Crispy Spring Rolls

Name: Crispy Spring Rolls
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil, plus extra to fry; 12 oz broccoli slaw mix (such as a mixture of shredded broccoli, carrot and cabbage); 1/2 cup diced red pepper; 1/4 cup chopped scallion; 2 tsp grated ginger; 2 tsp minced garlic; 3 tbsp teriyaki sauce; 1 package spring roll wrappers; 1/2 cup duck sauce; None None fresh cilantro leaves and red pepper flakes, for garnish

Be the first to rate this recipe

Ingredients

2 tbsp vegetable oil, plus extra to fry
12 oz broccoli slaw mix (such as a mixture of shredded broccoli, carrot and cabbage) ⓘ
1/2 cup diced red pepper ⓘ
1/4 cup chopped scallion ⓘ
2 tsp grated ginger ⓘ
2 tsp minced garlic ⓘ
3 tbsp teriyaki sauce
1 package spring roll wrappers ⓘ
1/2 cup duck sauce ⓘ
None None fresh cilantro leaves and red pepper flakes, for garnish ⓘ

Instructions

In a large frying pan, heat oil over medium heat. Saute broccoli slaw mix, red pepper and scallion for 3 mins. Add ginger and garlic. Cook for 30 seconds. Add teriyaki sauce and toss to combine. Transfer to large bowl to cool.
Lay out spring roll wrappers on a clean work surface. Brush edges with water then fill with broccoli mixture. Roll up into a spring roll shape, pressing edges together to seal.
Fill a large saucepan with vegetable oil to a depth of 1 inch. Heat to 350°F. Fry spring rolls for 1-2 mins, or until golden brown. Serve with duck sauce.

Nutrition & Diet Analysis (per serving)

377 kcal 19% DV

Protein Fat Carbs

Macronutrients

Protein 9.9g 20% DV

Total Fat 18.8g 24% DV

Carbs 47.1g 17% DV

Fiber 5.2g 19% DV

Sugar 15.5g 31% DV

Electrolytes

Sodium 1701.8mg 74% DV

Potassium 1352.5mg 29% DV

Cholesterol 13.5mg 5% DV

Vitamins & Minerals

Vitamin A 335mcg 37% DV

Vitamin C 178.6mg 100% DV

Vitamin D 0.1mcg

Calcium 367mg 28% DV

Iron 12.5mg 69% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).