Crispy Vegetable Rolls

Ingredients

• 250 g Spring roll wrappers (250 g package, thaw if frozen)
• 250 g White cabbage (cut into small dice)
• 150 g Carrots (grated)
• 1 piece Red onion (thinly sliced)
• 2 tablespoons All‑purpose flour (for the glue)
• 3 tablespoons Soy sauce (tamari or light soy)
• 1 teaspoon Fresh ginger (grated)
• 2 cloves Garlic (grated)
• 1 pinch Pepper (to taste)
• 1 tablespoon Tomato paste
• few leaves Fresh coriander (chopped)
• 2 tablespoons Water (warm, for the glue)
• 500 ml Frying oil (neutral oil (sunflower, peanut))
• to taste Salt

Instructions

1. Prepare the glue

   Mix 2 tablespoons of warm water with 2 tablespoons of all‑purpose flour in a small bowl until a smooth paste forms.

   Time: PT3M

2. Prepare the vegetables

   Dice the white cabbage, grate the carrots, thinly slice the red onion, grate the ginger and garlic.

   Time: PT10M

3. Heat the oil

   Pour the frying oil into the pan and heat over medium heat until very hot (about 180 °C).

   Time: PT2M

4. Sauté the onion

   Add the red onion to the hot pan and lightly brown, about 3 minutes.

   Time: PT3M

5. Add garlic, ginger and tomato paste

   Stir in the grated garlic, grated ginger and tomato paste, cook 2 minutes while stirring.

   Time: PT2M

6. Add cabbage and carrots

   Add the white cabbage and grated carrots, mix well so the vegetables absorb the aromatics.

   Time: PT5M

7. Season and cook

   Add a pinch of pepper, 3 tablespoons soy sauce, salt to taste, then cook 7 minutes, stirring occasionally.

   Time: PT7M

8. Fold in coriander

   Remove the pan from heat and fold in the chopped fresh coriander leaves.

   Time: PT1M

9. Assemble the rolls

   Take a spring roll wrapper, place a tablespoon of filling near a corner, fold the bottom edge, roll tightly, fold the side edges inward and finish the roll. Brush the final edge with the prepared glue and seal.

   Time: PT5M

10. Fry the rolls

    Drop the rolls into the hot oil (180 °C) and fry until golden and crispy, about 5 minutes, turning halfway through.

    Time: PT5M

    Temperature: 180°C

11. Drain and serve

    Remove the rolls with a slotted spoon, place on paper towels to drain excess oil, then serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Spring roll wrappers: rice paper, lettuce leaves
• Instead of White cabbage: red cabbage, napa cabbage
• Instead of Carrots: grated zucchini
• Instead of Red onion: white onion
• Instead of All‑purpose flour: rice flour
• Instead of Soy sauce: tamari
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Tomato paste: tomato purée
• Instead of Fresh coriander: flat‑leaf parsley
• Instead of Frying oil: canola oil

Equipment Needed

• Bowl
• Deep pan or wok
• Wooden spatula
• Chef's knife
• Cutting board
• Fine grater
• Kitchen tongs
• Paper towels

Critical Steps — Do Not Skip

• Prepare the glue (step 1) to seal the rolls.
• Assemble the rolls correctly (step 9) so they do not open during frying.
• Fry at the correct temperature (180 °C) to achieve a golden crust without absorbing too much oil (step 10).

Chef Tips from the Video

• Add a small handful of pre‑soaked rice vermicelli to the filling for extra texture.
• Lightly sprinkle the rolls with toasted sesame seeds right after frying.
• Serve with a sauce made of soy sauce, rice vinegar, sugar and chili for a sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Store cooked rolls in an airtight container for up to 2 days.

Freezer: Unfried rolls can be frozen on a tray then transferred to a freezer bag, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours, otherwise they become soggy.

Make-Ahead Tips

• Prepare the filling a day ahead and keep it refrigerated; it lasts 24 h.
• Assemble the rolls without frying, place them on a baking sheet lined with parchment paper and freeze before cooking.