Ingredients
- 1 Baby carrots minced
- 1/3 cup Napa cabbage minced (or any kind of cabbage you have)
- 1/4 tsp Rice wine vinegar
- 1/2 tsp Reduced-sodium soy sauce
- 6 Wonton wrappers
- 1 cups Vegetable oil or more if needed for frying
- 2 tbsp Sweet chili sauce or more if desired
Instructions
- Mix together the carrot, cabbage, rice wine vinegar, and soy.
- Lay out the wrapper with one corner pointing toward you. Using your finger or a pastry brush lightly moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Place about 1 teaspoon of the cabbage filling across the middle of the wrapper from left to right. Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight. Do your best to seal the wonton. Set aside. Repeat this process for the remaining spring rolls.
- Heat the vegetable oil in a saucepan over medium heat to 325°F. Gently seal any areas of the spring rolls where they may be opened before frying.
- Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Serve with sweet chili sauce.
Nutrition
Calories: 82kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 253mg | Potassium: 104mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1429IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
Mini Spring Rolls
Ingredients
- 1 Baby carrots minced
- 1/3 cup Napa cabbage minced (or any kind of cabbage you have)
- 1/4 tsp Rice wine vinegar
- 1/2 tsp Reduced-sodium soy sauce
- 6 Wonton wrappers
- 1 cups Vegetable oil or more if needed for frying
- 2 tbsp Sweet chili sauce or more if desired
Instructions
- Mix together the carrot, cabbage, rice wine vinegar, and soy.
- Lay out the wrapper with one corner pointing toward you. Using your finger or a pastry brush lightly moisten the edges of the wrapper with water (this will help create a seal when it is rolled up). Place about 1 teaspoon of the cabbage filling across the middle of the wrapper from left to right. Fold the point facing you over to the opposite point and pull back to compress the ingredients tight. Gently fold the sides in and roll up tight. Do your best to seal the wonton. Set aside. Repeat this process for the remaining spring rolls.
- Heat the vegetable oil in a saucepan over medium heat to 325°F. Gently seal any areas of the spring rolls where they may be opened before frying.
- Carefully place egg rolls in the oil (in batches if needed) and cook, until deep golden brown all around. Transfer to paper towels to drain.
- Serve with sweet chili sauce.
Nutrition
Calories: 82kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 253mgPotassium: 104mgFiber: 1gSugar: 9gVitamin A: 1429IUVitamin C: 8mgCalcium: 31mgIron: 1mg
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