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    You are in: Home / Low-cholesterol / Cabbage Spring Rolls Recipe
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    Cabbage Spring Rolls

    Cabbage Spring Rolls. Photo by Lizz Clements

    1/1 Photo of Cabbage Spring Rolls

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Lizz Clements's Note:

    A vegetarian recipe for spring rolls that will satisfy any craving for Chinese! While this recipe requires some advanced preparation, it does make a number of servings which can then be frozen and prepared at a later date.

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    Ingredients:

    Serves: 20

    Yield:

    rolls

    Units: US | Metric

    Directions:

    1. 1
      Heat the 1 T of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
    2. 2
      The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!) but if you can't find any and don't worry about consuming eggs, egg roll wrappers will work as well.
    3. 3
      Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper's midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
    4. 4
      If your dough doesn't stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
    5. 5
      Deep fry three rolls at a time in a "Fry Daddy" deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
    6. 6
      Serve and enjoy!
    7. 7
      NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.

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    Ratings & Reviews:

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    Nutritional Facts for Cabbage Spring Rolls

    Serving Size: 1 (63 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 47.2
     
    Calories from Fat 8
    17%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.7 mg
    0%
    Sodium 81.8 mg
    3%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.0 g
    8%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    stir-fry sauce

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