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
- Heat 1 tbsp cooking oil in a pan over medium-high heat.
- Add the diced onion and stir-fry until fragrant and softened.
- Pour in the beaten eggs and stir gently until thickened.
- Add the chopped cabbage and stir well.
- Stir in the grated carrots and red chili, cooking until vegetables are tender.
- Season with black pepper and salt, stirring to combine all the ingredients.
- Add the sliced green onions and mix thoroughly.
- 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
- Lay a piece of rice paper on a flat surface and moisten it with water until pliable.
- Place a scoop of the cabbage filling onto the center of the rice paper.
- Fold in the sides and roll tightly to form a spring roll.
- Repeat the process until all the filling is used.
Fry the Spring Rolls
- Heat a generous amount of cooking oil in a pan over medium heat.
- Add the spring rolls and fry over low heat, turning occasionally to ensure even browning.
- 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
- Can I bake the spring rolls instead of frying?
- Yes, bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.
- What can I use instead of rice paper?
- Use wonton wrappers or spring roll pastry as alternatives.
- Can I make these rolls ahead of time?
- Yes, assemble and refrigerate the rolls for up to 2 days before frying.
- How do I keep the rolls crispy?
- Serve immediately after frying or reheat in a hot oven to restore crispiness.
- Can I make the filling spicier?
- Add extra chili or a dash of hot sauce to the filling for more heat.
- Can I freeze the rolls?
- Yes, freeze uncooked rolls and fry them directly from frozen.
- What other vegetables can I add?
- Mushrooms, bean sprouts, or finely chopped bell peppers are great additions.
- 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.
- Can I use low-fat mayonnaise for the dipping sauce?
- Yes, low-fat mayo works perfectly for a lighter sauce.
- What is the best oil for frying?
- Use a neutral oil like canola or sunflower oil for best results.