Vegetable spring rolls are a delicious and popular appetizer or snack in many Asian cuisines. Here are some tips and information to help you make delicious vegetable spring rolls.
- Ingredients: You’ll need spring roll wrappers, which are typically made from wheat flour, water, and salt. For the filling, use a variety of fresh vegetables such as carrots, cabbage, bell peppers, bean sprouts, mushrooms, and onions. You can also add ingredients like tofu, glass noodles, or vermicelli for added texture and flavor.
- Preparation: Wash and prepare all vegetables by cutting them into thin strips or julienne. It’s essential to ensure that the vegetables are dry before wrapping to prevent the spring rolls from becoming soggy.
- Seasoning: Season the filling with salt, pepper, and your choice of herbs or spices. Common additions include garlic, ginger, soy sauce, or hoisin sauce for extra flavor.
- Wrapping: To wrap the spring rolls, place a wrapper on a clean surface and add a small amount of filling in the center. Fold the sides over the filling, then roll tightly from the bottom to the top, sealing the edge with a bit of water.
- Frying vs. Baking: You can either fry the spring rolls in oil until they are golden brown and crispy or bake them in the oven for a healthier option. If baking, brush the rolls with a little oil to help them crisp up.
- Dipping Sauce: Serve vegetable spring rolls with a dipping sauce for added flavor. Common options include sweet chili sauce, soy sauce mixed with lime juice, peanut sauce, or hoisin sauce.
- Presentation: Arrange the spring rolls on a platter and garnish with fresh herbs like cilantro or mint for a pop of color and flavor.
- Variations: Get creative with your spring rolls by adding different fillings such as shrimp, chicken, or pork. You can also experiment with different wrappers, such as rice paper wrappers for a lighter option.
- Make-Ahead: You can prepare the filling and even wrap the spring rolls ahead of time. Keep them covered with a damp cloth to prevent them from drying out until you’re ready to cook them.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven to crisp them up again before serving.
Vegetable Spring Rolls
Enjoy your homemade Vegetable Spring Rolls at your potluck or any gathering! They're fresh, flavorful, and perfect for sharing.
Ingredients
- 10 spring roll wrappers
- 2 carrots
- 1 small bell pepper red sliced
- 100 grams Cabbage
- 1 cup rice vermicelli noodles cooked
- 1/4 cup fresh herbs cilantro, mint, basil, chopped
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar optional
- 2 tsp cornstarch or corn flour add water to make slurry
- Oil for Deep Frying
- Warm water for soaking wrappers
- Dipping sauce of your choice peanut sauce, hoisin sauce, sweet chili sauce
Instructions
Prepare the Filling
- In a bowl, mix together the thinly sliced vegetables, cooked rice vermicelli noodles, and chopped herbs.
- Heat the oil and sesame oil in a frying pan or wok over a medium-high heat for sautéing the vegetables.
- Add the carrot, cabbage, and red pepper and stir fry for 1 minute, until slightly softened. soy sauce, rice vinegar, sesame oil, and sugar (if using).
- Now add herbs into veggies.
- Now add slurry of cornflakes drop by drop as required in order to make the vegtable little bit sticky
- Transfer the vegetable in to bowl and set aside for cooling.
Soften the Spring Roll Wrappers
- Fill a large shallow dish or bowl with warm water.
- Dip one spring roll wrapper into the warm water for about 10-15 seconds until it softens and becomes pliable. Be careful not to soak it for too long, or it will become too sticky to work with.
- Place the softened wrapper on a clean, damp kitchen towel or a flat surface.
Assemble the Spring Rolls
- Place a small amount of the prepared vegetable and noodle filling near the bottom third of the softened wrapper, leaving a border of about 1-2 inches on each side.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Similar to rolling a burrito.
- Continue rolling until you reach the top edge of the wrapper. The dampness of the wrapper will help seal the spring roll.
- Repeat the process with the remaining wrappers and filling until all the ingredients are used up.
Frying the Spring Rolls
- Start heating the frying oil in a heavy-based pan while you make up the spring rolls.
- When oil is hot, carefully add spring rolls to the pan, one at a time. You can add as many as depends upon the oil and frying pan.
- Cook the spring rolls for 2-3 minutes, turning often until golden brown, then place on a plate lined with kitchen roll or tissue paper to soak up excess oil.
Serve
- Arrange the spring rolls on a platter and serve immediately with your choice of dipping sauce.
Nutrition
Nutrition Facts
Vegetable Spring Rolls
Amount per Serving
Calories
147
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.4
g
Cholesterol
3
mg
1
%
Sodium
444
mg
19
%
Potassium
200
mg
6
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
4832
IU
97
%
Vitamin C
32
mg
39
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Mention or tag@shamaprabhakargyan
Mention or tag@shamaprabhakargyan
