Crispy Vegetable Spring Rolls offer a delectable combination of fresh vegetables encased in a thin wrapper, creating a delightful snack or appetizer. Whether dipped in a savory sauce or enjoyed on their own, these spring rolls bring a burst of flavor and texture to your table.
Ingredients
For the Filling:
- 1 cup shredded cabbage
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1/2 cup thinly sliced bell peppers (assorted colors)
- 1/2 cup thinly sliced mushrooms
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ginger-garlic paste
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for stir-frying)
For Wrappers:
- 10-12 spring roll wrappers (defrosted, if frozen)
- 2 tablespoons all-purpose flour (for sealing)
For Frying:
- Vegetable oil (for deep frying)
Instructions
For the Filling:
- In a wok or large skillet, heat vegetable oil over medium-high heat.
- Add ginger-garlic paste and stir briefly until fragrant.
- Add shredded cabbage, julienned carrots, bean sprouts, bell peppers, and mushrooms. Stir-fry for 2-3 minutes until the vegetables are slightly tender yet retain their crunch.
- In a small bowl, mix soy sauce, sesame oil, cornstarch, salt, and pepper. Pour this mixture over the vegetables and toss until well-coated. Cook for an additional 2 minutes. Remove from heat and let the filling cool.
Wrapping the Spring Rolls:
- Lay a spring roll wrapper on a clean surface, with one corner pointing towards you (diamond shape).
- Place a spoonful of the vegetable filling near the bottom corner of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner. Seal the edge with a flour-water paste.
- Repeat the process until all the wrappers are filled.
For Frying:
- Heat vegetable oil in a deep fryer or a large, deep pan to 350°F (180°C).
- Carefully drop a few spring rolls into the hot oil, avoiding overcrowding. Fry until golden brown and crispy, approximately 3-4 minutes.
- Using a slotted spoon, remove the spring rolls and place them on a paper towel-lined plate to absorb excess oil.
- Serve hot with your favorite dipping sauce.
Nutrition Information (Approximate)
| Nutrient | Amount Per Serving (2 spring rolls) |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Fat | 8g |
| Carbohydrates | 22g |
| Fiber | 2g |
| Sugars | 2g |
Preparation Time
30 minutes
Cooking Time
15 minutes
Difficulty Level
Intermediate
Serving Size
6 servings (12 spring rolls)
Additional Information
- Dipping Delight: Pair Crispy Vegetable Spring Rolls with sweet chili sauce, soy sauce, or a tangy plum sauce for an extra burst of flavor.
- Make-Ahead Tip: Prepare the filling in advance and refrigerate. Assemble and fry the spring rolls just before serving for maximum crispiness.
- Vegetarian Delight: Customize the filling with your favorite vegetables or add tofu for a vegetarian version.
Flavor Profile
Crispy Vegetable Spring Rolls showcase a harmonious blend of stir-fried vegetables, savory seasonings, and a golden, crispy exterior—an enticing fusion of flavors.
Variations
- Protein Boost: Add cooked and shredded chicken, shrimp, or tofu to the filling for a protein-packed twist.
- Spice Infusion: Include red chili flakes or chopped green chilies in the filling for a spicy kick.
Conclusion
Indulge in the satisfying crunch of Crispy Vegetable Spring Rolls—a delightful fusion of textures and flavors. Share your experiences and creative adaptations in the comments below!
Author Bio
Passionate about sharing diverse culinary experiences, Jahanvi invites you to discover more flavorful recipes on BlogTime.
