Crispy Cabbage Spring Rolls with Chili-Mayo Dipping Sauce

These crispy Cabbage Spring Rolls are a delightful combination of tender vegetables and eggs wrapped in rice paper, fried to golden perfection. Paired with a creamy chili-mayo dipping sauce, they make a fantastic appetizer, snack, or even a light meal. With a balance of flavors and a satisfying crunch, these spring rolls are sure to be a hit!

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Ingredients

  • 100 g cabbage, washed and chopped
  • 1/2 onion, diced
  • 25 g green onion, sliced
  • 20 g red chili, cut into small pieces
  • 70 g carrot, chopped or grated
  • 3 eggs (plus 1 additional egg for binding)
  • 1 tbsp cooking oil (for stir-frying)
  • 1/6 tsp black pepper
  • 1/4 tsp salt
  • Rice paper (as needed for rolling)
  • 2 tbsp mayonnaise
  • 1 tbsp chili sauce
  • Cooking oil (for frying)

Directions

Prepare the Vegetables

  • Wash and chop the cabbage, dice the onion, slice the green onion, and chop or grate the carrot.
  • Cut the red chili into small pieces.

Prepare the Eggs

  • Crack 3 eggs into a bowl and beat until well combined.

Cook the Ingredients

  1. Heat 1 tbsp cooking oil in a pan over medium-high heat.
  2. Add the diced onion and stir-fry until fragrant and softened.
  3. Pour in the beaten eggs and stir gently until thickened.
  4. Add the chopped cabbage and stir well.
  5. Stir in the grated carrots and red chili, cooking until vegetables are tender.
  6. Season with black pepper and salt, stirring to combine all the ingredients.
  7. Add the sliced green onions and mix thoroughly.
  8. Transfer the stir-fried mixture to a large bowl and let it cool completely.

Prepare the Filling

  • Once the mixture is cooled, crack the additional egg into the bowl and mix to help bind the filling.

Assemble the Spring Rolls

  1. Lay a piece of rice paper on a flat surface and moisten it with water until pliable.
  2. Place a scoop of the cabbage filling onto the center of the rice paper.
  3. Fold in the sides and roll tightly to form a spring roll.
  4. Repeat the process until all the filling is used.

Fry the Spring Rolls

  1. Heat a generous amount of cooking oil in a pan over medium heat.
  2. Add the spring rolls and fry over low heat, turning occasionally to ensure even browning.
  3. Cook for about 8 minutes, or until all sides are golden and crispy.

Prepare the Dipping Sauce

  • In a small bowl, mix 2 tbsp mayonnaise with 1 tbsp chili sauce until smooth.

Serve

  • Arrange the fried spring rolls on a plate and serve with the chili-mayo dipping sauce. Enjoy these crispy, flavorful rolls as a sweet and savory treat!

Serving Suggestions

  • Serve alongside a fresh salad for a light meal.
  • Pair with a bowl of steaming soup for a hearty appetizer.
  • Garnish with fresh herbs like cilantro or basil for added flavor.
  • Sprinkle sesame seeds over the rolls before serving for a nutty touch.
  • Offer additional dipping sauces, such as soy sauce or sweet chili sauce, for variety.

Cooking Tips

  • Ensure the rice paper is not overly wet, as it can tear during rolling.
  • Use low heat when frying to cook the filling evenly without burning the exterior.
  • Place fried rolls on a paper towel to drain excess oil for a crispier texture.
  • Customize the filling by adding mushrooms, tofu, or shrimp for variety.
  • For a healthier option, bake the rolls at 200°C (400°F) for 15-20 minutes, flipping halfway through.

Nutritional Benefits

  • Rich in Fiber: Cabbage and carrots provide dietary fiber for digestion.
  • High in Protein: Eggs add a protein boost, making these rolls satisfying.
  • Low in Fat: Frying in a moderate amount of oil keeps the fat content balanced.
  • Loaded with Vitamins: Red chili and carrots offer vitamins A and C for immune health.

Dietary Information

  • Vegetarian-Friendly: Contains no meat products.
  • Customizable: Can be made vegan by using egg substitutes or skipping the egg.

Nutritional Facts (Per Serving)

  • Calories: 220
  • Protein: 8 g
  • Fat: 12 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Sodium: 250 mg

Storage

  • Refrigerator: Store uncooked rolls in an airtight container with a damp cloth to prevent drying. Use within 2 days.
  • Freezer: Freeze assembled rolls before frying. Thaw and fry directly for best results.
  • Reheating: Reheat in a skillet or oven to restore crispiness.

Why You’ll Love This Recipe

  • Crunchy and Flavorful: Each bite offers a delightful crunch and a burst of savory flavors.
  • Versatile: Perfect as a snack, appetizer, or light meal.
  • Easy to Customize: Add or swap ingredients to suit your preferences.
  • Kid-Friendly: A fun and healthy way to get kids to enjoy vegetables.

Conclusion
These Crispy Cabbage Spring Rolls are a delightful combination of textures and flavors, perfect for any occasion. The creamy chili-mayo dipping sauce complements the savory filling, making each bite irresistible. Whether you’re serving them as an appetizer or a snack, these rolls are sure to impress. Try them today for a crowd-pleasing dish that’s as fun to make as it is to eat!

Frequently Asked Questions

  1. Can I bake the spring rolls instead of frying?
    • Yes, bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.
  2. What can I use instead of rice paper?
    • Use wonton wrappers or spring roll pastry as alternatives.
  3. Can I make these rolls ahead of time?
    • Yes, assemble and refrigerate the rolls for up to 2 days before frying.
  4. How do I keep the rolls crispy?
    • Serve immediately after frying or reheat in a hot oven to restore crispiness.
  5. Can I make the filling spicier?
    • Add extra chili or a dash of hot sauce to the filling for more heat.
  6. Can I freeze the rolls?
    • Yes, freeze uncooked rolls and fry them directly from frozen.
  7. What other vegetables can I add?
    • Mushrooms, bean sprouts, or finely chopped bell peppers are great additions.
  8. How do I prevent the rolls from sticking together while frying?
    • Fry in small batches and ensure enough oil is in the pan to prevent sticking.
  9. Can I use low-fat mayonnaise for the dipping sauce?
    • Yes, low-fat mayo works perfectly for a lighter sauce.
  10. What is the best oil for frying?
    • Use a neutral oil like canola or sunflower oil for best results.