Here’s a recipe for vegetarian Korean spring rolls:
Ingredients:
For the filling:
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup thinly sliced mushrooms
- 1 cup bean sprouts
- 1/2 cup thinly sliced green onions
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon finely chopped green onion
- 1/2 teaspoon red pepper flakes (optional)
Other:
- 12-16 spring roll wrappers
- Water for sealing
Instructions:
- In a large skillet or wok, heat vegetable oil over medium-high heat. Add garlic and cook for about 30 seconds until fragrant.
- Add shredded cabbage, carrots, mushrooms, and bean sprouts to the skillet. Cook for 5-7 minutes until the vegetables are softened but still slightly crunchy.
- Add soy sauce, sesame oil, and green onions to the skillet. Stir well to combine and cook for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
- In a small bowl, mix together all the ingredients for the dipping sauce. Set aside.
- To assemble the spring rolls, place a spring roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the vegetable filling onto the bottom third of the wrapper.
- Fold the bottom of the wrapper over the filling, then fold the sides towards the centre, and roll tightly to enclose the filling completely.
- Moisten the top edge of the wrapper with water to seal the roll. Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer to 350°F (180°C). Carefully add the spring rolls in batches and fry for 2-3 minutes until golden brown and crispy.
- Remove the spring rolls with a slotted spoon and drain on paper towels.
- Serve the Korean spring rolls hot with the dipping sauce on the side.
Enjoy your delicious vegetarian Korean spring rolls as an appetizer or snack!