Vegetable Spring Rolls

These Vegetable Spring Rolls are a delicious and crispy appetizer, packed with a medley of fresh vegetables and aromatic spices, perfect for any occasion. Enjoy them with a tangy dipping sauce for a satisfying start to your meal.

Ingredients

• Spring roll wrappers - 8 pieces
• Cabbage - 100 grams, finely shredded
• Carrot - 50 grams, julienned
• Bell pepper (red or yellow) - 50 grams, thinly sliced
• Green beans - 50 grams, thinly sliced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil - for frying (approximately 500 ml)
• Fresh coriander - 2 tablespoons, chopped

Steps

1. In a large bowl, combine the shredded cabbage, julienned carrot, sliced bell pepper, sliced green beans, chopped onion, minced garlic, grated ginger, soy sauce, salt, black pepper, and chopped coriander. Mix well to combine.
2. Place a spring roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the vegetable mixture onto the wrapper, just above the corner closest to you.
3. Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
4. Heat oil in a deep frying pan or wok over medium heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
5. Remove the spring rolls from the oil and drain on paper towels. Serve hot with your choice of dipping sauce.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for appetizers.

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