Crispy Cabbage, Carrot and Sprout Spring Rolls, Fried or Baked

As the weather warms up, the recipe offers a lighter dish for family meals or summer entertaining: spring rolls filled with cabbage, carrot and sprouts. The writer says they are colorful, flavorful, look good on the table, and are so popular that it is worth making a double batch because people always ask for more.

The recipe is kosher and vegetarian, takes 70 minutes total, and yields 10 to 11 spring rolls for about 5 servings. It uses 2 carrots, one quarter of a white cabbage, 1 white onion, 1 package of sprouts, 1 and a half teaspoons of salt, one quarter cup sweet chili sauce, 5 chopped garlic cloves, one third cup flour mixed with one quarter cup water, and 7 to 10 thawed spring roll wrappers, with sweet chili sauce for serving.

The filling is made by slicing the vegetables, lightly frying the onion, then adding the carrot, cabbage, sprouts, salt, chili sauce and garlic and cooking for 5 minutes. The mixture is then drained and cooled for about 10 minutes so excess liquid can escape. Each wrapper gets 2 tablespoons of filling, is folded and sealed with the flour-water paste, and then fried in shallow oil over high heat until golden.

The article also gives an oven option: spray the rolls with oil and bake at 190 degrees Celsius on turbo mode until browned. It notes that rice-paper wrappers can also be used if moistened and rolled before frying. The rolls are best eaten fresh, and it is recommended to fry them close to serving time. The recipe is credited to food blogger and recipe creator Liron Sapir.