Delicious Vegetable Spring Rolls: Quick, Easy, and Guilt-Free Snack
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 15
- Calories
- 200 kcal
Ingredients
- 15 sheetsspring roll sheets
- 2 tbspextra virgin olive oil
- 1/2 tbspgarlic (finely chopped)
- 1/2 cupspring onions (white part)
- 1 1/2 cupcabbage (shredded)
- 3/4 cupcarrot (julienne)
- 3/4 cupcapsicum (julienne)
- 1/2 cupgreen beans (finely chopped)
- to tastesalt
- to tastepepper
- 1 tspsoy sauce
- 1 tspchilli sauce (like Sriracha)
- —oil for deep frying
Instructions
- 1
Transfer the spring roll sheets from the freezer to the fridge/kitchen counter to let them naturally thaw.
- 2
To a non-stick pan, add 2 tbsp olive oil and let this heat over low flame.
- 3
Add onions and garlic and sauté for a few seconds on low flame until they are fragrant.
- 4
Add all of the vegetables and cook on medium flame for 2 minutes.
- 5
Now add salt, pepper, soy sauce and Sriracha. Mix well.
- 6
Turn the flame to low, cover the pan and let the vegetables cook for about 4-5 minutes.
- 7
Take off the lid and stir the vegetables. Let cook for an additional 4-5 minutes until fully reduced and lightly browned.
- 8
Turn off the flame and transfer this mixture to a plate lined with kitchen paper to get rid of excess oil.
- 9
Prepare the spring rolls and deep fry until golden brown.
- 10
Serve hot with dip or chutney or ketchup.