Description
An awesome treat for not only Vegetarians, but all in the family will love the Asian Chile sauce with these lovely crunchy Vegetarian Spring Rolls.
Ingredients
Units
Scale
Vegetable Spring Rolls
- 1 cup Cabbage (finely chopped)
- 1 cup Red Cabbage (finely chopped)
- 1/2 cup Carrots (grated)
- 2 Onions (sliced)
- 3–4 Zucchini (grated)
- 2–3 Tablespoons Sesame Oil
- 1/3 cup Low Sodium Soy Sauce
- Salt to taste
- Store-bought wrappers
Dipping Sauce
- 3 tbsp. Soy Sauce
- 1 tbsp. Sesame Oil
- 1 tbsp. Chili Sauce/Sambal
- 1 tbsp. Honey
- 1 tsp. Lemon Juice
Instructions
Spring Rolls
- Heat the oil in a wok/ large pan.
- Sauté the vegetable until slightly softened.
- Add in the soy sauce and sesame oil and cook for about 2 minutes then remove from the heat.
- Allow it to cool completely.
- Once cooled, fill into the spring roll wrappers.
- Fry till golden and serve with dipping sauce and enjoy!!
Dipping Sauce
- Mix all the ingredients in a separate bowl and keep them aside for when you enjoy the spring rolls.
- Dip each individual as you enjoy them.
Notes
Prepared, tried, and tested Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2
- Calories: 47
- Sugar: 3
- Sodium: 335
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
- Cholesterol: 0
Keywords: Spring Rolls
