Crispy Veggie Spring Rolls
Pan-fried spring rolls stuffed with cabbage, carrot, and mushroom, served with a quick sweet-and-sour dipping sauce. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 186
- Protein
- 5g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss cabbage, carrot, and minced mushroom with 1 tbsp soy sauce in a bowl.
Step 2
Mix remaining 2 tbsp soy sauce, rice vinegar, and sugar in a small bowl for dipping sauce.
Step 3
Wet one spring roll wrapper with water, place 2 tbsp filling in the corner, fold bottom corner up, fold sides in, roll tightly, seal edge with water.
Step 4
Repeat with remaining wrappers and filling until you have 8 rolls.
Step 5
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~1 minute.
Step 6
Pan-fry rolls in two batches, 2–3 minutes per side, until edges are golden and crispy.
Step 7
Serve hot with dipping sauce on the side.
Tools you’ll need
- mixing bowl
- small bowl
- 12-inch skillet or larger
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
