Chinese-inspired Vegetable Spring Rolls

Ingredients

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 cup (150g) shredded cabbage 1 cup (150g) shredded cabbage
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 cup (100g) bean sprouts 1 cup (100g) bean sprouts
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional) 1 tablespoon oyster sauce (optional)
• 1 tablespoon cornstarch mixed with 2 tablespoons water 1 tablespoon cornstarch mixed with 2 tablespoons water
• 12 spring roll wrappers 12 spring roll wrappers
• Oil for frying Oil for frying
• Dipping sauce of your choice (e.g., sweet chili sauce, soy sauce with lime) Dipping sauce of your choice (e.g., sweet chili sauce, soy sauce with lime)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 27g, 3g
• Protein: 4g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the cabbage, carrot, bell pepper, and bean sprouts to the skillet and stir-fry for 2-3 minutes until the vegetables are slightly tender.
3. 3.
   Add the minced garlic and grated ginger to the skillet and cook for an additional minute.
4. 4.
   In a small bowl, mix together the soy sauce and oyster sauce (if using). Pour the sauce mixture over the vegetables and stir well to combine.
5. 5.
   Add the cornstarch-water mixture to the skillet and cook for another minute until the sauce thickens. Remove from heat and let the filling cool.
6. 6.
   Take one spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the vegetable filling onto the wrapper, spreading it in a horizontal line across the center.
7. 7.
   Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly towards the top edge, sealing the roll with a dab of water.
8. 8.
   Repeat the process with the remaining wrappers and filling.
9. 9.
   Heat oil in a deep pan or wok for frying. Once the oil is hot, carefully add the spring rolls in batches and fry until golden brown and crispy, about 3-4 minutes per batch.
10. 10.
    Remove the spring rolls from the oil and drain on a paper towel-lined plate.
11. 11.
    Serve the Chinese-inspired Vegetable Spring Rolls hot with your choice of dipping sauce.

Treat your ingredients with care...

• Bean sprouts — Make sure to rinse the bean sprouts thoroughly before using to remove any dirt or impurities.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth while assembling the rolls to prevent them from drying out.

Tips & Tricks

• To make the spring rolls extra crispy, you can double-wrap them by using two spring roll wrappers for each roll.
• Experiment with different vegetables such as mushrooms, bamboo shoots, or water chestnuts for added variety.
• If you prefer a spicier kick, add a dash of chili sauce or sriracha to the vegetable filling.
• For a healthier alternative, you can bake the spring rolls in the oven instead of deep-frying them. Brush them with a little oil and bake at 200°C (400°F) until golden brown.

Serving advice

Serve the Chinese-inspired Vegetable Spring Rolls as an appetizer or light meal. They pair well with a variety of dipping sauces such as sweet chili sauce, soy sauce with lime, or even a peanut sauce. Garnish with fresh cilantro leaves or sesame seeds for an extra touch of flavor and presentation.

Presentation advice

Arrange the crispy spring rolls on a platter or individual plates, standing them upright to showcase their golden exterior. Serve with the dipping sauce of your choice on the side. For an elegant presentation, you can garnish the platter with fresh herbs or edible flowers.