Nut-Free Mini Spring Rolls

Crispy, golden, and entirely nut-free, these Nut-Free Mini Spring Rolls are the ultimate crowd-pleasing appetizer or snack. Packed with vibrant, fresh veggies like julienned carrots, shredded cabbage, and crunchy bean sprouts, these bite-sized delights offer a wholesome burst of flavor in every bite. Perfectly seasoned with soy sauce, grated ginger, and a touch of sesame oil, the filling is wrapped in delicate rice paper and fried to a satisfying crunch. With just 30 minutes of prep time, these spring rolls are ideal for serving at parties, family gatherings, or as a quick treat. Pair them with your favorite dipping sauce, such as sweet chili or soy sauce, for an irresistible combination that's allergen-friendly and bursting with flavor. Whether you’re catering to dietary restrictions or simply craving crispy, savory goodness, this recipe is a must-try!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 20 pieces Rice paper wrappers (approx. 6-inch diameter)
• 1 large Carrot, julienne
• 1 cup Cabbage, shredded
• 1 medium Red bell pepper, julienne
• 1 cup Bean sprouts
• 2 tablespoons Soy sauce
• 1 teaspoon Ginger, grated
• 2 cloves Garlic, minced
• 2 stalks Green onions, chopped
• 1 teaspoon Sesame oil
• 1 cup Sunflower oil or other vegetable oil, for frying
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Prepare all vegetables by washing and cutting them as specified: julienne the carrot and red bell pepper, shred the cabbage, and rinse the bean sprouts.

Step 2

In a mixing bowl, combine the carrot, cabbage, red bell pepper, bean sprouts, soy sauce, grated ginger, minced garlic, green onions, sesame oil, salt, and pepper. Toss everything together until well combined.

Step 3

Fill a large shallow dish with warm water. Take one rice paper wrapper and immerse it in the warm water for about 10 seconds or until it becomes soft and pliable.

Step 4

Lay the softened rice paper on a clean, damp kitchen towel or a cutting board. Add about 1 tablespoon of the vegetable filling in the center of the rice paper.

Step 5

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly to form a roll. Repeat this process with the remaining wrappers and filling.

Step 6

In a large pan, heat the sunflower oil over medium heat. Once the oil is hot, carefully add the spring rolls, a few at a time, making sure not to overcrowd the pan.

Step 7

Fry the spring rolls, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.

Step 8

Using a slotted spoon, remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.

Step 9

Serve the mini spring rolls warm with your choice of dipping sauce, such as sweet chili sauce or soy sauce.

Nutrition Facts

Serving size	973.1 grams (973.1g)

Amount per serving	% Daily Value*
Calories	3097

Total Fat 253.70g	325%
Saturated Fat 26.50g	133%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 2635mg	115%
Total Carbohydrate 197.10g	72%
Dietary Fiber 13.50g	48%
Total Sugars 19.40g
Protein 20.40g	41%

Vitamin D 0IU	0%
Calcium 181mg	14%
Iron 6mg	31%
Potassium 1253mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 2.6%

Carbs: 25.0%