These Vegetarian Spring Rolls are so crispy, addictive and tasty you will not be able to stop at one! (Trust me! I almost ate half the batch). These are a perfect idea for an appetizer or a savoury snack for a gathering.
For this Recipe
You will need 50 spring roll wrappers, cabbage, carrot, mung bean clear vermicelli noodles, eggs, soy sauce, garlic and black pepper. I chose purple cabbage for that beautiful colour.
Did you know?
- is low in calories yet a good source of fiber and vitamins A, C, K, and B6. It also contains small amounts of other vitamins and minerals.
- a great source of beneficial plant compounds and offers one of the highest amounts of health-promoting antioxidants per unit cost.
- may help fight inflammation and reduce accompanying symptoms, such as pain, swelling, and discomfort.
- a rich source of anthocyanins, which are beneficial plant compounds that may reduce your risk of heart disease.
- is rich in vitamins C and K1, both of which are essential for building and maintaining strong, healthy bones. Purple cabbage also contains smaller amounts of bone-benefitting nutrients, such as calcium, manganese, and zinc.
- contains beneficial compounds, such as sulforaphane and anthocyanins, which may help protect your body against certain types of cancers. However, more research is needed to investigate these effects.
- may help boost your gut health by reducing inflammation, preventing gut lesions, and treating ulcers. However, more research is needed to investigate these effects.
- is a simple and tasty addition to many dishes. It can be eaten raw, cooked, or fermented, which adds to its versatility. “
Purple cabbage is:
So try adding more purple cabbage to your diet like in my Vegetarian Spring Rolls!
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Vegetarian Spring Rolls
- Food Processor
- 50 spring roll wrappers, keep them moist
- 2 cups small purple cabbage
- 2 carrots, peeled
- 150 grams mung bean clear vermicelli noodles, soaked in hot water
- 2 eggs
- 4 fresh shiitake mushrooms
- 1/2 cup black fungus mushroom
- 1 tbsp garlic, minced
- 1/4 tsp black pepper
- 2 tbsp soy sauce
- 2 cups avocado oil for frying
Spring Roll Wrapper Glue
- 1/4 cup flour
- 1/4 cup water
- Soak your noodles in hot water (not boiling) for a maximum of 2 minutes. Rinse with cold water and strain. Finely snip them with scissors so it's easier to wrap them in the spring roll.
- In your food processor, finely chop cabbage, carrots, shiitake mushrooms and black fungus. Pour into a large mixing bowl along with noodles. Add eggs, black pepper, soy sauce, and garlic. Mix until well combined.
- In a small bowl mix together your flour and water for the "glue"
- Place your wrapper on a flat surface in a diamond shape where the south point is facing you. Brush the top point with some glue. Then add 1.5 tbsp of mixture into the middle of the wrapper. Roll and tuck in the sides until you've sealed the spring roll. Set aside.
- Add avocado oil into a medium size pot. Set heat to medium high heat. Bring to medium level. Carefully add about 7-8 spring rolls and fry for 4 minutes until golden brown. Keep turning them every now and then.
- Place on a paper towel to dry off excess oil.