These crispy vegetable spring rolls are a delightful appetizer that offers a crunchy exterior with a flavorful, veggie-packed filling. Ideal for entertaining or as a tasty snack, these spring rolls are quick to prepare and even quicker to devour. Served with a tangy dipping sauce, they’re a hit at any gathering!
Ingredients:
- For the Spring Rolls:
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup thinly sliced bell peppers (red, yellow, or green)
- 1/2 cup thinly sliced mushrooms
- 1/4 cup finely chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 12-14 spring roll wrappers (round or square)
- Vegetable oil, for frying
- For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or sugar
- 1 teaspoon sesame oil
- 1 teaspoon finely minced ginger
- 1/2 teaspoon chili flakes (optional)
Instructions:
- Prepare the Filling:
- In a large skillet or wok, heat a splash of vegetable oil over medium-high heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Add shredded cabbage, carrots, bean sprouts, bell peppers, mushrooms, and green onions to the skillet.
- Stir-fry the vegetables for 3-4 minutes until they are just tender but still crisp.
- Stir in soy sauce, hoisin sauce, sesame oil, salt, and pepper. Cook for another minute, then remove from heat. Let the mixture cool slightly.
- Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean, flat surface, with one corner facing you (if using square wrappers).
- Spoon about 2-3 tablespoons of the vegetable filling onto the bottom third of the wrapper.
- Fold the sides over the filling and then roll tightly from the bottom corner, sealing the top edge with a bit of water.
- Repeat with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry the spring rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Prepare the Dipping Sauce:
- In a small bowl, combine soy sauce, rice vinegar, honey (or sugar), sesame oil, minced ginger, and chili flakes if using. Stir until well mixed.
- Serve:
- Serve the crispy vegetable spring rolls hot with the dipping sauce on the side.
Enjoy your delicious and crunchy vegetable spring rolls with a side of tangy dipping sauce!