You can’t say no to these delicious fried spring rolls if you’re a spring roll fan, or fan-atic like me. They’re the next big thing to add to your culinary skills for an amazingly popular appetizer everyone will absolutely love. I’m ready to dig in!
This All-Star easy-to-follow recipe that’s inspired from the Chinese cuisine uses ‘spring roll’ sheets instead of the traditional rice paper for more a more foolproof frying experience. Your filling is a perfect vegetable combination, which can be easily adjusted according to your taste buds…like meat!
It’s deep-fried to golden perfection for a light, crispy outside and juicy, delicious inside for the best spring roll EVER! Try them with Asian peanut sauce or duck sauce to complete your delicious appetizers!
Deep-fried to golden perfection for a light, crispy outside and juicy, delicious inside!
Try them. They are SO WORTH IT.
HOW TO MAKE VEGETABLE SPRING ROLLS
Preparation time: 45 minutes
Cook time: 15 minutes
- 12 spring roll sheets (not rice paper sheets)
- 2 Tsp sesame oil
- 1 Tbs garlic, finely chopped
- 1 Tbs ginger, finely chopped
- 4 spring onion, finely chopped with white, green parts separated
- 1 large carrot, julienned
- 5 green beans, cut diagonally
- 1/2 red bell pepper, julienned
- 2 Cups cabbage, julienned
- 1 Tsp sugar
- 2 Tsp soy sauce
- 2 Tsp ground black pepper (adjust as per your taste preference)
- 3/4 Tsp salt
- Oil – for frying
- 1 Tbs all-purpose flour
- First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets. These store-bought frozen sheets, were placed in room temperature for 30 minutes and later covered with a clean damp cloth for another 15 minutes.
- Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 seconds. Add the white part of the spring onion and saute for 30 seconds.
- Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soy sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
- Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This helps in draining out any excess liquid from the filling.
- For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 Tbsp water and keep aside.
- Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Refer to “Learn How to make the Spring Rolls” video.
- Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our filling is already cooked, you don’t need to cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.
- Enjoy them hot with Asian peanut or duck sauce.
- Follow the instructions given in the packet of frozen spring roll for thawing. You can leave them outside to thaw before starting to prepare the filling.
- Adding sugar to the veggies will help to retain their color.
- You can add any veggies you like for the filling. Traditionally bean sprouts, shiitake mushrooms are used along with other veggies.
- The whole process of cooking is done in high flame. Take care not to burn the veggies.
- The filling should be at room temperature and dry before rolling.
- You can check if the oil is hot enough for frying by inserting a wooden skewer or chopstick in the oil. If bubble raises from the oil, then its hot enough to fry.
- Be careful while frying the spring rolls. If the oil is too hot the rolls can get burnt out easily. If the oil is not hot enough the texture of the spring rolls will not be good.
- While rolling the spring roll, it should be a tight pack with no opening, or else the spring roll will get unwrapped or absorb excess oil while frying. Refer to “Learn How to make the Spring Rolls” video.
Want Another Asian-inspired Recipe? Now Watch How To Make Asian Honey Chicken!
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