Crispy Veggie Spring Rolls

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 Crispy Veggie Spring Rolls

recipe

Preparation Time:

25 min

Difficulty:

Expert

Ingredients:

  • 200g of rice paper wrappers
  • 100g of shredded cabbage
  • 50g of grated carrots
  • 100g of bell peppers, thinly sliced
  • 50g of bean sprouts
  • 1 tablespoon of soy sauce
  • 1 tablespoon of sesame oil
  • 1 teaspoon of ginger, grated
  • 1 teaspoon of garlic, minced
  • 1 tablespoon of cornstarch
  • Vegetable oil for frying

Kitchen Tools Needed:

  • Wok
  • Mixing bowl
  • Cutting board
  • Knife
  • Frying pan
  • Paper towels

Instructions:

  • Heat the sesame oil in a frying pan and sauté the ginger and garlic until fragrant.
  • Add the shredded cabbage, grated carrots, sliced bell peppers, and bean sprouts to the pan, and stir-fry for about 3-4 minutes.
  • Pour in the soy sauce and cook for another 1-2 minutes, mixing well. Remove from heat and let cool.
  • Prepare a flat surface and place a rice paper wrapper in warm water for about 10 seconds until soft.
  • On the bottom third of the wrapper, place a spoonful of the veggie mixture and fold the sides over, then roll it tightly from the bottom up.
  • Repeat with the remaining wrappers and filling.
  • Heat vegetable oil in a wok, and fry the spring rolls until golden brown and crispy, about 2-3 minutes on each side.
  • Drain the fried spring rolls on paper towels to remove excess oil before serving.

Macros:

  • Total Calories: 500kcal
  • Carbs: 30g
  • Proteins: 20g
  • Fats: 40g

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