Chinese Vegetable Spring Rolls
A crunchy, veggie-packed spring roll recipe that's perfect for quick snacks or appetizers, featuring a delightful mix of cabbage, carrots, bean sprouts, and a crisp deep-fried wrapper.
Ingredients
Vegetable Filling
- 1 cup shredded cabbage (green or napa)
- 1 cup shredded carrots
- 1 cup bean sprouts (rinsed and drained)
- 1/2 cup green onions (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon soy sauce (use tamari for gluten-free)
Spring Roll Setup
- 1 package spring roll wrappers (store-bought)
- Oil for frying (neutral oil with high smoke point: canola, peanut, or vegetable)
Instructions
Preparation
- Heat a tablespoon of oil in a skillet over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the shredded cabbage, carrots, bean sprouts, and green onions. Stir-fry, tossing constantly, for about 3–4 minutes until the vegetables are tender but still slightly crisp.
- Stir in the soy sauce, mix well, then remove the filling from heat and let cool for a few minutes.
Rolling
- Lay a spring roll wrapper on a clean surface with one corner pointing toward you. Place a spoonful (about 2 tablespoons) of the cooled vegetable mix near the corner.
- Fold the bottom corner up over the filling, tuck the sides in, then roll tightly toward the top corner.
- Moisten the final edge with a little water to seal. Repeat with remaining wrappers.
Frying
- In a deep pan, heat enough oil for shallow-deep frying to 350–375°F (175–190°C). Fry the rolls in batches so they don’t crowd the pan.
- Turn to brown evenly until golden, about 2–3 minutes per batch.
Serving
- Drain the fried spring rolls on paper towels and serve warm with your favorite dipping sauce.
Notes
For best crunch, serve immediately. Optional sauces include sweet chili sauce or soy-vinegar dip. Store cooked rolls in an airtight container for up to 3 days, or freeze uncooked or pre-fried rolls for up to 1 month.