Vegetable Spring rolls are the 1st appetizers I usually order at any Chinese or Thai Restaurant I visit. They are my favorite and I enjoy trying them at different places. Today I decided to make them at home and enjoy them with the family. So let’s cook together and have some fun! 🙂
This recipe make 30 spring rolls.
Ingredients
- 1 Pack Spring rolls sheets (30 sheets)
- 6 large Mushrooms (sliced)
- 4 Carrots (shredded)
- 3 cups of Cabbage (chopped)
- 4 Green Onions (chopped)
- 1 tbsp of fresh Ginger (grated)
- 2 tbsp Soy Sauce
- Salt
- Pepper
- Sweet Chili sauce for dipping
Making the Spring Rolls
I started by preparing my vegetables, did all the slicing and chopping needed.
In a skillet, I sauteed my cabbage and carrots on medium heat until they became soft and then added my green onions, grated ginger, and mushrooms. I combined them all together and mixed in the soy sauce, salt, and pepper. I turned off the heat and strained the mixture.
I took every triangle sheet and put at its bottom around 2 teaspoons of my vegetable mixture. I then rolled the sheet all the way to the top to get my spring rolls ready. I placed them on a baking sheet, brushed them with some oil and baked them in a preheated oven at 400 degrees Fahrenheit or 205 degrees Celsius until they are slightly browned. I made sure to turn them halfway through baking.
We enjoyed these crispy and crunchy spring rolls with some sweet chili sauce and it was an amazing combination and taste.
Enjoy! 🙂
