Crispy and golden on the outside with a flavorful vegetable filling, these homemade spring rolls make a delicious snack or appetizer.
Ingredients
- 10–12 spring roll wrappers
- 1 tbsp oil
- 1 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- ½ cup thinly sliced onion
- 1 cup shredded cabbage
- ½ cup julienned carrot
- ½ cup thinly sliced bell pepper
- ¼ cup chopped spring onions
- 1 tbsp soy sauce
- 1 tsp vinegar
- ½ tsp black pepper
- Salt, to taste
- 2 tbsp all-purpose flour
- 2 tbsp water
- Oil, for deep frying
Preparation
- Heat 1 tablespoon oil in a pan over high heat.
- Add the garlic and ginger, and sauté for a few seconds.
- Add the onion, cabbage, carrot and bell pepper. Stir-fry for 2–3 minutes, keeping the vegetables slightly crunchy.
- Add soy sauce, vinegar, black pepper and salt. Toss well.
- Add the spring onions, mix and turn off the heat. Allow the filling to cool completely.
- Mix the all-purpose flour and water in a small bowl to make a thick sealing paste.
- Place a spring roll wrapper on a flat surface and add 2 tablespoons of the vegetable filling near one corner.
- Fold the corner over the filling, fold in both sides and roll tightly.
- Apply the flour paste along the edge and seal the spring roll. Repeat with the remaining wrappers and filling.
- Heat oil in a deep pan over medium heat.
- Fry the spring rolls in batches until crisp and golden brown on all sides.
- Remove and drain on paper towels. Serve hot.
Serving suggestion
Serve vegetable spring rolls hot and crispy with sweet chilli sauce, spicy Schezwan sauce or tomato ketchup.
