Vegetable Spring Rolls | Video
Make a simple veggie mixture, roll them up in spring roll wrappers, and deep fry. Creating delicious appetizers at home is much easier than you think!
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Servings
Ingredients
Vegetable filling:
- 1 tablespoon oil
- 2 garlic cloves crushed
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup sliced spring onions
- ½ cup julienned bell pepper capsicum
- 100 g noodles Indian hakka noodles or vermicelli noodles
- 2 tablespoon dark soy sauce
- ¼ teaspoon ground white pepper white pepper powder
- Salt to taste
Cornflour mixture:
- 2 teaspoon cornflour
- 1 tablespoon water
Vegetable spring rolls:
- 20 frozen spring roll wrappers thawed
- Oil for deep frying
Instructions
Vegetable filling:
- Prepare noodles according to package directions. Coat in a little oil. Set aside.
- Meanwhile, heat oil in a wok or large frying pan over high heat. Add crushed garlic, cabbage, carrots, spring onions and bell peppers. Stir fry for 2-3 minutes or until soft.
- Add noodles, soy sauce and white pepper. Season with salt. Set aside to cool slightly.
Cornflour mixture:
- Combine together cornflour and water to make a smooth paste. Set aside.
Vegetable spring rolls:
- Place one spring roll wrapper on a flat surface with one corner facing you. Cover remaining wrappers with a damp tea towel. Place two tablespoons of vegetable mixture across the corner. Roll up firmly. Brush both sides of the wrapper with cornflour paste. Fold in the edges and roll up again. Brush final corner with cornflour paste to seal. Repeat with the remaining wrappers and vegetable mixture. Set aside.
- Meanwhile, heat oil for deep frying in a large pan. Cook spring rolls, in batches, for 3-4 minutes or until golden. Using a slotted spoon, remove from pan, and drain on an absorbent towel. Serve warm.
Video
Notes
- To make these spring rolls spicy, add green chilies or chili sauce to the vegetable mixture
- I served these spring rolls with red chili garlic chutney
- To freeze uncooked spring rolls, place them in a single layer on a tray and freeze for few hours. Once hard, transfer them to ziplock bags to save space. Deep fry from frozen. Do not thaw.
- I served these spring rolls with red chili garlic chutney
- To freeze uncooked spring rolls, place them in a single layer on a tray and freeze for few hours. Once hard, transfer them to ziplock bags to save space. Deep fry from frozen. Do not thaw.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 124mg | Fiber: 1g | Sugar: 1g