4 Serves
86 Mins
8 g
43 g
15 g
Finely shred the cabbage and carrots, and mince the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
136 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
1240 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Heat vegetable oil in a large frying pan over medium heat. Add the onion and garlic, sautéing until fragrant.
Add the shredded cabbage and carrots to the frying pan. Cook until softened, then season with salt and black pepper.
Place a portion of the vegetable filling onto each spring roll wrapper, fold the edges, and roll tightly to seal.
Heat fresh vegetable oil in the frying pan and fry the spring rolls until they are golden brown and crispy on all sides. Remove with tongs and drain on paper towels.
Carrots
Cabbage
Vegetable Oil
Salt
Black Pepper
Spring Roll Wrappers
Vitamin A
457 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
98 µg / 400 µgCalcium
136 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
80 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19
g6
g14
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g