Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: indo_chinese
Ingredients: 8 pcs spring roll sheets (store-bought, thawed if frozen); 200 g cabbage (finely shredded); 100 g carrot (julienned); 1 pcs bell pepper (small, thinly sliced); 3 pcs spring onion (finely chopped, white and green parts separated); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 75 g noodles (plain dried noodles); 1 tbsp oil; 1 tsp soy sauce; 1 tsp vinegar; 1 pinch black pepper; 1 pinch red chili powder; 1 pinch salt (for boiling noodles); 2 tbsp all-purpose flour (for sealing paste); 3 tbsp water (for sealing paste)

RATING

4.6/5(112)

TASTE SCORE

9/10

Crispy fried spring rolls packed with cabbage, carrot, bell pepper, and noodles make a favorite Indo-Chinese snack. The filling stays light and savory, while the wrapper turns golden and flaky for a satisfying bite.

PREP

35m

COOK

20m

SERVES

1 PIECE

100 cal

SERVINGS

METHOD · 7 STEPS

boil · ~5 min
Boil the noodles.
1.Bring a pot of water to a rolling boil.
2.Add noodles and the pinch of salt meant for boiling.
3.Cook until just tender, about 3 to 4 minutes.
4.Drain well and let them cool slightly before cutting into short strands.
TIPDo not overcook the noodles or the filling will turn soft and wet.
prep · ~10 min
Prep the vegetables and wrapper paste.
1.Shred the cabbage finely.
2.Julienne the carrot and slice the bell pepper thin.
3.Chop the spring onion, garlic, and ginger finely.
4.Mix all-purpose flour with water into a smooth thick paste for sealing.
saute · ~5 min
Cook the filling.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.
2.Add garlic, ginger, and the white part of spring onion; stir-fry for 30 seconds.
3.Add cabbage, carrot, and bell pepper; stir-fry for 2 to 3 minutes until slightly wilted but still crisp.
4.Add noodles, soy sauce, vinegar, black pepper, red chili powder, and the pinch of salt meant for filling.
5.Toss well, then add the green part of spring onion and cook 30 seconds more.
TIPKeep the heat high and cook quickly so the vegetables stay crisp and the filling does not release too much moisture.
rest · ~10 min
Cool the filling completely.
Spread the filling on a plate or tray and let it cool before rolling. Warm filling can soften the wrappers and cause tearing.
assemble · ~12 min
Roll the spring rolls.
1.Place one spring roll sheet on the counter in a diamond shape.
2.Spoon a small portion of filling near the lower corner.
3.Fold the lower corner over the filling, then fold in both sides tightly.
4.Roll upward into a neat cylinder.
5.Brush the top corner with flour paste and seal well.
TIPKeep the rolls tight and avoid overfilling, or they may open while frying.
fry · ~10 min
Deep fry the spring rolls.
1.Heat oil for deep frying over medium heat until moderately hot.
2.Slide in 3 to 4 rolls at a time without crowding the pan.
3.Fry, turning gently, until golden and crisp on all sides, about 4 to 5 minutes.
4.Lift out and drain well.
TIPMedium heat cooks the wrapper evenly; very hot oil browns the outside before the roll turns fully crisp.
serve
Serve the vegetable spring rolls hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the boiled noodles into short strands so the filling stays tidy and rolls are easier to bite through.
2
After stir-frying, spread the filling on a tray to cool fast and steam off extra moisture before wrapping.
3
Do not salt the vegetables heavily; soy sauce already seasons the filling and excess salt draws out water.
4
Keep unused spring roll sheets covered with a barely damp cloth so the edges do not dry and crack.
5
Seal the final edge and corners well with thick flour paste, especially if any cabbage strands poke out.
6
Fry at medium heat in small batches so the wrappers blister evenly and stay crisp instead of browning too fast.
7
You can roll them ahead and refrigerate on a tray for a few hours; keep them separated so they do not stick.