Vegetarian Spring Rolls - Vegetarian

Crispy Veggie Spring Rolls offer a delightful burst of textures and flavors wrapped in a perfectly golden, crunchy exterior. Featuring a vibrant mix of shredded cabbage, julienned carrots, thinly sliced bell pepper, and fresh bean sprouts, these rolls are a treat for both the eyes and the palate.

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Temps de préparation 20

Temps de cuisson 20

Temps total 40

Type de plat Appetizer

Cuisine Chinese

Portions servings

Calories 150 kcal

Ingrédients

1 tablespoon vegetable oil

2 cups cabbage, shredded

1 cup carrot, julienned

1/2 cup bell pepper, thinly sliced

1 cup bean sprouts

2 cloves garlic, minced

1 tablespoon soy sauce

1/2 teaspoon sesame oil

8 spring spring roll wrappers

1 tablespoon cornstarch

1/4 cup water

Vegetable oil oil for frying

Instructions

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Add garlic and sauté until fragrant, about 1 minute.
Add cabbage, carrot, and bell pepper, and cook until vegetables are tender, about 5-7 minutes.
Stir in bean sprouts, soy sauce, and sesame oil. Cook for another 2 minutes, then remove from heat and let cool slightly.
In a small bowl, mix cornstarch with water to create a slurry.
Lay out a spring roll wrapper on a clean surface. Place about 3 tablespoons of the vegetable mixture near the bottom corner of the wrapper.
Fold the bottom over the filling, then fold in the sides and roll up tightly. Brush the edge with cornstarch slurry to seal.
Repeat with remaining wrappers and filling.
Heat vegetable oil in a deep pan or wok to 350°F (175°C).
Fry spring rolls in batches for about 2-3 minutes, until golden and crispy. Drain on paper towels and serve hot.

Nutrition (per 100g)

Keyword appetizer, bean sprouts, cabbage, carrot, Chinese cuisine, crispy, deep-fried, easy recipe, finger food, healthy, party food, sesame oil, snack, soy sauce, spring rolls, vegetarian, veggies

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Vegetarian Spring Rolls – Vegetarian