Vegetable Spring Rolls Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried spring rolls filled with cabbage, carrots, peppers, and bean sprouts in a savory garlic-soy mixture. Served with sweet chili sauce for dipping, a classic appetizer with satisfying crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tbsp sunflower oil ((or other neutral frying oil))
- 1 tbsp sesame oil
- 2 carrots (peeled and sliced into matchsticks)
- 140 g (5 oz) green or white cabbage (thinly sliced)
- ½ red bell pepper (deseeded and thinly sliced)
- 140 g (5 oz) fresh beansprouts
- 2 cloves garlic (peeled and minced)
- 4 tbsp light soy sauce
- 2 tbsp hoisin sauce
- ¼ tsp white pepper
- 2 tsp cornflour (mixed with 2 tbps of cold water to make a slurry, (cornstarch in USA))
- oil for deep frying
- 10 spring roll pastry wrappers
- sweet chilli sauce
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 436mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 15mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 436MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.