Crispy Vegetable Rolls

Crispy Vegetable Rolls are delightful, crunchy snacks filled with a medley of fresh vegetables, perfect for a Kosher Chinese dinner. These rolls are not only flavorful but also easy to prepare, making them a great appetizer or side dish.

Ingredients

• Spring roll wrappers - 8 sheets
• Carrot - 100 grams, julienned
• Cabbage - 100 grams, finely shredded
• Bell pepper - 100 grams, finely sliced
• Green onions - 50 grams, chopped
• Mushrooms - 100 grams, finely chopped
• Garlic - 2 cloves, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons (for sealing)
• Vegetable oil - for frying

Steps

1. In a large bowl, combine the carrots, cabbage, bell pepper, green onions, mushrooms, garlic, soy sauce, sesame oil, salt, and black pepper. Mix well and let it sit for 10 minutes to allow the flavors to meld.
2. Place a spring roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 tablespoons of the vegetable mixture onto the wrapper, just above the center.
3. Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling. Use a little cornstarch mixed with water to seal the top edge of the wrapper.
4. Repeat with the remaining wrappers and filling.
5. Heat vegetable oil in a deep frying pan over medium heat. Once hot, carefully add the rolls in batches, frying until golden and crispy, about 3-4 minutes per side.
6. Remove the rolls and place them on paper towels to drain excess oil. Serve hot with soy sauce or sweet chili sauce for dipping.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol, making it heart-healthy.

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