Delicious Homemade Spring Rolls

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes

Ingredients

• For the Filling:
  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1/2 cup bean sprouts
  • 1/2 cup thinly sliced bell peppers (red or green)
  • 1/2 cup thinly sliced mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil (for stir-frying)
  • 2 green onions, thinly sliced
• For the Spring Rolls:
  • 12-15 spring roll wrappers
  • 1 beaten egg (for sealing)
  • Vegetable oil (for frying)
• For the Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon chopped fresh cilantro (optional)

Instructions

Filling:

1. Prepare the Vegetables:
   • Wash and shred the carrots and cabbage.
   • Thinly slice the bell peppers and mushrooms.
   • Mince the garlic and slice the green onions.
2. Stir-Fry the Vegetables:
   • Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
   • Add the minced garlic and stir-fry for about 30 seconds until fragrant.
   • Add the shredded carrots, cabbage, bell peppers, mushrooms, and bean sprouts. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.
3. Season the Filling:
   • Add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sesame oil to the vegetables. Stir well to combine.
   • Remove from heat and stir in the sliced green onions.
   • Allow the filling to cool slightly.

Spring Rolls:

1. Prepare the Wrappers:
   • Lay a spring roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
2. Add the Filling:
   • Spoon about 2 tablespoons of the vegetable filling onto the bottom third of the wrapper.
3. Roll the Spring Rolls:
   • Fold the bottom corner over the filling, then fold in the sides. Roll up the wrapper tightly to enclose the filling. Brush the top corner with beaten egg to seal the roll.
   • Repeat with the remaining wrappers and filling.
4. Fry the Spring Rolls:
   • Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
   • Fry the spring rolls in batches, turning occasionally, for about 3-4 minutes until golden brown and crispy.
   • Drain on paper towels to remove excess oil.

Dipping Sauce:

1. Prepare the Sauce:
   • In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, minced garlic, grated ginger, and chopped cilantro (if using).

Serving

• Serve:
  • Arrange the spring rolls on a platter and serve hot with the prepared dipping sauce.

Nutrition (Per Serving)

• Calories: 120
• Total Fat: 5g
  • Saturated Fat: 1g
• Cholesterol: 10mg
• Sodium: 360mg
• Total Carbohydrates: 16g
  • Dietary Fiber: 2g
  • Sugars: 2g
• Protein: 3g