Crispy Vegetable Spring Rolls recipe - ingredients, nutrition and when to eat it
These Vietnamese-style spring rolls are filled with glass noodles and vegetables, wrapped in rice paper, and fried until crisp.
These Vietnamese-style spring rolls are filled with glass noodles and vegetables, wrapped in rice paper, and fried until crisp. They’re crunchy on the outside and chewy inside, with fresh-tasting vegetables. Serve them with a dipping sauce as a side for a simple lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 381.5g serving): 2300.4 kcal · protein 1.9g · carbohydrate 38.1g · fat 232.5g · sodium 526.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the filling well and let it cool slightly before rolling so the rice paper is less likely to tear.
Tips: You don’t need to soak the rice paper for long; it will soften as it sits.
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Ingredients (1 serving)
- Rice paper — 3 sheet
- Glass noodles — 15 g
- Cabbage — 35 g
- Carrot — 20 g
- Onion — 20 g
- Mung bean sprouts — 30 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.2 g
- Cooking oil — 250 ml