Introduction:
These Crispy Vegetable Spring Rolls are a delightful snack or appetizer that’s bursting with flavor. Filled with a combination of fresh cabbage and carrots, these rolls are wrapped in rice paper and baked to perfection. Easy to prepare, they make a healthy, crunchy, and delicious addition to any meal.
Recipe:
Ingredients:
For the Filling:
- 2 cups shredded cabbage
- 1 cup shredded carrot
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp soy sauce
- 1 tsp sesame oil (optional)
For the Rolls:
- 10 rice paper wrappers
- 1 egg, beaten (for brushing)
Instructions:
- Prepare the Filling:
- In a bowl, combine shredded cabbage, carrots, salt, and black pepper.
- Add soy sauce and sesame oil (if using) and toss until well combined.
- Assemble the Spring Rolls:
- Soak one rice paper wrapper in warm water for about 10 seconds until soft.
- Place the wrapper on a flat surface. Add a small amount of filling near the edge of the wrapper.
- Fold the sides inward, then roll tightly to seal. Repeat with remaining wrappers and filling.
- Bake the Spring Rolls:
- Preheat your oven to 375°F (190°C).
- Place the rolls on a baking sheet lined with parchment paper.
- Brush the rolls with beaten egg for a golden, crispy finish.
- Bake for 20-25 minutes, flipping halfway through, until crisp and lightly browned.
- Serve:
- Let the spring rolls cool slightly before serving. Pair with sweet chili sauce, soy sauce, or your favorite dipping sauce.
These spring rolls are perfect as a snack, party appetizer, or light meal. For an extra crispy version, you can fry them instead of baking!
