Veggie Spring Rolls
These flavorful spring rolls are packed with healthy vegetables and fried to a crispy, golden brown. They make a delectable appetizer or perfect addition to Asian-inspired meals. They are easy to make, albeit a bit time-consuming, and freeze beautifully.
Servings: 20 spring rolls
- 3 Tablespoons soy sauce (See Tip 1)
- 1 Tablespoon Hoisin sauce
- ½ teaspoon Sriracha hot chili sauce (optional - See Tip 2)
- 1 small head cabbage, shredded (About 1 ½ pounds) (See Tip 3)
- 2 large carrots, peeled and shredded (See Tip 3)
- 4 stalks celery, shredded (See Tip 3)
- 1 large onion (9 to 10 ounces), peeled and shredded (See Tip 3)
- 1 Tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 cups fresh bean sprouts
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground ginger
- 1 package spring roll wrappers (See Tip 4)
- Peanut oil (See Tip 5)
Combine soy sauce, Hoisin sauce, and Sriracha sauce in a small bowl; set aside.
Heat 1 Tablespoon vegetable oil over medium high heat in Wok or large skillet. Add the cabbage, carrots, celery, onion, grated ginger, and garlic; cook until the cabbage is transparent, about 20 minutes.
Add bean sprouts; cook for 2 minutes.
Add the soy sauce mixture; stir to combine. Season to taste with salt, pepper, and ground ginger. Cook 2 additional minutes.
Place in colander; drain, pressing excess liquid from filing with the back of a large spoon.
To assemble: Place a spring roll wrapper on flat surface with point toward you. Place 2 Tablespoons of the filling in bottom third of the wrapper. Fold the bottom point toward the center; then fold the left and right point toward the center, like an envelope. Roll towards the top point. Seal the edge with water. Repeat with remaining spring roll wrappers and filling. Cover unused spring roll wrappers and completed spring rolls with damp paper towel to ensure that they do not dry out.
To Cook: Place 2 inches of vegetable oil in a Wok or large skillet. Heat over medium high heat to 375°F. Add 4 spring rolls at a time to the hot oil; cook, turning occasionally until golden brown on all sides, about 5 minutes. Drain on paper towels and serve. Yield: 20 spring rolls. (See Tip 6)
- I used low sodium soy sauce.
- You can substitute any hot sauce for the Sriracha sauce or leave it out altogether. It's a matter of taste.
- I shredded the vegetables in my food processor using the large shredding disc.
- I purchased the spring roll wrappers at an Asian food market. I've never seen them in a regular grocery store. In a pinch, you could use egg roll wrappers in place of the spring roll wrappers if you can't find them. The outside texture will be different, but they will still be delicious.
- I like to use Peanut oil because of its high smoke point. You could also use regular vegetable oil. I would, however, recommend against using olive oil because of its low smoke point.
- I like to freeze the spring rolls that I'm not cooking in a single layer on parchment paper. Once the spring rolls are frozen, I store them in the freezer in a Ziploc bag.
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 237mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1102IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg