Vegetable Spring Rolls
Crispy, golden spring rolls filled with a savory vegetable mixture. Perfect as an appetizer or snack.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 5g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Peel and julienne the 2 cups jicama and 1 carrot; finely chop the 1 onion and 2 garlic cloves.
Step 2
Heat 1 tbsp vegetable oil in a skillet over medium heat. Add onion and garlic, cook until soft, about 3 minutes.
Step 3
Add jicama and carrot, stir-fry for 5 minutes until slightly tender. Stir in 2 tbsp soy sauce, cook 1 minute. Let cool.
Step 4
Place a wrapper with a corner facing you. Add 2 tbsp filling near the corner, fold over, tuck sides, roll tightly. Seal edge with water.
Step 5
Heat remaining oil in a deep pan to 350°F. Fry rolls in batches, turning, until golden and crisp, about 4 minutes. Drain on paper towels.
Tools you’ll need
- skillet
- deep pan
- paper towels
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.
