Crispy Vegetable Spring Rolls Recipe

Ingredients

• For the Filling:
• 1 tbsp sesame oil or any cooking oil
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 cup thinly sliced cabbage
• 1/2 cup julienned carrots
• 1/2 cup julienned bell peppers (any color)
• 1/4 cup thinly sliced spring onion whites
• 1/4 cup bean sprouts (optional)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1/4 tsp black pepper powder
• Salt to taste (use sparingly due to soy sauce)
• Spring roll wrappers (approx. 15-20 sheets)
• For Sealing:
• 2 tbsp all-purpose flour mixed with 2 tbsp water (slurry)
• Oil for deep frying

Instructions

1. 1

   Step 1: Prepare the Vegetable Filling. Heat sesame oil in a large wok or pan over high heat. Add minced garlic and ginger, sauté for 30 seconds until fragrant. Add sliced cabbage, julienned carrots, bell peppers, and spring onion whites. Stir-fry for 3-4 minutes until the vegetables are tender-crisp. Do not overcook; they should retain some crunch.

2. 2

   Step 2: Season the Filling. Add soy sauce, rice vinegar, sugar, black pepper powder, and bean sprouts (if using) to the vegetables. Stir-fry for another 1-2 minutes, mixing all ingredients well. Taste and adjust salt if needed (remember soy sauce is salty). Remove from heat and let the filling cool completely. It's crucial for the filling to be cool and dry before rolling.

3. 3

   Step 3: Prepare the Wrappers and Slurry. While the filling cools, prepare the flour slurry for sealing. In a small bowl, whisk together 2 tbsp all-purpose flour with 2 tbsp water until smooth. Have your spring roll wrappers ready, separated carefully.

4. 4

   Step 4: Roll the Spring Rolls. Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the cooled filling near the corner closest to you. Fold the bottom corner over the filling, then fold in the left and right corners towards the center. Roll the wrapper tightly upwards, towards the top corner. Before the final fold, brush the top corner with the prepared flour slurry to seal it completely. Repeat for all wrappers and filling.

5. 5

   Step 5: Fry the Spring Rolls. Heat oil for deep frying in a wok or deep pan over medium heat. Once the oil is hot (around 175-180°C or 350-360°F), carefully slide 3-4 spring rolls into the oil. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain excess oil on paper towels.

6. 6

   Step 6: Serve. Serve the hot, crispy Vegetable Spring Rolls immediately with sweet chili sauce, hot garlic sauce, or schezwan chutney.