Description
Crunchy, golden-brown veggie spring rolls filled with a savory mix of shredded cabbage, carrots, vermicelli noodles (or glass noodles), and seasonings—perfect as a crispy appetizer or snack.
Ingredients
- 150 g rice vermicelli noodles
- 2 Tbsp cooking oil
- 6 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrot
- 1 cup bean sprouts (optional)
- 2 Tbsp soy sauce
- 1 tsp rice vinegar (optional)
- ¼ tsp black pepper
- 40 spring roll wrappers
- Oil for frying (if frying)
- Sweet chili sauce, for serving
Instructions
- Cook vermicelli noodles as package directs; drain and set aside (optionally break into smaller pieces).
- Heat oil in wok over medium heat; sauté cabbage and carrots until just softened (retain some crunch), add bean sprouts if using, sauté another minute.
- Toss veggies with noodles, soy sauce, rice vinegar, and pepper; taste and adjust seasoning. Cool completely.
- Place a wrapper in diamond orientation, add ~2 Tbsp filling near the bottom corner, fold bottom over filling, then fold in sides and roll up tightly, sealing the top edge with a dab of water.
- To fry: heat 1–2 inches oil to medium-high; fry spring rolls, turning occasionally, until golden (~2–3 min); drain on paper towel.
- Serve hot with sweet chili sauce.
Notes
- You can bake or air-fry instead of deep-frying for a lighter version.
- Prep ahead: freeze assembled rolls uncooked and cook when desired.
- Customize fillings—add mushrooms, peppers, green onions, or shrimp/chicken as you like.
- Ensure filling is cooled before wrapping to prevent soggy wrappers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer / Snack
- Method: Fried (alternative: bake or air‑fry)
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 spring roll
- Calories: ≈73 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: 0 mg
