Mini Spring Rolls - Vegetarian

The Crispy Vegetable Mini Spring Rolls are a delightful blend of vibrant vegetables wrapped in a crunchy shell, making them an irresistible appetizer or snack. Bursting with flavors from cabbage, carrots, shiitake mushrooms, and bell peppers, each bite offers a tantalizing crunch and savory taste that's sure to please any palate.

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Temps de préparation 20

Temps de cuisson 10

Temps total 30

Type de plat Appetizer

Cuisine Chinese

Portions servings

Calories 80 kcal

Ingrédients

1 cup cabbage, thinly sliced

1/2 cup carrots, julienned

1/2 cup shiitake mushrooms, thinly sliced

1/4 cup bell pepper, thinly sliced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sesame oil

1/2 teaspoon ginger, grated

1/4 teaspoon salt

1/4 teaspoon black pepper

24 mini mini spring roll wrappers

Vegetable oil, oil, for frying

Instructions

In a large skillet, heat sesame oil over medium heat.
Add garlic and ginger, sauté for 1-2 minutes until fragrant.
Add cabbage, carrots, mushrooms, and bell pepper to the skillet.
Sauté the vegetables for about 5-7 minutes until tender-crisp.
Season with soy sauce, salt, and black pepper. Mix well and remove from heat. Let it cool slightly.
Place a spoonful of vegetable mixture onto each spring roll wrapper.
Roll the wrappers tightly, folding in the sides to enclose the filling.
In a deep pan, heat vegetable oil over medium-high heat.
Fry the mini spring rolls in batches for 2-3 minutes until golden brown and crispy.
Drain on paper towels and serve hot with your favorite dipping sauce.

Nutrition (per 100g)

Keyword celebration food, Chinese cuisine, crispy appetizer, crunchy, deep-fried dish, easy appetizer, festive event, finger food, flavorful bites, healthy starter, mini spring rolls, party snacks, rolled appetizers, sesame oil, soy sauce, street food, tasty snacks, vegetable spring rolls, vegetarian rolls, versatile dish

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Mini Spring Rolls – Vegetarian