Ultimate Crispy Veggie Spring Rolls
Delicious and crispy veggie spring rolls that are easy to make and perfect for any occasion, bringing together flavors of fresh vegetables and aromatic spices.
Ingredients
Spring Roll Filling
- 2 tablespoons oil for frying Use vegetable or peanut oil.
- 2 cloves garlic, minced Use fresh for best flavor.
- 1 inch ginger, minced Use fresh for best flavor.
- 2 cups shredded cabbage Can substitute with kale.
- 1 cup carrots, shredded Can use zucchini as an alternative.
- 1 cup bell peppers, sliced Use any color for vibrancy.
- 1 cup green onions, sliced For mild onion flavor.
- 2 tablespoons soy sauce For seasoning; substitute with coconut aminos if desired.
- to taste salt and pepper For seasoning.
- 12 pieces spring roll wrappers Thin and delicate wrappers.
Instructions
Preparation
- In a large skillet, heat 2 tablespoons of oil over medium heat.
- Add minced garlic and ginger, sauté until fragrant—about 1 minute.
- Toss in shredded cabbage, carrots, bell peppers, and green onions. Stir-fry for 5-7 minutes until the vegetables are tender but still vibrant.
- Pour in soy sauce, mixing well. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
Assembly
- Place a spring roll wrapper on a clean surface, with a corner facing you.
- Spoon 2 tablespoons of the veggie mixture near the corner. Fold the corner over the filling, then fold in the sides, and roll tightly.
- Seal the edge with a bit of water.
Cooking
- In a deep skillet or fryer, heat oil over medium-high heat.
- Carefully place spring rolls in the hot oil, frying until golden brown and crispy—about 3-4 minutes.
- Drain them on paper towels.
Serving
- Plate your spring rolls with a side of sweet and sour sauce or soy sauce for dipping.
Notes
Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days. You can freeze un-fried spring rolls for up to 3 months. Reheat in an oven at 375°F (190°C) for best texture.