Vegetable Spring Rolls

Michelle

Here's how to make Chinese vegetable spring rolls, this recipe is incredibly easy to make, and the taste is amazing.

5 from 1 vote

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Cuisine Chinese

Servings to 15 Spring Rolls

Calories 88 kcal

Ingredients

15 TYJ Spring Roll Pastry
Oil For Frying
200 g Cabbage (Finely Shredded)
150 g Carrots (Finely Shredded)
150 g Beansprouts
2 Garlic Cloves (Finely Chopped)
3 Spring Onions (Sliced Lengthways)

Seasonings

1 tbsp Light Soy Sauce
1 tsp Sesame Oil
½ tsp White Pepper (Or Black Pepper)
¼ tsp Salt

Spring Roll Glue

2 tbsp Plain Flour
2 tbsp Water

Instructions

Spring Roll Filling

Chop and slice your vegetables into thin slices.
Heat a wok or pan over a medium to high heat and add a tablespoon of oil. Add the vegetables to the wok and stir fry for 2 to 3 minutes or until the vegetables have softened.
Oil For Frying, 200 g Cabbage, 150 g Carrots, 150 g Beansprouts, 2 Garlic Cloves, 3 Spring Onions
Add the seasoning ingredients (light soy sauce, sesame oil, white pepper and salt) to the wok and continue to stir fry the vegetables for a further minute.
1 tbsp Light Soy Sauce, 1 tsp Sesame Oil, ½ tsp White Pepper, ¼ tsp Salt
In a small mixing bowl, mix water and flour together and set it aside for later use.
2 tbsp Plain Flour, 2 tbsp Water

How To Roll Spring Rolls

Place a spring roll sheet on your work surface with the corner pointing towards you (like a diamond shape).
15 TYJ Spring Roll Pastry
Add a heaped tablespoon of the vegetable filling (2 inches above the bottom corner) and align the filling to resemble a sausage shape.
Tuck the bottom corner over the filling and tightly roll the spring roll sheet until it reaches halfway.
Dip your finger in the flour and water slurry and brush it over the two sides of the filling, then fold one side into the middle and repeat with the other side.
Brush some more slurry over the outline of the remaining pastry (it should look like an envelope). Gently tuck in the edges and tightly roll to close the spring roll.

Frying Spring Rolls

Add oil to a pan and heat over a medium to high heat. Fry the spring rolls for 3 to 4 minutes on each side or until golden. If you’re deep frying the spring rolls, then there’s no need to turn them over.
Note: Cover ready to fry spring rolls with cling film to prevent the wrapper from drying out.

Video

Notes

Extra Tips:

If you notice a lot of liquid in the wok or frying pan whilst stir frying the vegetables. Add a 1 teaspoon of cornflour, this helps to absorb excess moisture and binds all the ingredients together.

If you're shallow frying the spring rolls, turn them over halfway to ensure even cooking and browning on both sides. You don't need to do this if you're deep frying the spring rolls.

Spring rolls are best eaten freshly made, but if you want to make it in advance, then I recommend that you make the filling a day ahead then roll and fry just before serving. This way you'll be able to keep an ultra-crispy and flaky texture.

Nutrition

Calories: 88kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 283mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 2140IUVitamin C: 9mgCalcium: 27mgIron: 1mg

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