Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 45 min
Total time: 45 min
Yield: 5 servings
Ingredients: 15 piece Spring Roll Wrappers; 200 g White Cabbage; 2 piece Carrots; 100 g Beansprouts; 2 clove Garlic; 15 g Ginger; 2 tablespoon Soy Sauce; 500 ml Vegetable Oil

by Rafaela Santos

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Crisp fried rolls filled with stir-fried cabbage, carrot and beansprouts.

Time:45 mins

Serves:

5 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegan✓ Vegetarian✓ Dairy-Free

Ingredients

Vegetable Oil500 mlmissing

Spring Roll Wrappers15 piecemissing

Soy Sauce2 tablespoonmissing

Ginger15 gmissing

White Cabbage200 gmissing

Carrots2 piecemissing

Beansprouts100 gmissing

Garlic2 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

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.

Add the beansprouts and soy sauce, toss for 1 minute, then tip out and leave to cool completely.

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.

Heat the oil to 175C and fry the rolls in batches for 3-4 minutes until golden and crisp.

Drain on kitchen paper and serve hot with sweet chilli or soy dipping sauce.

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