Description
Crispy, golden, and bursting with savory vegetable flavors, these Fried Vegetable Spring Rolls are a perfect blend of crunchy textures and rich seasoning. Packed with mushrooms, cabbage, carrots, and red bell peppers, these rolls are seasoned with soy sauce, sesame oil, and a touch of sriracha for a satisfying snack or appetizer that everyone will love.
Ingredients
For the Spring Rolls:
- Spring roll wrappers: 18 (thawed if frozen)
- Portobello mushrooms: 3 large, sliced
- Green cabbage: ½ medium (about 11–12 oz), shredded
- Red bell pepper: 1 medium (8 oz), cut into matchsticks
- Carrots: 3 large (6 oz), cut into matchsticks
- Olive oil: 3 Tbsp
- Kosher salt: ½ tsp
- Soy sauce: 2 Tbsp
- Sriracha: 1 Tbsp (adjust to taste)
- Toasted sesame oil: 2 tsp
- Ground white pepper: ½ tsp
- Scallions: 3 medium, finely chopped
- Cornstarch: 1 Tbsp, mixed with 2 Tbsp water for sealing
- Neutral oil: 5–6 cups (for frying)
Optional Garnishes and Dipping Sauce:
- Sweet chili sauce for dipping
- Additional scallions or sesame seeds for garnish
Instructions
Prepare the Vegetables:
- Defrost the wrappers: If using frozen spring roll wrappers, thaw them in the refrigerator for about 3 hours.
- Chop the vegetables: Slice the mushrooms, shred the cabbage, and cut the carrots and bell peppers into matchsticks.
2. Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add mushrooms, cabbage, and kosher salt. Sauté for 5–6 minutes until the cabbage wilts.
- Add bell peppers and carrots. Cook for another 3–4 minutes until vegetables are tender.
- Stir in soy sauce, sriracha, sesame oil, and white pepper. Cook for 10 minutes or until there’s no excess moisture.
- Remove from heat and spread the filling on a baking sheet to cool for 30–45 minutes. Once cooled, toss with chopped scallions.
3. Assemble the Spring Rolls:
- Mix cornstarch with water to create a sealing paste.
- Place a wrapper on your work surface in a diamond shape. Add about ⅓ cup of filling across the center.
- Fold the bottom corner over the filling, fold the sides inward, and roll tightly. Seal the top edge with the cornstarch mixture. Repeat with all wrappers.
4. Fry the Spring Rolls:
- Heat oil in a deep pot to 370°F (190°C).
- Fry 3–4 rolls at a time for 2–3 minutes, turning occasionally, until golden brown and crispy.
- Remove and drain on a wire rack lined with paper towels.
5. Serve and Garnish:
- Serve warm with sweet chili sauce or your favorite dipping sauce. Garnish with scallions or sesame seeds for added flair.
Notes
- Baking Option: Brush rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Freezing Option: Freeze uncooked rolls on a baking sheet, then transfer to a freezer bag. Fry directly from frozen when ready.
- Customizable Filling: Add tofu, bean sprouts, or zucchini for variety.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Asian-Inspired