Description
Crispy spring rolls filled with fresh vegetables and served with rice for a delightful meal.
Ingredients
Scale
- 10 spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 cup bean sprouts
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup cooked rice
- Oil for frying
Instructions
- Heat oil in a pan and sauté garlic until fragrant.
- Add cabbage, carrots, and bean sprouts. Stir-fry for 2 minutes.
- Season with soy sauce and sesame oil. Let the mixture cool.
- Place a spoonful of filling on each spring roll wrapper and roll tightly.
- Fry the spring rolls in hot oil until golden brown.
- Serve with cooked rice.
Notes
- Keep spring roll wrappers covered to prevent drying.
- Drain fried spring rolls on paper towels to remove excess oil.
- Serve with dipping sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls with rice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring rolls, rice, vegetarian, crispy, Asian