Recipe for Vegetable Spring Rolls

Recipe for Vegetable Spring Rolls

Ingredients:

• For the Filling:
  • 1 cup shredded cabbage
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/4 cup finely chopped green onions
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper, to taste
• For the Wraps:
  • 12-15 spring roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
• For Frying:
  • Vegetable oil, for deep frying

Instructions:

1. Prepare the Filling:
   • In a large mixing bowl, combine the shredded cabbage, grated carrot, grated zucchini, and chopped green onions.
   • Add soy sauce, sesame oil, salt, and pepper to the vegetables. Mix well to ensure all the vegetables are evenly coated with the seasoning.
2. Wrap the Spring Rolls:
   • Lay a spring roll wrapper flat on a clean, dry surface. Place about 2 tablespoons of the vegetable mixture onto the wrapper.
   • Fold in the sides of the wrapper and roll tightly, sealing the edge with a little beaten egg to keep the wrapper closed.
3. Fry the Spring Rolls:
   • Heat the vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C).
   • Carefully place the spring rolls in the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
   • Remove the spring rolls with a slotted spoon and drain on paper towels to remove excess oil.
4. Serve:
   • Serve hot with your choice of dipping sauce, such as sweet chili sauce or a soy sauce-based dip.

These vegetable spring rolls make a perfect appetizer or snack, featuring a crispy exterior and a flavorful, juicy interior that’s both satisfying and delicious. Enjoy making them for a party or a family meal as a delightful treat!