Crispy Spring Vegetable Rolls
A delicious and healthy snack or side dish, perfect for spring and summer. Simply fill crispy spring rolls with shredded vegetables and serve.
Ingredients
- ●1 package spring roll wrappersfound in most supermarkets
- ●1 cup shredded carrotsgrate your own or use pre-shredded
- ●1 cup shredded zucchiniuse a food processor to shred
- ●1 cup shredded cabbageuse a food processor to shred
- ●1/4 cup chopped cilantroadd fresh herbs for flavor
- ●2 tablespoons soy sauceor to taste
- ●1 tablespoon rice vinegaradd for a tangy flavor
- ●1 tablespoon sesame oiluse for frying
Instructions
- 1
Fill a large bowl with warm water.
- 2
Soak spring roll wrappers for 5-10 minutes, or until soft and pliable.
- 3
In a separate bowl, mix together shredded carrots, zucchini, and cabbage.
- 4
Add chopped cilantro, soy sauce, and rice vinegar to the bowl and mix well.
- 5
Place a spring roll wrapper on a flat surface and add about 1 tablespoon of the vegetable mixture to the center.
- 6
Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
- 7
Repeat with remaining wrappers and filling.
- 8
Heat about 1-2 inches of sesame oil in a large skillet or wok over medium-high heat.
- 9
When the oil is hot, add a few of the spring rolls to the skillet and fry until golden brown and crispy, about 2-3 minutes on each side.
- 10
Drain the spring rolls on paper towels and serve hot.
- 11
Serve with your favorite dipping sauce, such as peanut sauce or sweet chili sauce.