Vegetable Spring Rolls

Name: Vegetable Spring Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: chinese_american
Ingredients: 0.5 cup water (For the sweet chili sauce); 0.25 cup rice vinegar (For the sweet chili sauce); 0.25 cup granulated sugar (For the sweet chili sauce); 6 cloves garlic (Minced, divided); 1 tsp red chili flakes (For the sweet chili sauce); 1 tbsp cornstarch (For the sweet chili sauce slurry); 2 tsp sesame oil (For the filling); 1 inch ginger (Fresh, grated); 2 cups cabbage (Finely shredded); 1 cup carrots (Julienned); 1 medium bell pepper (Red, thinly sliced); 1 tbsp soy sauce (For the filling); 0.5 tsp black pepper (Freshly ground); 0.5 tsp salt (Or to taste); 0.25 cup green onions (Chopped); 12 pieces spring roll wrappers (8x8 inch, thawed); 1 tbsp all-purpose flour (For sealing paste); 3 cups vegetable oil (For deep frying)

RATING

4.6/5(178)

TASTE SCORE

9/10

Crispy, golden-fried spring rolls packed with a savory mix of fresh vegetables. This classic appetizer is surprisingly easy to make at home and perfect for parties, served with a tangy homemade sweet chili sauce.

PREP

30m

COOK

25m

SERVES

2 PIECES

255 cal

SERVINGS

METHOD · 5 STEPS

Make the Sweet Chili Sauce
1.In a small saucepan, combine 1/2 cup water, rice vinegar, sugar, 2 minced garlic cloves, and red chili flakes.
2.Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
3.In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a smooth slurry.
4.Slowly pour the slurry into the simmering sauce while whisking constantly to prevent lumps. Cook for 1-2 minutes until the sauce thickens.
5.Remove from heat and set aside to cool. The sauce will continue to thicken as it cools.
Prepare the Vegetable Filling
1.Heat sesame oil in a large wok or skillet over medium-high heat.
2.Add the remaining 4 minced garlic cloves and grated ginger. Sauté for about 30 seconds until fragrant.
3.Add the julienned carrots and sliced bell pepper. Stir-fry for 2-3 minutes until they are crisp-tender.
4.Add the shredded cabbage and stir-fry for another 2-3 minutes until it wilts but retains a slight crunch.
5.Stir in the soy sauce, black pepper, and salt. Toss to combine everything well.
6.Remove the skillet from the heat and stir in the chopped green onions.
7.Transfer the filling to a large bowl or baking sheet and spread it out to cool completely. This step is crucial to prevent soggy wrappers.
Assemble the Spring Rolls
1.In a small bowl, mix the all-purpose flour with 2-3 tablespoons of water to form a smooth, thick paste for sealing.
2.Place one spring roll wrapper on a clean, dry surface in a diamond orientation (one corner pointing towards you).
3.Spoon about 2-3 tablespoons of the cooled filling onto the bottom third of the wrapper.
4.Fold the bottom corner up and over the filling, tucking it in snugly to create a tight cylinder.
5.Fold in the left and right corners towards the center, like an envelope.
6.Roll the spring roll up tightly towards the top corner. Dab the flour paste on the inside of the top corner and press to seal securely.
Fry the Spring Rolls
1.In a deep pot, wok, or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
2.Carefully place 3-4 spring rolls into the hot oil, ensuring not to overcrowd the pot.
3.Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
4.Using a slotted spoon or spider strainer, remove the spring rolls from the oil and place them on a wire rack to drain any excess oil. This keeps them crispy.
5.Repeat the process with the remaining spring rolls, allowing the oil to return to 350°F between batches.
Serve
1.Serve the hot and crispy spring rolls immediately with the homemade sweet chili sauce for dipping.

PRO TIPS

What to keep in mind.

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

1
Ensure the vegetable filling is completely cool and as dry as possible before wrapping. Warm or wet filling will make the wrappers soggy and cause them to tear.
2
Don't overfill the spring rolls. About 2-3 tablespoons of filling is perfect to ensure they roll tightly and don't burst during frying.
3
Use a cooking thermometer to maintain a consistent oil temperature of 350°F (175°C). Oil that is too cool results in greasy rolls, while oil that is too hot will burn the outside before the inside is heated.
4
Fry in small batches to avoid a significant drop in oil temperature, which can lead to soggy spring rolls.
5
For a make-ahead option, assemble the spring rolls and freeze them in a single layer on a baking sheet. Once solid, transfer to a freezer-safe bag. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.

RECIPE VARIATIONS

Adapt it for your goals.

Filling Additions

Enhance the filling by adding finely chopped shiitake mushrooms, bean sprouts, crumbled firm tofu, or cooked glass noodles for extra texture and flavor.

Healthier Cooking Method

For a lower-fat version, brush the assembled spring rolls with a light coating of oil and bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through, until golden and crisp.

Dipping Sauce

Serve with other dipping sauces like a savory peanut sauce, hoisin sauce, or a simple mixture of soy sauce, rice vinegar, and a dash of sesame oil.

HEALTH BENEFITS

Why this is on our healthy list.

vitamins

Rich in Vitamins and Minerals

The filling is loaded with vegetables like cabbage, carrots, and bell peppers, which provide essential vitamins such as Vitamin C and Vitamin A, as well as important minerals.

fiber

Good Source of Dietary Fiber

The variety of vegetables contributes dietary fiber, which is crucial for maintaining a healthy digestive system and promoting satiety.

energy

Provides Quick Energy

The spring roll wrappers are made from flour, which is a source of carbohydrates that your body uses for quick energy.

QUESTIONS?

Frequently asked questions

One serving, which consists of two spring rolls and sauce, contains approximately 280-350 calories. The exact number can vary based on the amount of oil absorbed during frying.