Description

Ingredients

• 🥬 100 g cabbage, shredded (1 cup) Original: 🥬 100 g cabbage, shredded (1 cup)
• 🥕 80 g carrots, julienned (¾ cup) Original: 🥕 80 g carrots, julienned (¾ cup)
• 🧅 50 g green onions, finely chopped (⅓ cup) Original: 🧅 50 g green onions, finely chopped (⅓ cup)
• 🍄 60 g shiitake mushrooms, finely chopped (½ cup) Original: 🍄 60 g shiitake mushrooms, finely chopped (½ cup)
• 🧄 2 garlic cloves, minced Original: 🧄 2 garlic cloves, minced
• 🫚 5 g fresh ginger, grated (1 tsp) Original: 🫚 5 g fresh ginger, grated (1 tsp)
• 🫙 15 ml soy sauce (1 tbsp) glutensoy Original: 🫙 15 ml soy sauce (1 tbsp)
• 🍚 5 ml rice vinegar (1 tsp) Original: 🍚 5 ml rice vinegar (1 tsp)
• 🧂 Salt and white pepper to taste Original: 🧂 Salt and white pepper to taste
• 🫒 15 ml vegetable oil (1 tbsp) Original: 🫒 15 ml vegetable oil (1 tbsp)
• 🥟 12 spring roll wrappers Original: 🥟 12 spring roll wrappers
• 🌽 8 g cornstarch + 30 ml water for slurry (1 tbsp + 2 tbsp) Original: 🌽 8 g cornstarch + 30 ml water for slurry (1 tbsp + 2 tbsp)
• 🛢️ Neutral oil for deep frying

Preparation

• Sauté the filling: Heat 15 ml vegetable oil in a pan over medium heat. Add garlic and ginger. Stir in cabbage, carrots, mushrooms, and green onions. Cook for 3–4 minutes.
• Season: Add soy sauce, vinegar, salt, and pepper. Toss to combine. Let the mixture cool fully.
• Wrap the rolls: Place 1 heaping tablespoon of filling onto each wrapper. Roll tightly and seal the edge with cornstarch slurry.
• Fry: Heat oil to 180°C (350°F). Fry spring rolls in batches for 2–3 minutes, or until golden and crisp. Drain on paper towels.

Total Time

Nutritional Value

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