Spring Rolls
Vegetable spring rolls are a delicious and healthy appetizer that is perfect for any occasion. These spring rolls are filled with a variety of fresh vegetables and packed with flavor. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
125 kcal
Protein
3 g
Carbs
20 g
Fat
4 g
Fiber
1 g
Ingredients
CARROT
0.5 small bowl (50g)
CABBAGE
0.5 cup (120g)
Capsicum, green
0.5 small bowl (50g)
Onion Finely Chopped
40 g (40g)
Grated Ginger
1 tsp (3g)
Spring Roll
8 wrappers (80g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
COOKING OIL (Gnut,ging,palm,must,coconut
1 tbsp (15g)
Instructions
Cooking Steps
In a pan, heat oil over medium heat.
Add grated ginger and sauté for a few seconds.
Add chopped onions and sauté until they turn translucent.
Add shredded cabbage, grated carrot, and chopped capsicum. Mix well.
Add salt and black pepper powder, and stir again.
Cover the pan with a lid and cook for 5-7 minutes over low heat until the vegetables are cooked but still have a crunch.
Turn off the heat and let the mixture cool down.
Take a spring roll wrapper and place a spoonful of the vegetable mixture on one side of the wrapper.
Fold the sides of the wrapper and roll it tightly.
Apply the cornstarch-water mixture on the edges of the wrapper and seal it.
Repeat the process with the remaining wrappers.
Heat a non-stick pan over medium heat.
Place the spring rolls on the pan and cook until they turn golden brown on all sides, turning them occasionally.
Serve hot with your favorite dipping sauce.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.