Crispy Veggie Spring Rolls
Pan-fried spring rolls stuffed with cabbage, carrot, and mushroom, served with a quick sweet-and-sour dipping sauce. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 186
- Protein
- 5g
Ingredients
- 8 wrappers spring roll wrappers
- 2 cups green cabbage, shredded
- 1 medium carrot, shredded
- 4 oz mushrooms, minced
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp granulated sugar
Instructions
- 1
Toss cabbage, carrot, and minced mushroom with 1 tbsp soy sauce in a bowl.
- 2
Mix remaining 2 tbsp soy sauce, rice vinegar, and sugar in a small bowl for dipping sauce.
- 3
Wet one spring roll wrapper with water, place 2 tbsp filling in the corner, fold bottom corner up, fold sides in, roll tightly, seal edge with water.
- 4
Repeat with remaining wrappers and filling until you have 8 rolls.
- 5
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
- 6
Pan-fry rolls in two batches, 2–3 minutes per side, until edges are golden and crispy.
- 7
Serve hot with dipping sauce on the side.
Tools you’ll need
- mixing bowl
- small bowl
- 12-inch skillet or larger
- cutting board
- knife
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