This vegetable spring roll recipe is a delicious and healthy appetizer that is perfect for any occasion. Packed with crispy vegetables and served with a flavorful dipping sauce, these spring rolls are sure to impress your guests. They are also vegan and gluten-free, making them a great option for those with dietary restrictions. With a total preparation time of 30 minutes, this recipe is quick and easy to make. Whether you're hosting a party or just looking for a tasty snack, these vegetable spring rolls are the perfect choice.
Ingredients
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup sliced bell peppers
- 1/2 cup sliced cucumbers
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Vegetable oil, for frying
Directions
- In a large bowl, combine the shredded cabbage, carrots, bean sprouts, bell peppers, cucumbers, and green onions.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and water.
- Pour the sauce over the vegetable mixture and toss until well coated.
- Place a spring roll wrapper on a clean surface.
- Spoon 2-3 tablespoons of the vegetable filling onto the center of the wrapper.
- Fold the bottom edge of the wrapper over the filling.
- Fold the sides of the wrapper over the filling.
- Roll the wrapper tightly starting from the bottom, making sure the filling is enclosed.
- Seal the edge of the wrapper by brushing it with water.
- Repeat the process with the remaining spring roll wrappers and filling.
- Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Carefully place the spring rolls in the hot oil and fry until golden brown, about 3-4 minutes per side.
- Remove the spring rolls from the oil and drain on a paper towel-lined plate.
- Serve the vegetable spring rolls hot with your favorite dipping sauce.
