| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 9g | 2g | 42g |
| sugars | fibre | protein | salt |
| 8g | 4g | 6g | 1.36g |
I’m utterly thrilled to share with you all one of my favorite recipes – the Vegetable Fern Spring Rolls. With each crunch of these delightful rolls hailing from the heartlands of Southeast Asia, you’ll get an explosion of flavors, which I attribute to the unique blending of Tex-Mex elements harmonizing with Southeast Asian vibrancy. The taste takes me back to the diverse culinary experiences that mark my upbringing in Texas. If these flaky, flavorful savory spring rolls don’t bring a fiesta to your mouth, then truly, nothing else will.
A Twist to Tradition With Health in Mind
The charm of this recipe lies in its seamless incorporation of nutritious elements without losing the authentic Spring Roll essence. By using the vegetable fern as the primary stuffing, we not only get a rich leafy texture but also a great dose of vitamins A, C, and E. Besides boosting your immune system, these vitamins play a significant role in preventing inflammatory diseases and promoting healthier skin. The addition of carrots, bell peppers, and cabbage not only enhance the taste and texture but also infuse a cocktail of beneficial nutrients that are good for heart and eye health.
Fusion of Flavor Profiles for Vibrant Taste and Pleasure
Let’s break down the taste profile of these mouth-watering Vegetable Fern Spring Rolls. The notes of ginger, garlic, and soy sauce beautifully meld with the lightness of the vegetables, balanced impeccably by the nutty hint of sesame oil. Dipped in sweet chili sauce, these spring rolls serve as a perfect appetizer or side dish.
If you’re a fan of spring rolls or Lumpia, or if you’re a devotee to Tex-Mex cuisine like Chimichangas, you’ll surely find this fusion dish a must-try. I would recommend pairing this dish with a bowl of fresh Chicken and Rice Soup or a crisp Quinoa Salad for a thoughtfully balanced and satisfying meal.
So, there you have it – the Vegetable Fern Spring Rolls, a dish that speaks of a beautiful marriage between the diversity of Tex-Mex flavor profiles and the fresh vibrancy of Southeast Asian cuisine. I sincerely hope this recipe brings as much joy to your dinner table as it does to mine. Enjoy cooking, and happy eating!
What You’ll Need
- 12 spring roll wrappers
- 3 cups of vegetable fern, chopped
- 1 cup of grated carrots
- 1 cup of shredded cabbage
- 1/2 cup of thinly sliced bell peppers
- 2 green onions, thinly sliced
- 2 cloves of garlic, minced
- 1 inch of ginger, grated
- 2 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 cup of sweet chili sauce for dipping
- Salt and pepper to taste
- Vegetable oil for deep frying
Method
Step One
Start by preparing all of your vegetables: chop the vegetable fern, grate the carrots, shred the cabbage, slice the bell peppers and green onions, mince the garlic, and grate the ginger. Set everything aside.
Step Two
In a large pan, heat the tablespoon of vegetable oil over medium heat. Once hot, add the garlic and ginger, stirring occasionally to prevent burning. Sauté until they are fragrant, about 1-2 minutes.
Step Three
Add the vegetable fern, shredded cabbage, grated carrots, thinly sliced bell peppers, and thinly sliced green onions to the pan. Stir to combine the vegetables with the garlic and ginger. Sauté the vegetable mixture until they are tender, about 10-15 minutes. During this time, season the vegetables with soy sauce, sesame oil, salt, and pepper to taste.
Step Four
Prepare your spring roll wrappers according to the package instructions. Divide your vegetable mixture evenly among the twelve spring roll wrappers, placing the filling at the bottom third of each wrapper. Roll up the wrappers, following the package instructions, making sure to seal the edges well.
Step Five
Heat a good amount of vegetable oil in a deep pan or a deep fryer to 350 degrees Fahrenheit. Once the oil is hot, add the spring rolls, a few at a time, making sure not to crowd the pan or fryer. Fry the spring rolls until they are golden brown and crispy, about 3-5 minutes per side. Remove the spring rolls from the oil and drain them on a plate lined with paper towels.
Step Six
Serve your Vegetable fern spring rolls hot, with sweet chili sauce for dipping. Enjoy!
