Vegetable Spring Rolls
This crispy vegetable spring roll recipe has a flavourful, delicious vegetable filling encased in a crunchy wrapper. For an absolutely winning combination, serve these with a homemade sweet and sour sauce.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp Oil
- 3 cloves Garlic (minced)
- 10 Spring Roll Wrappers
- 200 g Carrots (grated)
- 1 Onion (finely sliced)
- 1 Bell Pepper (finely sliced)
- 300 g Cabbage (finely shredded)
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Chilli Flakes
- 1 tbsp Soy Sauce
- 75 g Flour
- 200 ml Water
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pan over medium heat then add the finely minced garlic and sauté for 1 minute until fragrant
- 2
Add the finely chopped onion then cook for 3-4 minutes until they become soft, approximately 4-5 minutes
- 3
Add grated carrots, finely shredded cabbage, and bell peppers to the pan then cook for a further 4-5 more minutes.
- 4
Add the salt, black pepper, chilli flakes, and soy sauce then cook for another 10 minutes then set the filling aside to cook
- 5
Place a spring roll wrapper on a flat surface and spoon a portion of the vegetable mixture onto the centre of the wrapper. Fold in the sides and roll tightly to form a cylindrical shape
- 6
In a small bowl, make a slurry by mixing together flour and water
- 7
Brush the edges of the wrapper with the slurry and press them together to seal. Repeat this step for the remaining wrappers and filling.
- 8
In a deep saucepan, heat enough vegetable oil for frying over medium-high heat.
- 9
Fry the spring rolls in small batches until they become golden brown and crispy, approximately 4-5 minutes.
- 10
Remove the spring rolls from the oil and drain on a paper towel. Serve hot with your preferred dipping sauce.