Difficulty Level: easy
Spring rolls may seem like classic party food, but they’re actually a great way to turn odds and ends you find in the fridge into something crisp and delicious.
For example, you can shred leftover cabbage, carrots, cucumber, lettuce, etc., and put any combination together in the fried paper wrapper. If you like the ingredients, they’ll work as a spring roll.
What’s great is that you can make a large batch of these, eat some while hot, and have the rest over the next few days as snacks.
Here’s something you may not know: you don’t have to fry them. You can opt to bake them. Frying gives you a classic crunchy texture. Baking doesn’t deliver that crunch, but it’s a great option if you’re cutting down on oils and fried foods.
The key no matter how you cook them is to keep the filling fairly dry. That way, the wrappers stay firm and won’t split.
If you’re looking to cook up some spring rolls, check out our recipe below.
Vegetable Spring Rolls Ingredients
- 8 rice paper wrappers
- 1 cup of shredded carrots
- 1 cup of thinly sliced cucumber
- 1 cup of bean sprouts
- 1 cup of shredded lettuce
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh basil leaves
- 1/2 cup of fresh cilantro leaves
- 1/4 cup of hoisin sauce
- 1 tablespoon of soy sauce
- 2 tablespoons of vegetable oil
Vegetable Spring Rolls Instructions
- Heat vegetable oil in a skillet over medium-high heat.
- Add cabbage, carrots, and mushrooms. Cook for 5 minutes, stirring often, until softened.
- Add green onions, garlic, and ginger. Cook for 1 minute.
- Stir in soy sauce and oyster sauce if you’re using it.
- Turn off heat and stir in sesame oil.
- Spread the filling on a plate to cool and let steam escape. This helps keep wrappers from getting soggy.
- Set up a rolling station; place a wrapper like a diamond.
- Spoon 2 tablespoons of filling near the bottom point, fold the bottom up, fold in the sides, then roll tightly.
- Brush the top edge with beaten egg to seal.
- If frying: Heat 1 inch of oil to 350°F. Fry in batches for 3 minutes, turning, until golden and crisp. Drain on a rack.
- If baking: Heat oven to 425°F. Place rolls on a greased baking sheet, spray tops lightly, and bake for 18 minutes. Turning halfway. Cook until crisp and browned.
- Stir the dipping sauce ingredients together once the spring rolls are cooked.
- Serve rolls hot with sauce on the side.