Fried Spring Rolls

Fried Spring Rolls are a delightful Chinese brunch dish, filled with a savory mixture of vegetables and spices, wrapped in a crispy golden shell. They are perfect as an appetizer or snack, delivering a satisfying crunch in every bite.

Ingredients

• Spring roll wrappers - 8 pieces
• Carrot - 50 grams, julienned
• Cabbage - 100 grams, finely shredded
• Bell pepper - 50 grams, finely sliced
• Green onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cornstarch - 1 tablespoon
• Vegetable oil - for frying

Steps

1. In a large mixing bowl, combine the julienned carrot, shredded cabbage, sliced bell pepper, chopped green onion, minced garlic, and minced ginger.
2. Add the soy sauce, sesame oil, salt, and black pepper to the vegetable mixture and stir until well combined.
3. Lay a spring roll wrapper on a flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling onto the wrapper, fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little cornstarch mixed with water to help seal the edges.
4. Repeat the rolling process until all the filling is used up.
5. Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 180°C (350°F).
6. Carefully add the spring rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes. Turn them occasionally for even cooking.
7. Remove the fried spring rolls and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot with soy sauce or sweet chili sauce for dipping.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• Low in cholesterol and can be made with healthier oils.

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