Crispy and flavorful, these homemade spring rolls are packed with vegetables and served with a tangy dipping sauce. Perfect as a snack or appetizer.
Spring Rolls
0 out of 5 stars (based on 0 reviews)
Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Cabbage – 1 Cup
- Carrot – 2 Pieces
- Capsicum – 1 Piece
- Spring Onion – 0.5 Cup
- Soy Sauce – 2 Tbsp
- black pepper – 1 Tsp
- Garlic – 3 Cloves
- Salt – 1 Tsp
- Spring Roll Sheets – 12 Pieces
- Cornflour – 1 Tbsp
- Oil – 2 Cups
Nutrition
Per Serving
340 Kcal
Calories
6 g
Protein
40 g
Carbohydrates
18 g
Fat
480 Mg
Sodium
12 Mg
Vitamin C
Directions
Step 1
Finely shred the cabbage, carrot, and capsicum. Chop the spring onion and garlic.
Step 2
Heat 1 tablespoon of oil in a pan over medium heat.
Step 3
Add garlic and sauté until fragrant, about 30 seconds.
Step 4
Add all the vegetables and stir-fry on high heat for 2–3 minutes.
Step 5
Add soy sauce, black pepper, and salt. Mix well and cook for another minute. Let the mixture cool completely.
Step 6
Take a spring roll sheet, place 1–2 tablespoons of filling, and roll tightly. Seal the edges using a paste of cornflour and water.
Step 7
Repeat the process for all the sheets and arrange the rolls on a tray.
Step 8
Heat oil in a deep frying pan over medium-high heat.
Step 9
Once hot, fry spring rolls in batches until golden and crisp.
Step 10
Remove from oil and place on paper towels to absorb excess oil.
Step 11
Serve hot with your favorite dipping sauce or chutney.
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