Print

Rolls (Vegetable Spring Rolls Recipe)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegetable spring rolls are crispy, golden appetizers filled with stir-fried veggies, wrapped in thin pastry sheets, and deep-fried to perfection. A delicious snack or party favorite served with dipping sauces.

Ingredients

  • 12 spring roll wrappers
  • 1 cup cabbage, finely shredded
  • 1 carrot, julienned
  • 1/2 bell pepper, thinly sliced
  • 1/4 cup green beans, finely chopped
  • 2 spring onions, chopped
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 tbsp soy sauce
  • 1 tsp vinegar
  • 1/4 tsp black pepper
  • Salt to taste
  • 1 tbsp oil (for stir-frying)
  • Oil for deep frying
  • 1 tbsp cornstarch + 1 tbsp water (to seal rolls)

Instructions

  1. Heat 1 tbsp oil in a pan and sauté garlic and ginger until fragrant.
  2. Add all chopped vegetables and stir-fry on high heat for 2–3 minutes until just tender.
  3. Add soy sauce, vinegar, salt, and pepper. Mix well and let the mixture cool.
  4. Place a spring roll wrapper in a diamond shape. Spoon some filling near one corner.
  5. Fold over the filling, fold in the sides, and roll tightly.
  6. Seal the edge with the cornstarch-water paste.
  7. Heat oil to 350°F (175°C) and fry the rolls in batches until golden and crispy.
  8. Remove and drain on paper towels.
  9. Serve hot with chili sauce or ketchup.

Notes

  • Let the filling cool before wrapping to prevent soggy rolls.
  • Don’t overfill the wrappers to avoid bursting during frying.
  • Freeze uncooked rolls for later and fry directly from frozen.
  • Try air-frying or baking for a healthier option.
  • Customize with your favorite vegetables or add tofu or noodles.

Nutrition

Find it online: https://thefamilycooking.com/rolls-vegetable-spring-rolls-recipe/