Vegetable Spring Rolls
Crispy fried rolls packed with crunchy vegetables. A bit of effort to roll, but deeply satisfying and freezer-friendly.
by Culicious Kitchen
Ingredients
- 12 spring roll wrappers
- 2 carrots
- 200 g cabbage
- 100 g bean sprouts
- 3 green onions
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- vegetable oil
Method
- 1
Make the filling: heat the sesame oil and a little vegetable oil in a wok over high heat. Stir-fry the garlic for 20 seconds, then add the carrots, cabbage, bean sprouts, and green onions.
- 2
Stir-fry for 2-3 minutes until just wilted but still crunchy, adding the soy sauce. Tip onto a tray and let cool completely — hot filling makes wrappers soggy and tear.
- 3
Set up to roll: place a wrapper as a diamond in front of you. Spoon 2 tablespoons of cooled filling in a line across the lower third.
- 4
Fold the bottom corner up over the filling, fold in the two side corners (like an envelope), then roll up tightly toward the top corner. Brush the final corner with the cornstarch slurry to seal.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.