Mushroom & Cabbage Spring Rolls are a tasty and healthy vegetarian snack, combining the earthy flavor of mushrooms with the crunch of fresh cabbage. These rolls are crispy on the outside and juicy on the inside, making them perfect for tea-time snacks, parties, or light appetizers. The umami taste of mushrooms enhances the overall flavor, giving a delicious Indo-Chinese twist.
Step 1: Prepare the Filling
Heat 1 tablespoon oil in a pan. Add finely chopped garlic and sauté for a few seconds. Add finely chopped mushrooms and cook on high flame until the moisture evaporates. Then add shredded cabbage and stir-fry for 2–3 minutes.
Step 2: Season the Filling
Add soy sauce, black pepper, salt, and a little vinegar or chili sauce (optional). Mix well and cook until the vegetables are slightly tender but still crunchy. Turn off the heat and let it cool completely.
Step 3: Prepare the Wrappers
Take a spring roll sheet and place it on a clean flat surface. Add 1–2 tablespoons of filling in the center.
Step 4: Roll the Spring Rolls
Fold the bottom edge over the filling, fold both sides inward, and roll tightly. Seal the edge using a flour and water paste.
Step 5: Frying
Heat oil in a deep pan. Fry the rolls on medium flame until golden brown and crispy. Remove and place on tissue paper to absorb excess oil.
Step 6: Serve
Serve hot with sweet chili sauce, soy dip, or green chutney.
1 cup mushrooms (finely chopped)
1 tablespoon soy sauce
1 cup cabbage (shredded)
1/2 teaspoon black pepper
1 tablespoon oil
Salt to taste
1 teaspoon garlic (chopped)
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