Description
These Mini Veggie Spring Rolls are a delightful and healthy appetizer featuring a colorful mix of shredded carrots, bell peppers, cabbage, green onions, garlic, and ginger wrapped in crispy spring roll wrappers. Perfect for frying or baking, they make an incredible snack or party treat paired with your favorite dipping sauces.
Ingredients
Scale
Vegetable Filling
- 1 cup shredded carrots
- 1 cup finely chopped bell peppers (any color)
- 1 cup shredded cabbage
- ½ cup chopped green onions
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
Spring Rolls
- 1 package spring roll wrappers
- Oil for frying (or vegetable oil spray for baking)
- Optional: dipping sauces (sweet chili sauce, soy sauce, or peanut sauce)
Instructions
- Prepare the Vegetable Filling: In a large bowl, combine shredded carrots, finely chopped bell peppers, shredded cabbage, chopped green onions, minced garlic, grated ginger, and soy sauce. Mix well until all ingredients are evenly coated to create a flavorful filling.
- Lay Out the Wrapper: Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you, forming a diamond shape to make rolling easier.
- Add the Filling: Spoon about 2-3 tablespoons of the prepared vegetable mixture onto the bottom third of the wrapper, ensuring enough space to fold and seal the roll.
- Roll the Spring Roll: Fold the bottom corner over the filling, then fold the side corners inward carefully. Continue rolling tightly upwards until you reach the top corner. Seal completely with a little water to secure the roll.
- Repeat Wrapping: Continue the wrapping process with the remaining wrappers and vegetable filling until all rolls are assembled.
- Heat the Cooking Medium: For frying, heat oil in a large skillet over medium heat until hot. For baking, preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- Cook the Spring Rolls: If frying, carefully place the spring rolls into the hot oil and fry for 2-3 minutes per side or until golden brown and crispy. If baking, place the rolls spaced evenly on the baking sheet, lightly spray with vegetable oil, and bake for 15-20 minutes until crisp and golden.
- Drain and Serve: Once cooked, remove the spring rolls and drain on paper towels if fried. Serve warm alongside optional dipping sauces such as sweet chili sauce, soy sauce, or peanut sauce for an extra burst of flavor.
Notes
- You can customize the vegetable filling by adding mushrooms, bean sprouts, or tofu for extra texture and protein.
- For a gluten-free option, ensure to use gluten-free soy sauce and wrappers.
- When baking, turning the rolls halfway through will promote even crispiness.
- Spring roll wrappers are delicate—handle with care to avoid tearing.
- Store any leftover uncooked filling in the refrigerator and use within two days for optimal freshness.
