Here’s a Crispy Golden Vegetable Rolls recipe — perfect as a snack or appetizer. They’re packed with veggies and wrapped in a golden, crunchy shell. You can bake or deep-fry them, depending on your preference.
🥢 Crispy Golden Vegetable Rolls
🕒 Prep Time: 25 min | Cook Time: 15 min | Total Time: 40 min
🍽️ Serves: 10 rolls
🧄 Ingredients
For the filling:
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1 tbsp oil (vegetable or sesame)
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1 cup cabbage, finely shredded
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1/2 cup carrots, grated
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1/2 cup bell peppers (any color), finely sliced
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1/2 cup bean sprouts (optional)
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2 green onions, finely chopped
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1 tbsp soy sauce
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1 tsp rice vinegar or lemon juice
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1/2 tsp black pepper
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Salt to taste
For the rolls:
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10 spring roll wrappers (or egg roll wrappers)
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1 tbsp all-purpose flour + 2 tbsp water (for sealing)
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Oil for frying (or brushing if baking)
🔪 Instructions
1. Prepare the Filling
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Heat oil in a pan over medium-high heat.
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Add the vegetables: cabbage, carrots, bell peppers, and bean sprouts.
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Stir-fry for 3–4 minutes until slightly tender but still crisp.
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Add soy sauce, vinegar/lemon juice, pepper, and salt. Stir well.
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Turn off heat, mix in green onions, and let cool completely.
2. Assemble the Rolls
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Place a wrapper in a diamond shape (one corner facing you).
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Add 2 tbsp of the veggie filling near the bottom corner.
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Fold the bottom corner over the filling, then fold in the sides.
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Roll up tightly and seal the edge with flour-water paste.
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Repeat with remaining wrappers.
3. Cooking Options
Option A: Deep-Fry
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Heat oil (350°F/175°C) in a deep pan.
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Fry rolls in batches until golden and crispy (2–3 mins).
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Drain on paper towels.
Option B: Bake (Healthier)
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Preheat oven to 400°F (200°C).
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Place rolls on a greased baking tray. Brush lightly with oil.
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Bake for 15–20 minutes, flipping halfway, until golden and crisp.
🥣 Serving Suggestions
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Serve hot with sweet chili sauce, soy sauce, or spicy garlic dip.
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Great with a side of jasmine tea or cold lemonade.