veg spring roll recipe with homemade spring rolls sheet | crispy & crunchy spring rolls

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper provides a gluten-free option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

oil for frying

🥗Healthier: air fryer

💰Cheaper: baking

Air frying reduces oil use, while baking is a low-calorie alternative.

bean sprouts

🥗Healthier: shredded zucchini

💰Cheaper: shredded cabbage

Zucchini adds nutrients, while cabbage is more affordable.

Prepare vegetables by finely shredding cabbage, carrots, and bell peppers.

Chop green onions and mince garlic and ginger.

Heat sesame oil in a pan over medium heat until shimmering.

Add garlic and ginger, sauté until fragrant, about 1 minute.

Add cabbage, carrots, bell peppers, and bean sprouts to the pan.

Stir-fry the mixture for 3-4 minutes until vegetables are tender.

Season with soy sauce, black pepper, and salt to taste.

Remove the mixture from heat and let it cool slightly.

Take a spring roll wrapper and place a spoonful of the vegetable mixture in the center.

Fold the sides over the filling, then roll tightly from the bottom up.

Seal the edge with a little cornstarch mixed with water.

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

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

Remove and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens