Ingredients
Scale
- 10–12 rice paper wrappers
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced bell peppers
- 1 cup bean sprouts
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- Oil for frying (if making fried spring rolls)
- Dipping sauce of your choice (peanut sauce, sweet chili, or soy-based)
Instructions
- Prepare the vegetables by washing and slicing them into thin strips. Toss with garlic, soy sauce, hoisin sauce, and sesame oil.
- Soak rice paper wrappers in warm water for 10-15 seconds until pliable, then place on a damp towel.
- Assemble spring rolls by placing vegetables and herbs on the wrapper, folding sides inward, and rolling tightly.
- Fry in hot oil until crispy (optional) or serve fresh with dipping sauce.
Notes
- Don’t over-soak rice paper wrappers—they should be pliable but not too soft.
- Use fresh, crisp vegetables for the best texture.
- Roll tightly to prevent filling from falling out.
- If frying, ensure oil is hot enough (around 350°F) to avoid soggy rolls.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying or No-Cook
- Cuisine: Asian
- Diet: Vegetarian, Vegan (if using vegan sauces)
Nutrition
- Serving Size: 1 spring roll
- Calories: 80 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg