Description
Learn how to make crispy homemade spring rolls filled with a savory vegetable mixture. These Asian-inspired appetizers are fried to golden perfection, offering a delightful crunch with each bite.
Ingredients
Scale
For the Filling:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 1/4 cup green onions, sliced
- 1/2 cup cooked vermicelli noodles, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sesame oil
- 1/4 teaspoon ground white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for sealing)
Other:
- 12 spring roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: Heat vegetable oil in a skillet, sauté garlic and onion, then add cabbage, carrots, bean sprouts, and green onions. Stir in noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Cool filling.
- Assemble the Spring Rolls: Place filling on a wrapper, fold, and seal with cornstarch slurry. Repeat with remaining wrappers.
- Fry the Spring Rolls: Deep fry in oil until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy hot with dipping sauce.
Notes
- You can prepare the filling in advance and refrigerate.
- For a lighter version, bake at 400°F for 15–20 minutes or air fry at 375°F for 8–10 minutes.
- Alternative protein options: tofu or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 130
- Sugar: 2g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
