Name: Vegetable Spring Rolls
Total time: 3000 s
Yield: 12
Ingredients: 4 cup White Cabbage; 2 cup Jicama; 2 cup Carrot; 2 tablespoon Cooking Oil; 1 tablespoon Granulated Sugar; 1 teaspoon Salt; 1 dash Ground White Pepper; 12 Spring Roll Wrappers; to taste Sweet Chili Sauce

These crispy Vegetable Spring Rolls are easy to prepare and perfect as a snack, or as an appetizer to accompany your favorite Chinese dish.

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Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

50min

Total Time

$0.63

Cost Per Serving

Ingredients

Servings

US / METRIC

4 cups

Shredded White Cabbage

2 cups

Julienned Jicamas

2 cups

Julienned Carrots

2 Tbsp

Cooking Oil

plus more for deep-frying

1 Tbsp

Granulated Sugar

(optional)

1 tsp

Salt

1 dash

Ground White Pepper

or Ground Black Pepper

Spring Roll Wrappers

up to 15 wrappers

to taste

Sweet Chili Sauce

for dipping

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Nutrition Per Serving

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CALORIES

115

FAT

2.6 g

PROTEIN

1.8 g

CARBS

20.9 g

Author's Notes

Yields about 12 rolls.

Spring roll wrappers can be found in the refrigerated or frozen section at the Asian supermarket, and may be labeled as “spring roll pastry”. Egg roll wrappers are too thick and will not work with this veggie spring roll recipe.

Use a mandolin to easily shred the cabbage and to cut the carrots and larger root vegetables into long slices to easily julienne them. To save time, use coleslaw mix.

Other veggies can be used like sliced shiitake mushrooms, bamboo shoots, scallions, and bell pepper.

Cooking Instructions

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Step 1

Heat Cooking Oil (2 Tbsp) in a wok over medium-high heat, then add White Cabbage (4 cups) , Jicamas (2 cups) , and Carrots (2 cups) to the wok. Stir-fry the vegetables until they turn soft.

Step 2

Add Granulated Sugar (1 Tbsp) , Salt (1 tsp) , and Ground White Pepper (1 dash) to the vegetables. Stir well to combine. Then remove the vegetables from the wok, and allow them to cool.

Step 3

To fill the Spring Roll Wrappers (12) , lay the wrapper out flat in the shape of a diamond. Place about 2 heaping tablespoons of the filling near the lower corner of the diamond closest to you.

Step 4

First, fold the bottom edge of the diamond up over the filling. Then, fold both sides of the wrapper towards the middle, lastly roll up the spring roll almost all the way.

Step 5

Dip your finger into some water and spread it on the top edge of the wrapper to create a seal, then finish rolling.

Step 6

Heat cooking oil in a wok or frying pan to approximately 325 degrees F (180 degrees C). When the oil is ready, carefully place 2-3 of the spring rolls at a time in the oil and fry them till they turn light golden brown.

Step 7

Remove the spring rolls from the wok with a spider skimmer and place them on a baking sheet lined with paper towels or oil-absorbing paper.

Step 8

Serve with Sweet Chili Sauce (to taste) .

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Vegetable Spring Rolls

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