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Crispy Vegetable Spring Rolls

Yields5 ServingsPrep Time30 minsCook Time20 minsTotal Time1 hr 10 mins

Thin wrappers filled with stir-fried cabbage, carrots, mushrooms, and glass noodles, rolled tight and fried golden. Makes 20.

Crispy vegetable spring rolls fried until golden

Filling

 1 tbsp neutral oil
 2 garlic, minced
 1 tbsp fresh ginger, grated
 3 green cabbage, finely shredded
 2 carrots, julienned
 4 oz mushrooms, thinly sliced
 3 green onions, sliced
 2 oz glass noodles, soaked and cut short
 2 tbsp soy sauce
 1 tsp toasted sesame oil

Rolls

 20 spring roll wrappers, thawed
 1 tbsp flour mixed with 2 tbsp water, to seal
 neutral oil, for frying
 sweet chili sauce, for dipping
1

Cook the filling. Heat the oil in a wok. Stir-fry the garlic and ginger 30 seconds, then add the cabbage, carrots, and mushrooms for 3–4 minutes.

2

Season. Add the green onions, noodles, soy sauce, and sesame oil. Toss until any liquid evaporates.

3

Cool. Spread the filling on a tray and cool completely.

4

Roll. Place 2 tbsp filling near one corner of a wrapper. Fold in the sides, roll up tightly, and seal with flour paste.

5

Fry. Heat oil to 350°F (175°C). Fry seam-side down first, 4–5 minutes total, until deep golden. Drain and serve with sweet chili sauce.

Nutrition Facts

5 servings

Serving size

4 rolls

Amount per serving
Calories415
% Daily Value *
Total Fat 16g21%

Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg26%
Total Carbohydrate 51g19%

Dietary Fiber 3g11%
Total Sugars 2g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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