Ingredients
1 cup shredded cabbage
1 cup julienned carrots
1 cup chopped shiitake mushrooms
1/2 cup chopped scallions (white and green parts)
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp soy sauce (verified alcohol-free)
1 tsp sesame oil
8 rice paper wrappers (rice flour-based)
1 tbsp vegetable oil (for frying)
Pinch of salt and pepper
Instructions
Heat 1 tbsp vegetable oil in a skillet. Sauté garlic and ginger 30 seconds until fragrant.
Add all vegetables with soy sauce, sesame oil, salt, and pepper. Cook 3-4 minutes until softened but still firm.
Cool mixture completely (5-10°C) before assembling.
Working quickly, submerge one wrapper in water 3-5 seconds until pliable. Spread cooled filling evenly.
Fold corners and roll tightly, sealing edges with water.
Heat 1/2 inch vegetable oil in a wok or skillet to 180°C (350°F). Fry rolls 2-3 at a time 2-3 minutes per side until golden brown and blistered.
Arrange on paper towels to drain excess oil.
Notes
Substitute vegetables with zucchini, bell peppers, or snap peas.
Pre-cook filling up to 24h ahead.
Use thin rice paper (wrappers) – soak 3-5 seconds max to avoid tearing.
Serve with peanut or hoisin dipping sauce.
Batch fry for best crunch: start next batches when first starts browning.
- Prep Time: 25
- Cook Time: 15
- Category: Mediterranean Table
- Method: Frying
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 90
- Sugar: 1g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.6g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg