These crispy Cabbage Spring Rolls are filled with a delicious mixture of cabbage and other fresh vegetables, making them a perfect snack, appetizer, or side dish. Pair them with a creamy and spicy chili-mayo dipping sauce for an irresistible combination of textures and flavors.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
For the Spring Rolls:
- 2 cups (200g) green cabbage, finely shredded
- 1 medium carrot, grated
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 10-12 spring roll wrappers
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing)
- Vegetable oil for frying
For the Chili-Mayo Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon chili sauce (sriracha or your preferred brand)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
Directions:
Prepare the Filling:
- Heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and garlic and sauté until fragrant.
- Add the shredded cabbage and grated carrot. Stir-fry for 5-6 minutes until softened.
- Stir in soy sauce, sesame oil, salt, and black pepper. Cook for another 2 minutes, then remove from heat and let the filling cool completely.
Assemble the Spring Rolls:
- Lay a spring roll wrapper on a flat surface with one corner facing you.
- Place 2 tablespoons of the cooled filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use the cornstarch mixture to seal the edge. Repeat with the remaining wrappers and filling.
Fry the Spring Rolls:
- Heat vegetable oil in a deep pan or skillet to 350°F (175°C).
- Fry the spring rolls in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Drain on a plate lined with paper towels.
Make the Chili-Mayo Sauce:
- In a small bowl, mix mayonnaise, chili sauce, lemon juice, and garlic powder until smooth.
Serve:
- Serve the crispy spring rolls hot with the chili-mayo dipping sauce on the side.
Serving Suggestions:
- Pair with a light side salad for a complete appetizer plate.
- Serve alongside fried rice or noodles for a more substantial meal.
- Garnish with sesame seeds and chopped scallions for extra flavor.
- Add a side of sweet chili sauce or soy sauce for additional dipping options.
- Pair with iced tea or lemonade for a refreshing accompaniment.
Cooking Tips:
- Ensure the filling is completely cooled before assembling the rolls to prevent sogginess.
- Roll the wrappers tightly to avoid them bursting during frying.
- If you prefer baking, brush the rolls with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Use a thermometer to maintain the oil temperature for evenly cooked rolls.
Nutritional Benefits:
- Cabbage and carrots are rich in fiber and vitamins.
- The dipping sauce can be made lighter with low-fat mayonnaise.
- A delicious way to incorporate vegetables into your diet.
Dietary Information:
- Contains gluten (from wrappers and soy sauce)
- Can be made vegan by using vegan wrappers and mayo substitutes
Nutritional Facts (Per Spring Roll, based on 10 rolls):
- Calories: ~110
- Protein: 2g
- Carbohydrates: 10g
- Fat: 7g
- Fiber: 1g
Storage:
- Store uncooked spring rolls in the refrigerator for up to 2 days, covered with a damp cloth to prevent drying out.
- Cooked rolls can be refrigerated for up to 3 days and reheated in the oven or air fryer.
- Freeze uncooked spring rolls for up to 1 month. Fry directly from frozen (increase cooking time slightly).
Why You’ll Love This Recipe:
- Crispy on the outside, savory and satisfying on the inside.
- Versatile and perfect for any occasion.
- Easy to prepare and customize with your favorite vegetables.
- A fun and interactive dish for family and friends to enjoy together.
Conclusion:
Cabbage Spring Rolls with Chili-Mayo Dipping Sauce are a crispy, flavorful treat that’s perfect for any meal or gathering. With their rich, savory filling and creamy, spicy dipping sauce, these spring rolls are sure to become a favorite. Try them today for a delicious and satisfying snack!
Frequently Asked Questions (FAQs):
- Can I bake these instead of frying?
Yes, bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. - Can I use other vegetables in the filling?
Absolutely! Try adding mushrooms, bell peppers, or bean sprouts. - Can I make these ahead of time?
Yes, assemble and refrigerate them for up to 2 days before frying or baking. - What wrappers work best for spring rolls?
Store-bought spring roll wrappers are convenient, but rice paper wrappers can be used for a gluten-free option. - Can I freeze the spring rolls?
Yes, freeze them uncooked on a baking sheet, then transfer to a freezer bag. - What’s the best oil for frying?
Vegetable oil or peanut oil works well for frying spring rolls. - How do I prevent the rolls from bursting during frying?
Ensure they are tightly rolled and the oil temperature is consistent. - Can I make the dipping sauce less spicy?
Use less chili sauce or substitute it with ketchup for a milder flavor. - What can I serve these rolls with?
Pair with fried rice, noodles, or soup for a complete meal. - How can I make the rolls crispier?
Fry in hot oil at 350°F (175°C) and drain on paper towels to remove excess oil.