Crispy Vegetable Spring Rolls

Why Make This Recipe

Vegetable Spring Rolls are a delightful and crispy snack that you can enjoy any time. They are packed with fresh vegetables and can be personalized to fit your taste. This recipe is perfect for parties, as an appetizer, or even as a light meal. Plus, making your own spring rolls allows you to control the ingredients, making them healthier and more delicious.

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: Begin by shredding the cabbage and carrot. Cut the bell pepper into thin strips and chop the spring onions, keeping the white and green parts separate. If using noodles, cook them according to the package instructions, then drain and set aside.

2. How to Make Spring Rolls: Heat 1 to 2 teaspoons of oil in a pan over medium heat. Add the white part of the spring onions first. Then stir in the cabbage, carrot, and bell pepper. Sauté the vegetables for about 3-4 minutes until they become tender. Add soy sauce, rice vinegar, black pepper, and salt to taste, mixing well. Finally, add in the cooked noodles (if using) and stir to combine. Remove the pan from heat and let the filling cool.

3. Baking Veg Spring Rolls: Take a spring roll wrapper and place it on a clean surface. Put 1-2 tablespoons of the vegetable filling near one edge of the wrapper. Fold the sides over the filling and roll it up tightly. Seal the edge with a little water. Repeat until all wrappers and filling are used. If you are baking, preheat the oven to 200°C (400°F), brush the rolls lightly with oil, and place them on a baking tray. Bake for about 15-20 minutes until golden and crispy. If frying, heat oil in a deep pan and fry the rolls until they are golden brown.

How to Serve Vegetable Spring Rolls

Serve your Vegetable Spring Rolls hot, accompanied by a dipping sauce such as sweet chili sauce or soy sauce. You can garnish with the green part of the spring onions for added color and flavor.

How to Store Vegetable Spring Rolls

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze the uncooked rolls in a single layer and then transfer them to a freezer-safe bag. They can be cooked straight from frozen when you’re ready to enjoy them.

Tips to Make Vegetable Spring Rolls

• Make sure not to overfill the spring rolls to avoid tearing.
• Ensure your oil is hot enough for frying to keep the rolls crispy.
• Experiment with different vegetables and proteins like tofu or chicken.

Variation

You can customize the filling of your spring rolls by adding other ingredients such as mushrooms, bean sprouts, or even cooked shrimp for a non-vegetarian option.

FAQs

1. Can I make spring rolls ahead of time?
Yes, you can prepare the filling and assemble the rolls a few hours before serving. Store them in the fridge until you are ready to fry or bake.

2. Are spring rolls gluten-free?
Spring rolls can be made gluten-free if you use gluten-free soy sauce and ensure the wrappers do not contain gluten.

3. Can I bake spring rolls instead of frying?
Absolutely! Baking is a healthier alternative. Just brush the rolls with a little oil before baking for a crispy texture.

Vegetable Spring Rolls

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• Author: recipesforcook
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy and delightful vegetable spring rolls packed with fresh veggies, perfect for any occasion.

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Ingredients

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• 3 cups cabbage (shredded)
• 1 medium carrot (about ½ cup shredded)
• ¼ cup bell pepper (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 (to taste)
• 1 cup cooked noodles (optional)
• 6 spring roll wrappers (frozen)
• 1 cup oil (for deep frying or 1 tbsp oil for baking)

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Instructions

1. Shred the cabbage and carrot. Cut the bell pepper into thin strips and chop the spring onions, keeping the white and green parts separate.
2. If using noodles, cook them according to the package instructions, then drain and set aside.
3. Heat 1 to 2 teaspoons of oil in a pan over medium heat. Add the white part of the spring onions first, followed by the cabbage, carrot, and bell pepper. Sauté the vegetables for about 3-4 minutes until tender.
4. Add soy sauce, rice vinegar, black pepper, and salt to taste, mixing well. Stir in the cooked noodles (if using) and combine. Remove from heat and let the filling cool.
5. Take a spring roll wrapper and place it on a clean surface. Put 1-2 tablespoons of the vegetable filling near one edge, fold the sides over the filling, and roll tightly. Seal the edge with water.
6. Preheat the oven to 200°C (400°F) for baking. Brush the rolls lightly with oil and bake for about 15-20 minutes until golden and crispy. For frying, heat oil in a deep pan and fry until golden brown.

Notes

Avoid overfilling the rolls to prevent tearing. Ensure oil is hot enough for frying for a crispy texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying/Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 spring roll
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 0mg