Ingredients
Scale
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, and green)
- 1 cup cucumber, julienned
- 1 cup shredded purple cabbage
- 1 cup bean sprouts
- Fresh mint and cilantro leaves
- Dipping sauce (sweet chili or peanut sauce)
- Vegetable oil (for frying)
Instructions
- Wash and finely chop all the vegetables. In a large bowl, combine the shredded carrots, sliced bell peppers, cucumber, shredded purple cabbage, and bean sprouts.
- Dip a rice paper wrapper in warm water for about 10 seconds. Place it flat, add a handful of vegetable mixture and mint and cilantro leaves. Fold the sides and roll it tightly from bottom to top.
- Heat vegetable oil in a frying pan over medium heat. Once hot, fry the spring rolls for 2-3 minutes on each side until golden brown and crispy. Drain excess oil on a paper towel.
- Arrange on a serving platter with a delicious dipping sauce and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge and consume within 2 days for optimal crispiness.
- For a unique twist, use different vegetables like avocado or radishes.
- These rolls can be prepared ahead of time; just remember to fry them right before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 2 spring rolls
- Calories: 100 Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg