Vegetable Spring Rolls recipe - ingredients, nutrition and when to eat it
Vegetable spring rolls are made by stir-frying cabbage, carrots, and mushrooms, rolling them in thin wrappers, and frying them until crisp.
Vegetable spring rolls are made by stir-frying cabbage, carrots, and mushrooms, rolling them in thin wrappers, and frying them until crisp. Light and savory inside with a crisp, nutty-tasting exterior, they make a great side dish for lunch or dinner.
Chinese · 25 minutes to cook
Tips: Any moisture left after stir-frying the vegetables can quickly make the spring roll wrappers soggy. Cook until the bottom of the pan is dry.
Tips: Let the filling cool slightly before wrapping it, as wrapping it while hot can tear the wrappers.
Tips: If the frying oil is not hot enough, the rolls can absorb too much oil, so check that a small piece of wrapper bubbles and rises immediately.
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Ingredients (1 serving)
- Spring roll wrappers — 3 pc
- Cabbage — 70 g
- Carrot — 30 g
- Shiitake mushrooms — 1 pc
- Onion — 20 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 2 Tbsp