Description
Delight in the crunchy, vibrant flavor of these Crispy Thai Veggie Spring Rolls, perfect for appetizers or light meals.
Ingredients
Scale
- 1 cup cabbage, shredded
- 1 cup carrots, julienned
- 1 bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 package spring roll wrappers
- Oil for frying
Instructions
- In a large bowl, mix together the cabbage, carrots, bell pepper, bean sprouts, green onions, and garlic. Drizzle in the soy sauce and sesame oil, tossing until evenly coated.
- Lay a spring roll wrapper on a clean surface. Place a spoonful of the vegetable mixture in the center. Fold the side corners over the filling, then roll tightly from the bottom up, sealing with water.
- Heat oil in a deep pan over medium heat. Add spring rolls in batches, frying until golden brown, about 3-4 minutes per batch. Flip gently for even cooking.
- Remove spring rolls using a slotted spoon, draining excess oil on paper towels. Serve hot with dipping sauce.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in air fryer or oven to maintain crispiness.
Nutrition
- Serving Size: 1 spring roll
- Calories: 130
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg