Cabbage Spring Rolls with Chili-Mayo Dipping Sauce

These crispy and flavorful cabbage spring rolls are perfect as an appetizer or a light snack. The savory vegetable filling, seasoned with soy sauce and sesame oil, pairs wonderfully with the spicy chili-mayo dipping sauce. Simple, quick, and sure to be a hit!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

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
    • Spring roll wrappers (8-10 pieces)
    • Vegetable oil (for frying)
  • For the Chili-Mayo Dipping Sauce:
    • 1/2 cup mayonnaise
    • 1 tablespoon chili sauce (e.g., Sriracha)
    • 1 teaspoon lime juice

Directions

  • Prepare the Filling:
    • Heat sesame oil in a pan over medium heat. Add the onion and garlic, and sauté until fragrant.
    • Add shredded cabbage and grated carrot. Stir-fry for 3-4 minutes until softened.
    • Stir in soy sauce, salt, and black pepper. Cook for another 1-2 minutes. Remove from heat and let the mixture cool.
  • Assemble the Spring Rolls:
    • Lay a spring roll wrapper on a flat surface. Place 1-2 tablespoons of the filling in the center.
    • Fold the bottom edge over the filling, then fold the sides inwards. Roll tightly, sealing the edge with a dab of water. Repeat for all wrappers.
  • Cook the Spring Rolls:
    • Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
    • Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel.
  • Prepare the Chili-Mayo Sauce:
    • In a small bowl, mix mayonnaise, chili sauce, and lime juice until smooth. Adjust spice level to taste.
  • Serve:
    • Serve the spring rolls warm with chili-mayo dipping sauce on the side.

Serving Suggestions

  • Garnish with chopped green onions or sesame seeds for extra flavor.
  • Pair with a side of fresh salad or rice for a complete meal.

Cooking Tips

  • Ensure the filling is cooled before wrapping to prevent the wrappers from tearing.
  • Use a non-stick pan or parchment paper while assembling the rolls to avoid sticking.
  • If baking instead of frying, brush the rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway.

Nutritional Benefits

  • Cabbage: Low in calories and rich in vitamin C and fiber.
  • Carrots: High in beta-carotene, supporting healthy vision.
  • Garlic: Contains antioxidants and supports immune health.

Dietary Information

  • Vegetarian: Yes.
  • Vegan: Substitute mayo with vegan mayo.
  • Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.

Nutritional Facts (Per Spring Roll with Sauce):

  • Calories: 120
  • Protein: 3g
  • Fat: 6g
  • Carbohydrates: 13g
  • Fiber: 2g

Storage

  • Store uncooked spring rolls in an airtight container in the refrigerator for up to 2 days.
  • Freeze uncooked rolls for up to 1 month. Cook directly from frozen, adding a few extra minutes to frying time.
  • Store leftover dipping sauce in the refrigerator for up to 5 days.

Why You’ll Love This Recipe

  • Quick to make and packed with flavor.
  • Perfectly crispy on the outside and bursting with savory goodness inside.
  • Easily customizable with your favorite vegetables or proteins.
  • The spicy, tangy dipping sauce adds a burst of flavor to every bite.

Conclusion
These cabbage spring rolls with chili-mayo dipping sauce are an irresistible appetizer or snack that everyone will enjoy. Simple to prepare and packed with nutrients, they are ideal for any occasion. Try them today and let your taste buds celebrate!

Frequently Asked Questions

  • Can I bake these instead of frying? Yes, brush them with oil and bake at 400°F (200°C) for 15-20 minutes.
  • What can I use instead of spring roll wrappers? Rice paper or filo pastry can be substituted.
  • Can I add protein? Yes, cooked shrimp, chicken, or tofu can be added to the filling.
  • How do I store leftovers? Refrigerate cooked rolls for up to 2 days and reheat in an oven or air fryer.
  • Can I make these vegan? Use vegan mayo and ensure the wrappers are egg-free.
  • What if I don’t have sesame oil? Use olive or vegetable oil instead, though sesame oil adds a unique flavor.
  • How can I make them spicier? Add chopped chili or chili flakes to the filling.
  • Can I freeze them? Yes, freeze uncooked rolls and fry directly from frozen when ready to eat.
  • What other sauces go well with this? Try sweet chili sauce, soy sauce, or peanut sauce as alternatives.
  • How do I prevent the rolls from breaking? Avoid overfilling and ensure the wrapper edges are sealed properly.