Vegetable Spring Rolls
These incredibly crisp and juicy spring rolls are the perfect snack to serve at your next party. It's a huge crowd pleaser and incredibly easy to put together.Once you make homemade spring rolls, there's no going back!
Servings : 10
INGREDIENTS
- 10 Spring roll sheets
- 1 lb/450g cabbage
- 2 medium carrots
- 4 scallions/green onions
- 1/2 tbsp ginger (grated)
- 1/2 tbsp garlic (grated)
- 1/2 tsp salt
- 1 tsp sugar
- 1 tbsp soy sauce
- 1/2 tsp black pepper powder
- 1/2 tsp chinese 5 spice powder
- 4 cups oil (or as needed)
- 1 tbsp ap flour
- 2 tbsp water
INSTRUCTIONS
Prep the vegetables
- Thinly slice the cabbage, carrots and the white parts of scallions/green onions. Cut the green tops into 2-inch pieces. Grate 1/2 tbsp ginger and 1/2 tbsp garlic.
Prepare the filling
- On medium heat, stir fry the white part of the scallions, grated ginger & garlic for 1 minute.
- Next stir fry the carrots until they turn a bright orange.
- Add the cabbage,1/2 tsp salt and stir fry until it softens. If it releases water, stir fry until the filling is completely dry.
- Add 1 tsp sugar, 1 tbsp soy sauce and stir fry for 2 minutes. Add black pepper, chinese 5 spice powder and green onion tops. Mix well, switch off the flame and allow it to cool.
Make the flour glue
- In a bowl, mix 1 tbsp all-purpose flour with 2 tbsp water until it forms a smooth paste.
Make the rolls
- Add some filling 2 inches from the bottom corner (or top corner) of the wrapper. Gently fold over the filling and overlap the sides. Continue rolling until you are left with a triangular flap. Apply flour glue over the edges and roll until it's sealed.
Heat oil for deep frying
- Add atleast 3 inches of oil in a wok/pan. Heat it well.
- Stick a wooden spoon or chopstick into the oil. If bubbles appear around the wood and float up, the oil is ready for deep frying.
Deep fry the rolls
- Gently add 3-4 rolls into the hot oil and fry until golden all over.
- Remove and set it on a wire rack or paper towels until all the rolls are fried.
NOTES
- Don't add the black pepper and Chinese 5-spice powder while the pan is extremely hot. This might cause the spices to burn and taste acrid
- Allow the filling to cool before stuffing into the wrappers. Adding hot filling will clump up the wrapper
- Be patient while rolling the spring rolls and ensure that they are sealed from all sides. If not, the rolls might open while frying or turn the filling extra oily
- Freeze extra spring rolls uncooked in the freezer. You can fry them frozen when needed
Tried this recipe?Let us know how it was!