Enjoy the crispiness and fresh flavors packed inside each bite of Vegetable Spring Rolls. This recipe brings together the vibrant taste of fresh vegetables and rich spices, wrapped in a golden, crunchy exterior. Perfect for a snack or a side dish, these spring rolls will be a hit at any table.
Vegetable Spring Rolls Recipe
Ingredients
- 10 Spring roll sheets
- 1 lb/450g cabbage
- 2 medium carrots
- 4 scallions/green onions
- 1/2 tbsp ginger (grated)
- 1/2 tbsp garlic (grated)
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/2 tsp black pepper powder
- 1/2 tsp Chinese 5 spice powder
- 4 cups oil (or as needed for deep frying)
- 1 tbsp all-purpose flour (for flour glue)
- 2 tbsp water (for flour glue)
Instructions
Prep the Vegetables:
- Thinly slice the cabbage, carrots, and the white parts of scallions/green onions.
- Cut the green tops into 2-inch pieces.
- Grate 1/2 tbsp ginger and 1/2 tbsp garlic.
Prepare the Filling:
- On medium heat, stir fry the white part of the scallions, grated ginger & garlic for 1 minute.
- Add the carrots and stir fry until they turn a bright orange.
- Add the cabbage and 1/2 tsp salt, continuing to stir fry until it softens. If it releases water, keep stir-frying until the filling is completely dry.
- Mix in 1 tsp sugar and 1 tbsp soy sauce, stir fry for 2 minutes.
- Add the black pepper, Chinese 5 spice powder, and green onion tops. Mix well, then switch off the flame and allow it to cool.
Make the Flour Glue:
- In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste.
Make the Rolls:
- Add some filling about 2 inches from the bottom corner (or top corner) of a wrapper.
- Gently fold over the filling and overlap the sides.
- Continue rolling until you are left with a triangular flap. Apply the flour glue over the edges and roll until it’s sealed.
Heat Oil for Deep Frying:
- Add at least 3 inches of oil in a wok/pan and heat it well.
- Test the oil’s readiness by sticking a wooden spoon or chopstick into the oil. If bubbles appear around the wood and float up, the oil is ready for deep frying.
Deep Fry the Rolls:
- Gently add 3-4 rolls into the hot oil and fry until golden all over.
- Remove and set them on a wire rack or paper towels until all the rolls are fried.
Notes
- Avoid adding the black pepper and Chinese 5-spice powder while the pan is extremely hot, as this might cause the spices to burn and taste bitter.
- Let the filling cool before stuffing it into the wrappers to prevent the wrappers from clumping.
- Be patient while rolling the spring rolls and ensure they are sealed from all sides to prevent them from opening while frying or soaking up excess oil.
- Freeze extra uncooked spring rolls directly in the freezer. You can fry them frozen when needed.
Enjoy your homemade, crispy, and delicious vegetable spring rolls with your favorite dipping sauce!
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