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Spring Rolls
Enjoy making crispy, delicious Spring Rolls at home with this simple recipe. A perfect appetizer for any occasion that's sure to impress your guests.
Course
Appetizer
Cuisine
Chinese
Keyword
cabbage, carrots
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
20
Calories
1127
kcal
Author
Corrie
Ingredients
20
spring roll wrappers
2
cups
shredded cabbage
1
cup
shredded carrots
½
cup
chopped spring onions
2
tablespoons
soy sauce
Oil for frying
Instructions
In a pan, add a bit of oil and sauté the cabbage, carrots, and spring onions until slightly soft.
Add the soy sauce to the vegetables and mix well. Let the filling cool.
Place a spring roll wrapper on a flat surface. Add a spoonful of the filling on one corner of the wrapper.
Roll it tightly, folding in the sides as you go. Seal the end with a bit of cornstarch mixed with water.
Heat oil in a deep pan. Once hot, add the spring rolls and fry until golden brown.
Drain on paper towels and serve hot with your favorite dipping sauce.
Notes
Make sure the filling is not too wet as it can make the spring roll wrappers soggy and difficult to roll.
Don't overstuff the spring rolls to prevent them from breaking while frying.
Seal the edges of the spring roll with a little bit of cornstarch mixed with water to ensure they don't open up while frying.
Always fry the spring rolls on medium heat. High heat can cause them to brown too quickly without cooking the inside properly.
Spring rolls can be made ahead of time and frozen. When ready to serve, fry them directly from the freezer without thawing.
Nutrition
Calories:
1127
kcal
|
Carbohydrates:
222
g
|
Protein:
41
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
34
mg
|
Sodium:
4185
mg
|
Potassium:
388
mg
|
Fiber:
7
g
|
Sugar:
1
g
|
Vitamin A:
53
IU
|
Calcium:
186
mg
|
Iron:
14
mg