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Introduction:
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Vegetable spring rolls are a delightful appetizer or snack, known for their crisp exterior and flavorful vegetable filling. Popular in many cuisines, especially Asian, these rolls are versatile, allowing for a variety of ingredients. Whether fried, baked, or served fresh, they are a healthy and colorful addition to any meal.
Ingredients:
- For the Filling:
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup thinly sliced bell peppers (any color)
- 1/4 cup chopped green onions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- For Wrapping:
- 8–10 rice paper wrappers or spring roll wrappers
- Optional Glaze (if baked):
- 1 egg, beaten (for brushing)
- Optional Dipping Sauce:
- Soy sauce, sweet chili sauce, or peanut sauce
Instructions:
- Prepare the Filling:
- Heat sesame oil in a skillet over medium heat.
- Add shredded cabbage, grated carrots, and bell peppers.
- Stir-fry for 3–4 minutes until slightly softened.
- Season with soy sauce, salt, and pepper.
- Remove from heat and let the mixture cool.
- Wrap the Spring Rolls:
- If using rice paper wrappers, dip them in warm water until soft.
- Lay a wrapper on a flat surface and place 1–2 tablespoons of the filling near one edge.
- Fold the sides over the filling, then roll tightly.
- Cook the Spring Rolls:
- For Frying: Heat oil in a pan and fry the rolls until golden brown. Drain on a paper towel.
- For Baking: Preheat the oven to 375°F (190°C). Place rolls on a baking tray, brush with beaten egg, and bake for 20 minutes until golden.
- For Air Frying: Place rolls in an air fryer at 375°F for 10–12 minutes.
- Serve:
- Pair with your choice of dipping sauce and enjoy!
Conclusion:
Vegetable spring rolls are not only a feast for the eyes but also a healthy, customizable treat. Their combination of textures and flavors makes them perfect for any occasion. Experiment with different vegetables and sauces to make the recipe truly your own!
For more details, visit the full recipe