Cabbage spring rolls are a delightful twist on traditional spring rolls, featuring a delicious filling made with fresh vegetables and eggs. These rolls are perfect as an appetizer, snack, or even a light meal. They are crispy on the outside, tender and flavorful on the inside, and paired with a spicy chili-mayo dipping sauce that adds just the right kick. This recipe is easy to follow and uses common ingredients, making it a great option for both beginners and experienced cooks. Plus, it’s versatile—you can add your favorite veggies or even some protein like tofu or chicken. These cabbage spring rolls are not only tasty but also nutritious, providing a good dose of vegetables in a fun and tasty package. Let’s dive into the recipe and create these delicious rolls!
Full Recipe:
Ingredients
For the Spring Rolls:
- 100g cabbage, washed and chopped
- 1/2 onion, diced
- 25g green onion, sliced into small pieces
- 20g red chili, cut into small pieces
- 70g carrot, chopped or grated
- 3 eggs
- 1 tbsp cooking oil
- 1/6 tsp black pepper
- 1/4 tsp salt
- Rice paper
For the Dipping Sauce:
- 2 tbsp mayonnaise
- 1 tbsp chili sauce
Directions
Prepare the Vegetables:
- Wash and chop the cabbage.
- Dice the onion.
- Slice the green onion into small pieces.
- Cut the red chili into small pieces.
- Chop or grate the carrot.
Prepare the Eggs:
- Crack 3 eggs into a bowl and stir until well beaten.
Cook the Ingredients:
- Add 1 tbsp of cooking oil to a pan and heat over medium-high heat.
- Add the diced onion and stir-fry until fragrant and soft.
- Pour in the beaten eggs and stir-fry until thick.
- Add the cabbage and stir well.
- Add the carrots and stir-fry together.
- Add the chopped red chili and mix well.
- Season with black pepper and salt. Stir to combine all ingredients.
- Add the sliced green onions and mix well.
- Transfer the stir-fried ingredients to a large bowl and let cool.
Prepare the Filling:
- Add one egg to the cooled mixture to help it bind together.
Assemble the Spring Rolls:
- Spread rice paper on a flat surface and moisten with water to soften.
- Scoop the cabbage filling mixture onto the rice paper and roll it up. Repeat until all filling is used.
Fry the Spring Rolls:
- Heat a pan over medium heat and add oil.
- When the oil is hot, add the cabbage rolls and fry over low heat until all sides are golden brown, about 8 minutes.
- Occasionally use chopsticks to turn the rolls to ensure even cooking.
Prepare the Dipping Sauce:
- In a small bowl, stir together 2 tbsp mayonnaise and 1 tbsp chili sauce.
How to Prepare
- Vegetable Prep: Start by washing and chopping the cabbage. Dice the onion, slice the green onion, cut the red chili, and chop or grate the carrot.
- Eggs and Cooking: Beat 3 eggs in a bowl. In a pan, heat 1 tbsp of cooking oil over medium-high heat. Add diced onion and stir-fry until soft and fragrant. Pour in the beaten eggs and stir-fry until thick. Add cabbage, carrot, and red chili, stirring well. Season with black pepper and salt. Stir in the green onions and transfer the mixture to a bowl to cool.
- Filling and Assembly: Add one egg to the cooled mixture to bind it together. Moisten rice paper on a flat surface, scoop the filling onto the rice paper, and roll it up. Repeat with the remaining filling.
- Frying: Heat oil in a pan over medium heat. Fry the rolls on low heat until all sides are golden brown, turning occasionally.
Dipping Sauce: Mix mayonnaise and chili sauce in a small bowl.
Preparation Time
- Vegetable and Egg Prep: 15 minutes
- Cooking: 15 minutes
- Assembly: 10 minutes
- Frying: 8 minutes
Total Time: Approximately 48 minutes
Servings
This recipe makes about 10-12 spring rolls, depending on the size.
FAQs
Q1: Can I use other vegetables in the filling?
A1: Yes, feel free to add vegetables like bell peppers, mushrooms, or zucchini. Just ensure they are chopped or grated finely.
Q2: Can I bake the spring rolls instead of frying?
A2: Yes, you can bake them in a preheated oven at 200°C (390°F) for about 20-25 minutes or until golden brown, turning halfway through.
Q3: How do I store leftover spring rolls?
A3: Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer for a crispy texture.
Q4: Can I make these spring rolls ahead of time?
A4: Yes, you can prepare the filling and assemble the rolls ahead of time. Store them in the refrigerator and fry or bake when ready to serve.
Q5: What can I use instead of rice paper?
A5: You can use wonton wrappers or even lettuce leaves for a lighter, gluten-free option.
Conclusion
These cabbage spring rolls are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or light meal. The combination of fresh vegetables, eggs, and a spicy chili-mayo dipping sauce creates a delightful flavor experience. They are easy to make and can be customized with your favorite vegetables or proteins. Whether you’re serving them at a party or enjoying them as a quick meal, these spring rolls are sure to be a hit. The crispy exterior and flavorful filling make them a satisfying choice, and the dipping sauce adds an extra layer of taste. Give this recipe a try and enjoy the delicious flavors of homemade cabbage spring rolls!