Vegetable Spring Rolls || Recipe

Spring rolls commonly served in INDO CHINESE and JAPANESE restaurants. These are a popular starter or snacks, and also perfect as a tea snack for weekend or brunch.

For the roll wrappers, you can neither use your own/homemade one or the ready made frozen sheets.

For me, I prefer use the ready made wrappers, as they gives super thin wrappers,and an even crust/crisp once they’re fried.

Spring Rolls recipe.

What do you need? what are the ingredients for filling??

Ok...
You can fill the spring roll wrappers with anything you’d like, veggies, noodles, chicken, pork, or even shrimp.
I filled mine with only three type of veggies, cabbage, carrot and mushroom.
Other than that, you’ll need onion, garlic and some green/spring onions. Also some soya sauce to taste.

My rolls turns good, and my hubby was happy to having with as his lunch as his soups side.

How to make spring rolls?

Following pictures and steps 👇👇

Cut/slice the veggies thinly.

Continue with chopping the onions, garlic and green/spring onions.
It doesn’t have to really fine.

Fry the chopped onion and garlic until the flavour comes out.
Until they turn little browned and smells good.

Add in all the veggies, except the green/spring onions. Stir occasionally until half cook. You don’t want them to be over cook as you’ll Deep fry again with the wrappers later.

And then, add the the chopped green/spring onions, stir to mix.

Now, get about 2 tsp of corn flour, and mix it wot about 3 tbsp of water.

Then, pour the corn flour mix into the sautéed veggies to get them little bit sticky, makes it easier for the filling process.

Set aside to cool down before you do the filling.
Do not add hot filling to spring roll wrappers, because the wrappers is so thin it will become soggy quickly.

Few moments later...

-FYI, keep the spring roll wrappers covered before before using, if they dry out, they’ll become brittle and break easily-

Filling Steps...

place a about 2 tsp of stuffing, place it on one of the roll wrappers edge.

Roll one edge towards the inner side, covering the stuffing.

Dampen all the left over sides and roll the left and the right side and flip them to the centre to seal.

Repeat the remain stuffing until finished.

Last Step! Fry fry....

Heat oil until hot enough.

Add those rolls in hot oil and fry until golden.
Drain them on paper towels.
Serve them with ketchup or sweet and spicy sauce (depends on your liking, I guess! some people also like to having it with some mayo or mustard)

INGREDIENTS

• 1 1/2 Cups Cabbage (sliced thin)
• 1/2 Cups Carrot (sliced thin)
• 1 Cup Mushroom (chopped/sliced)
• 1 Onion (chopped)
• 3 cloves garlic (chopped)
• 1/4 cup green/spring onion (chopped)
• 1 tbsp soya sauce
• 15 sheets of spring roll wrappers

INSTRUCTIONS

• Cut/slice all the veggies thinly.
• Chop the onion, garlic and green/spring onions.
• Fry the chopped onion and garlic until the flavour comes out.
• Add in all the veggies, cook until half cook.
• Add in the green/spring onion. Stir to mix.
• Mix the corn flour with water.
• Add in the corn flour mix to the sautéed veggies to get them little sticky makes it easier for the filling process. Set aside to cool down.
• Place about 2 tsp of stuffing, and place it on one of the roll wrappers edge.
• Roll one edge towards the inner side, covering the stuffing.
• Dampen all the left over edge and flip the left and the right sides to the centre to seal.
• Fry the rolls in hot oil until golden.
• Drain them on paper towels.
• Serve then with ketchup or sweet and spicy sauce.

Enjoy!
Until the next recipe,
Xoxo

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