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Vietnamese Spring Rolls

Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 162kcal

Ingredients

  • 2 Rice paper sheets
  • 1/4 cup Purple cabbage minced (or use any cabbage you may have)
  • 1 cup Baby spinach chopped
  • 2 tbsp Carrots shredded
  • 2 tbsp Scallions
  • 1 cup Grapeseed oil
  • 2 tbsp Sweet chili sauce
US Customary - Metric

Instructions

  • Quickly rinse rice paper with cool water then place it onto a cutting board. Evenly distribute the cabbage, spinach, carrot, and scallion across the middle of the wrapper. Start to roll the wrapper tightly, once halfway, fold in the ends and continue rolling up tightly to seal.
  • Heat the oil in a small saute pan or saucepan to between 325 to 350 degrees. Fry the spring rolls until crispy.
  • Serve with sweet chili sauce on the side.

Nutrition

Calories: 162kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 283mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg