Introducing a tantalizing appetizer that will awaken your taste buds: Berry & Brine’s Spicy Pickled Carrot & Cabbage Spring Rolls. This vibrant dish highlights the tangy and spicy notes of Berry & Brine’s spicy dill pickled carrots, creating a flavorful harmony within a delicate spring roll wrapper. Paired with crisp shredded cabbage and a hint of fresh cilantro, each bite offers a crunch that's as satisfying as it is delicious. These spring rolls are an exemplary choice for those who crave a light yet bold snack. Perfect for gatherings or as a novel starter, they are a testament to the versatility of Berry & Brine’s preserves. Each roll is a blend of textures and flavors that promise not just to entertain your palate but to offer a fresh take on traditional spring rolls. Served with our creamy dill ranch sauce, Berry & Brine ensures that each mouthful is an unforgettable part of your culinary adventures.
Table of content
What is in the Spicy Pickled Carrot & Cabbage Spring Rolls?
Spring roll wrappers: Thin, translucent wrappers perfect for encasing the flavourful filling.
Berry & Brine spicy dill pickled carrots: Tangy and crunchy, pickled carrots add a burst of flavour to the spring rolls.
Shredded cabbage: Adds texture and freshness to the filling.
Brine from carrots: Provides acidity and flavour to the filling.
Cilantro: Adds a herby freshness to compliment the spicy crunch of the filling.
1-2 cups peanut oil: Used for frying the spring rolls to crispy perfection.
Dill Ranch Sauce:
Mayo: Provides creaminess to the sauce.
Sour cream: Adds tanginess and richness to the sauce.
Pickled carrot brine: Infuses the sauce with tangy flavour.
Onion powder: Adds depth of flavor to the sauce.
Dried dill weed: Provides a refreshing herbal note.
Salt and pepper: Season to taste.
Tools you will need to make a Spicy Pickled Carrot & Cabbage Spring Rolls
Spoon or whisk
Just so you know, if you buy something through our links, we might earn a little commission. Thanks for your support!
Related Provision House Products
You may also like
Watch how the Spicy Pickled Carrot & Cabbage Spring Rolls are made!
[RECIPE] Spicy Pickled Carrot & Cabbage Spring Rolls
Satisfy your cravings with our crunchy Spicy Pickled Carrot & Cabbage Spring Rolls, served with a tangy Dill Ranch Sauce for the perfect appetizer experience.
Ingredients
Spring Roll Recipe
- 4-6 spring roll wrappers
- 1 cup sliced spicy dill pickled carrots, cut into matchsticks
- 1 cup shredded cabbage
- ½ cup brine from carrots
- Handful or fresh chopped cilantro
- 1-2 cups peanut oil for frying
Dill Ranch Sauce Recipe
- 1 tbsp mayo
- 1 tbsp sour cream
- 2 tsp pickled carrot brine
- ½ tsp onion powder
- 1 tsp dried dill weed
- Salt and pepper to taste
Directions
In a medium bowl, mix together the pickled carrots, shredded cabbage, carrot brine, and cilantro. Let the mixture marinate for 5-10 minutes.
Place a spring roll wrapper on a clean surface.
Spoon some of the well-drained filling into the center of the wrapper.
Fold the sides of the wrapper over the filling, then roll it up tightly to form a spring roll.
Heat peanut oil in a cast iron skillet over medium-high heat until hot.
Carefully place the spring rolls in the hot oil and fry for 1-2 minutes on each side until golden brown and crispy.
Remove the spring rolls from the skillet and drain on paper towels.
In a small bowl or jar, mix together the mayo, sour cream, carrot brine, onion powder, dill weed, salt, and pepper to make the Dill Ranch Sauce.
Serve the crispy spring rolls over a bed of shredded cabbage, lettuce, and mint, and enjoy with the Dill Ranch Sauce for dipping.
Impress your guests with our Spicy Pickled Carrot & Cabbage Spring Rolls with Dill Ranch Sauce! With their crispy exterior and flavourful filling, these spring rolls are sure to be a hit at any gathering. Serve them as an appetizer or light snack and watch them disappear in no time!
Products used in the Spicy Pickled Carrot & Cabbage Spring Rolls
Can I make these spring rolls without frying?
Yes, you can make a non-fried version of these spring rolls for a lighter alternative. Instead of frying, use fresh, non-cooked spring roll wrappers available at most Asian grocery stores. Wrap the same filling in these translucent rice paper wrappers and serve them as fresh spring rolls. This variation is especially refreshing during warmer weather and retains more of the crisp texture and vibrant flavor of the vegetables.
What can I use instead of peanut oil for frying?
If you're allergic to peanuts or prefer another type of oil, you can use a variety of other oils with high smoke points for frying these spring rolls. Canola oil, vegetable oil, or sunflower oil are all excellent alternatives. They provide a neutral flavor and can handle the high temperatures required for frying without burning, ensuring your spring rolls turn out golden and crispy.
How do I prevent the spring rolls from becoming soggy?
To prevent soggy spring rolls, make sure the filling is well-drained before you start rolling to remove excess moisture. Additionally, ensure the oil is hot enough before frying—typically around 350°F (175°C). Frying at the right temperature helps to cook the spring rolls quickly and seals the exterior, keeping the inside moisture from seeping out and making the wrapper soggy. After frying, place the spring rolls on paper towels to drain any extra oil, which also helps keep them crispy.
