Crispy, golden-fried wrappers filled with a savory mix of stir-fried noodles and vegetables. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a satisfying snack.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
453cal
10gprotein
54gcarbs
22g
Ingredients
8 pieces Spring Roll Wrappers (Frozen, thawed)
1.5 cup Cabbage (Finely shredded)
1 cup Carrots (Julienned)
1 cup Capsicum (Thinly sliced)
0.5 cup Spring Onions (Chopped, greens and whites separated)
A perfect balance of sweet, spicy, and tangy, this homemade Thai-style sauce is amazing for dipping spring rolls, chicken wings, or shrimp. Ready in 15 minutes, it's far superior to any bottled version.
Crispy veg spring rolls with sweet chilli sauce – a fiber-rich, kid-approved comfort food!
This indo_chinese dish is perfect for breakfast. With 565.56 calories and 10.27g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Soy Sauce
1 tsp White Vinegar
0.5 tsp Black Pepper Powder
0.5 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For stir-frying)
2 tbsp All-Purpose Flour (For sealing paste)
3 tbsp Water (For sealing paste)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Filling
Heat 2 tbsp of vegetable oil in a wok or large pan over high heat.
Add the minced ginger, garlic, and optional green chili. Sauté for 30 seconds until fragrant.
Add the spring onion whites, shredded cabbage, julienned carrots, and sliced capsicum. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the boiled noodles, soy sauce, vinegar, black pepper powder, and salt. Toss well to combine everything and cook for another minute.
Turn off the heat, stir in the spring onion greens, and transfer the filling to a large plate or bowl. Spread it out to cool completely.
2
Assemble the Spring Rolls
In a small bowl, mix the all-purpose flour with water to create a smooth, thick paste for sealing.
Place a spring roll wrapper on a clean surface in a diamond shape (one corner pointing towards you).
Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
Fold the bottom corner up and over the filling, tucking it in tightly.
Fold the left and right corners towards the center, creating an envelope shape.
Continue rolling tightly towards the top corner. Apply the flour paste to the edges of the top corner and press firmly to seal the roll.
Repeat this process for all wrappers and filling, placing the finished rolls on a plate without them touching.
3
Fry the Spring Rolls
Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
Carefully slide 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the fried rolls and place them on a wire rack to drain any excess oil.
Repeat with the remaining rolls.
4
Serve
Serve the hot and crispy spring rolls immediately with sweet chili sauce, schezwan sauce, or your favorite dipping sauce.
112cal
0gprotein
28gcarbs
0gfat
Ingredients
0.75 cup water
0.5 cup rice vinegar
0.75 cup sugar (granulated)
4 cloves garlic (finely minced)
2 tsp red pepper flakes (adjust to taste)
0.5 tsp salt
1.5 tbsp cornstarch
3 tbsp cold water (for slurry)
Instructions
1
Combine Sauce Ingredients
In a small saucepan, combine 3/4 cup of water, rice vinegar, sugar, minced garlic, red pepper flakes, and salt.
Whisk everything together until the sugar is mostly dissolved.
2
Simmer the Base
Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to medium-low and let it simmer gently for 3-4 minutes. This allows the garlic and chili flavors to infuse the sauce.
3
Prepare and Add Thickener
While the sauce simmers, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and 3 tablespoons of cold water until completely smooth with no lumps.
While constantly whisking the simmering sauce, slowly and steadily pour in the cornstarch slurry.
4
Thicken and Cool
Continue to whisk and simmer the sauce for another 1-2 minutes. You will notice it thicken and become glossy.
Remove the saucepan from the heat. Remember, the sauce will thicken significantly more as it cools down.
Allow the sauce to cool to room temperature before transferring it to a clean, airtight jar for storage.
