Vegetable Spring Rolls
Community· not yet ratedCrisp fried rolls filled with stir-fried cabbage, carrot and beansprouts.
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian
Ingredients
Oil1
Vegetable Oil500 mlmissing
Pasta & Noodles1
Spring Roll Wrappers15 piecemissing
Sauces1
Soy Sauce2 tablespoonmissing
Spices & Herbs1
Ginger15 gmissing
Vegetables4
White Cabbage200 gmissing
Carrots2 piecemissing
Beansprouts100 gmissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated260Calories
6gProtein
32gCarbs
12gFat
Instructions
1
Finely shred the cabbage and carrots. Heat 1 tbsp oil in a wok and stir-fry the vegetables with the garlic and ginger for 3-4 minutes until just wilted.
2
Add the beansprouts and soy sauce, toss for 1 minute, then tip out and leave to cool completely.
3
Place a spoonful of filling near one corner of each wrapper. Fold the corner over, tuck in the sides and roll up tightly, sealing the edge with a little water.
4
Heat the oil to 175C and fry the rolls in batches for 3-4 minutes until golden and crisp.
5
Drain on kitchen paper and serve hot with sweet chilli or soy dipping sauce.
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