Description
Crispy and delightful vegetable spring rolls packed with fresh veggies, perfect for snacks, appetizers, or light meals.
Ingredients
- 3 cups cabbage (shredded)
- 1 medium carrot (about ½ cup shredded)
- ¼ cup bell pepper (julienned)
- 2 sprigs spring onions (white & green separated)
- 1 to 2 teaspoons oil
- 1 to 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- ¼ to ½ teaspoon black pepper powder
- Salt (to taste)
- 1 cup cooked noodles (optional)
- 6 spring roll wrappers (frozen)
- 1 cup oil (for frying or 1 tbsp for baking)
Instructions
- Wash and prepare all the vegetables: shred the cabbage, carrot, and bell pepper, and chop the spring onions, keeping white and green parts separate.
- Heat oil in a pan over medium heat and sauté the white parts of spring onion for 1 minute.
- Add cabbage, carrot, and bell pepper to the pan, stir-frying for 3-4 minutes until slightly tender.
- Stir in soy sauce, rice vinegar, black pepper, and salt (if using), mixing well.
- If using, mix in cooked noodles and let the filling cool.
- Take a spring roll wrapper, place 1-2 tablespoons of filling at one end, and roll tightly, folding in sides to seal.
- Preheat the oven to 400°F (200°C). Brush rolls with oil if baking, and bake for 12-15 minutes until golden and crispy, or fry until golden brown.
- Serve hot with sweet chili sauce or your favorite dipping sauce.
Notes
Ensure vegetables remain slightly crunchy while cooking. Substitute with rice paper wrappers if spring roll wrappers are unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Asian