tangy dipping sauce. Whether enjoyed as an appetizer at a dinner party or a light snack at home, these spring rolls are a tasty way to incorporate more vegetables into your diet. They are versatile, allowing you to customize the filling to suit your preferences.

Difficulty: Easy
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cooking Temp: N/A (Fried)
Estimated Cost: $10
Calories: 150 kcal per serving
Best Season: Year-round

Description

These vegetable spring rolls are a crispy, satisfying treat filled with a vibrant assortment of vegetables, including bell peppers, carrots, and cabbage, all wrapped in delicate rice paper. They are perfect for dipping in soy sauce or a spicy chili sauce. These rolls are not only delicious but also visually appealing, showcasing the bright colors of the fresh vegetables. Serve them at parties, alongside a light meal, or as a healthy snack any time of the day.

Vegetable Spring Rolls

Ingredients

  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup bell pepper, thinly sliced (any color)
  • 1/2 cup cucumber, julienned
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 pack (rice paper wrappers, 8-10 pieces)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Oil for frying

Dipping Sauce (Optional)

  • 1/4 cup soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili paste (optional)

Instructions

  1. Prepare the filling: In a large bowl, combine shredded carrots, cabbage, bell pepper, cucumber, green onions, and cilantro. Drizzle with soy sauce and sesame oil, tossing gently to combine.
  2. Soak the rice paper: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Carefully remove it and lay it flat on a clean surface.
  3. Fill the spring rolls: Place a small amount of the vegetable filling (about 2 tablespoons) near the bottom edge of the rice paper. Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top, sealing the edges as you go. Repeat with remaining wrappers and filling.
  4. Fry the spring rolls: In a large skillet or frying pan, heat about 1 inch of oil over medium heat. Once hot, carefully add spring rolls in batches, frying until golden brown and crispy on all sides, about 2-3 minutes. Remove and drain on paper towels.
  5. Prepare the dipping sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chili paste (if using) to create a dipping sauce.
  6. Serve: Arrange the spring rolls on a serving platter with the dipping sauce on the side. Enjoy!

Nutrition Facts (per serving)

  • Calories: 150 kcal
  • Calories from Fat: 70 kcal
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Potassium: 200mg
  • Total Carbohydrate: 18g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 3g
  • Vitamin A: 2000 IU
  • Vitamin C: 15 mg
  • Calcium: 30 mg
  • Iron: 0.5 mg

Notes

  • Storage: Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. They are best eaten fresh but can be reheated in an oven for crispiness.
  • Customization: Feel free to add cooked shrimp, tofu, or other vegetables like mushrooms or bean sprouts to the filling for variety.
  • Make Ahead: You can prepare the spring rolls a few hours in advance. Just cover them with a damp cloth to keep them from drying out until you’re ready to fry.
  • Serving Suggestion: Serve with fresh herbs like mint or basil for added flavor and freshness.

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