Vegetable Spring Rolls
Crispy, golden-fried spring rolls packed 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.
For 6 servings
4 steps. 15 minutes total.
- 1
To prepare the filling, heat 1 tbsp of oil in a wok or large pan over high heat
- a.Add the minced ginger and garlic and sauté for 30 seconds until fragrant. Add the sliced onions and cook for 1 minute until slightly softened. Add the shredded cabbage, julienned carrots, and bell pepper, and stir-fry for 2-3 minutes until tender-crisp. Add the boiled noodles, soy sauce, red chili sauce, vinegar, salt, black pepper, and sugar. Toss everything together and cook for another minute. Transfer the filling to a large plate or bowl and spread it out to cool completely.
- 2
Step 2
- a.To assemble the spring rolls, first make a sealing paste by mixing the all-purpose flour and water in a small bowl until smooth and thick. Place one spring roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2-3 tablespoons of the cooled filling onto the bottom corner. Fold the bottom corner tightly over the filling, then fold in the left and right corners towards the center. Roll it up tightly towards the top corner and apply the flour paste on the edges to seal securely. Repeat with the remaining wrappers and filling.
- 3
Step 3
- a.To fry the spring rolls, heat 2 cups of oil in a deep pan or kadai over medium-high heat to approximately 180°C (350°F). Once hot, gently slide in 3-4 spring rolls at a time, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- 4
Step 4
- a.Serve the spring rolls immediately while hot and crispy with your favorite dipping sauce, such as sweet chili sauce or schezwan sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before rolling. A warm filling will make the wrappers soggy and prone to tearing.
- 2Roll the spring rolls as tightly as you can. This prevents oil from seeping into the filling while frying.
- 3Fry on medium-high heat. If the oil is not hot enough, the rolls will absorb too much oil and become greasy. If it's too hot, they will brown too quickly before the wrapper is fully cooked and crisp.
- 4Do not overcrowd the pan while frying, as this will lower the oil temperature and result in soggy rolls.
- 5You can assemble the rolls ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. Fry just before serving for the best texture.
- 6Make sure the vegetables are not overcooked. They should retain a slight crunch for the best texture.
Adapt it for your goals.
Vegan
Ensure the spring roll wrappers are egg-free. Most store-bought frozen wrappers are vegan, but it's always best to check the ingredients list.
high proteinHigh protein
Add 1 cup of crumbled and sautéed paneer (cottage cheese) or firm tofu to the vegetable filling for a protein boost.
quickQuick
Use a bag of pre-shredded coleslaw mix (cabbage and carrots) to significantly reduce your vegetable prep time.
healthyHealthy
For a non-fried version, brush the rolls lightly with oil and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.