Spring Rolls Recipe (Veg Spring Roll)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (61)

Spring Rolls Recipe (Veg Spring Roll)

NUTRITION · PER SERVING45M COOK
CAL 5%·PRO 3%
CARBS 11G42% OF CAL
1G FIBER1G SUGAR10G OTHER
FAT 6G53% OF CAL
0G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy vegetable spring rolls filled with cabbage, carrots, and bean sprouts. These Indo-Chinese appetizers are served hot with a dipping sauce for snacking or party entertaining.

starterchinesedairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 24
  • 2 tablespoon oil (- any neutral oil or sesame oil (not toasted sesame oil))
  • 2.25 to 2.5 cups shredded cabbage (- 150 grams)
  • ½ cup shredded carrots (- 80 grams)
  • ⅓ cup thinly sliced capsicum ((green bell pepper), small to medium-sized)
  • ¼ cup finely chopped french beans (- 7 to 8 french beans)
  • ⅓ cup chopped spring onion whites ((scallion whites) - 2 to 3 small to medium-sized scallions)
  • ½ teaspoon crushed black pepper (or black pepper powder or add as per taste)
  • 1 tablespoon soy sauce (- naturally fermented)
  • 1 teaspoon finely chopped celery (- optional)
  • 1 cup cooked noodles (or about 75 grams uncooked noodles - optional)
  • 3 tablespoon bean sprouts (- optional)
  • 2 to 3 tablespoons chopped spring onion greens ((scallion greens))
  • salt (as required)
  • oil (as required, for deep frying)
  • 6 tablespoon all purpose flour (or cornstarch)
  • 4 to 5 tablespoon water (or add as required to make a thick paste)
  • 24 to 30 spring roll wrappers (or as required)
PREP
15M
SODIUM
187MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.