How to make Vegetables Spring Rolls: Easy Homemade Crispy Spring Rolls | Crunchy Spring Rolls Recipe

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Rice paper is gluten-free and lower in calories.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

bean sprouts

🥗Healthier: shredded zucchini

💰Cheaper: shredded cabbage

Shredded zucchini adds moisture and is lower in calories.

Prepare the filling by shredding half of the medium cabbage, half red bell pepper, and 1 medium carrot.

Chop 1 medium onion, 4 garlic cloves, and 1 jalapeño finely.

Mix the vegetables in a bowl with 2 teaspoons of soy sauce, 1 tablespoon of regular oil, 1 tablespoon of salt, 1 teaspoon of red chili pepper flakes, 1 teaspoon of coriander powder, and 1 teaspoon of black pepper.

Lay a spring roll pastry on a clean surface with a corner facing you.

Place a spoonful of the vegetable mixture near the corner of the pastry.

Fold the corner over the filling, then fold in the sides and roll tightly to seal.

Repeat with remaining pastries and filling.

Heat vegetable oil in a deep pan over medium-high heat until shimmering.

Fry the spring rolls in batches until golden brown, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve hot with dipping sauce of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens