Crispy Veggie Spring Rolls

Why Make This Recipe

Vegetable spring rolls are a delicious and crispy snack that everyone loves. They are perfect for gatherings, game days, or as an appetizer before a meal. Making your own spring rolls allows you to customize the filling with your favorite vegetables, making them healthy and satisfying. They are also fun to prepare and can be made in large batches, so you can share with friends and family.

How to Make Vegetable Spring Rolls

Ingredients:

• 3 cups cabbage (shredded)
• 1 medium carrot (about ½ cup shredded)
• ¼ cup bell pepper (or capsicum, julienned)
• 2 sprigs spring onions (white & green separated)
• 1 to 2 teaspoons oil
• 1 to 2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• ¼ to ½ teaspoon black pepper powder
• Salt (if needed)
• 1 cup cooked noodles (or half noodle cake, optional)
• 6 spring roll wrappers (frozen)
• 1 cup oil (for deep frying or 1 tbsp oil for baking)

Directions:

1. Preparation: Start by shredding the cabbage, carrots, and bell peppers. Chop the white part of the spring onions and keep the green part for later.

2. Cooking the Filling: In a large pan, heat 1 to 2 teaspoons of oil over medium heat. Add the chopped white part of the spring onions and sauté for a minute. Then, add the shredded cabbage, carrots, and bell pepper. Stir for about 5-6 minutes until the vegetables are slightly tender.

3. Flavoring: Add soy sauce, rice vinegar, black pepper powder, and salt (if necessary) to the vegetable mixture. Mix well and cook for another 2 minutes. If you’re using noodles, add them now and toss everything together. Remove from heat.

4. How to Make Spring Rolls: Take one spring roll wrapper and place 2 to 3 tablespoons of the filling at one end. Fold in the sides and roll tightly. Seal the edge with a bit of water. Repeat this process for all wrappers and filling.

5. Baking Veg Spring Rolls (optional): Preheat the oven to 400°F (200°C). Place the spring rolls on a baking sheet and brush them lightly with oil. Bake for about 15-20 minutes or until crispy and golden brown, flipping halfway through.

6. Deep Frying: Heat oil in a deep pan over medium heat. Fry the spring rolls until they are golden and crispy, about 3-5 minutes per side. Drain on paper towels.

How to Serve Vegetable Spring Rolls

Serve your vegetable spring rolls hot with a side of dipping sauce, such as sweet chili sauce or soy sauce. They make a great appetizer or snack and can be served alongside a fresh salad for a complete meal.

How to Store Vegetable Spring Rolls

If you have leftover spring rolls, let them cool completely before storing. Keep them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven to restore their crispiness. If you want to freeze them, store uncooked spring rolls in a single layer in a freezer bag and freeze them for up to a month.

Tips to Make Vegetable Spring Rolls

• Ensure the vegetables are chopped evenly for uniform cooking.
• Don’t overfill the spring rolls, as they might burst while frying or baking.
• If you prefer a crispy texture, frying is recommended over baking.
• Experiment with different vegetables or add proteins like tofu or shrimp for variety.

Variation

You can change the filling to include other vegetables such as mushrooms, bean sprouts, or zucchini. Adding herbs like cilantro or mint can also enhance the flavor.

FAQs

1. Can I use homemade wrappers instead of frozen ones?
Yes, you can use homemade wrappers if you prefer, but it requires a bit more skill and time.

2. Can I make spring rolls ahead of time?
Yes, you can prepare them in advance and store them in the fridge or freezer. Just cook them just before serving.

3. Are these spring rolls gluten-free?
To make them gluten-free, use gluten-free soy sauce and make sure the wrappers do not contain wheat.

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