Vegetable Spring Rolls

Vegetable Spring Rolls

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I am constantly feeding my family so everyday I have to think of something easy for lunch and then it’s dinner again. Today it was Vegetable Spring Rolls. At least when they were away from home in the day it was sandwiches and a snack and off they went. They’ve become rather demanding since being home. I do it out of love, like all mums do I suppose. I complain but I would never let my family starve. 

Vegetable Spring Rolls

I bought some spring roll wrappers about a month ago already. I had big plans to make a huge batch and freeze them for “rainy” days. But that never happened. I suppose I can’t keep them forever so I had to make a plan.

Vegetable Spring Rolls on a white plate

On Sunday I was in the mood to make these Vegetable Spring Rolls. But I did cheat because I bought a pack of ready cut veggies. Oh, how I hate cutting up veggies. I still do it but somedays I like the easy way out.

What do you need to make the Spring Rolls

I used ready made spring roll wrappers. Who needs to put themselves through hell when you can buy them ready made…haha! I kept my ingredients really simple but they still tasted delicious. All you need is:

5 cups of veggies, carrots, cabbage, green pepper (optional)

soy sauce

garlic

onion

spring onion

chilli

To seal them you will need some flour and a little bit of water and some oil to fry them.

If you are feeding them to kids you can leave out the chilli, for adults I think the chilli gives it a nice kick. You must also ensure you don’t cook the veggies too much, just stir-fry them a little. There must still be a crunch to the veggies when you eat them. A spring roll is all about the crunch, wrappers and veggies!

The only Spring Roll wrappers I find here in Johannesburg is the Fatima’s brand. I love them as they are super thin and easy to work with. When fried they have that perfect crunch. They work well for these spring rolls and certainly makes my life easy.

How to fry the Spring Rolls

You can deep fry the spring rolls which requires a bit more oil. Or you can shallow fry them in about 2 tablespoons of oil. With the shallow frying you have to ensure you keep turning them so they fry evenly on all sides.

I have tried both methods, however I have not tried popping them in the oven. If you want to experiment you welcome to.

More Snack/Appetizer Recipes to try:

Sweetcorn and Cheese Samoosas

Cream Cheese and Salmon in Phyllo

Spicy Chicken Nachos

Vegetable Spring Rolls

Course Appetizer
Cuisine Asian
Keyword easy spring rolls, vegetable spring rolls, vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Servings 12

Ingredients

  • 12 spring roll wrappers
  • 5 cups cabbage and carrots shredded
  • 1 tbsp oil
  • 2 large cloves garlic minced
  • 1/2 tsp grated ginger minced
  • 1 spring onion finely chopped
  • 1 spring onion thinly sliced
  • 1 small onion
  • 1 chilli finely chopped
  • 1 tbsp soy sauce
  • 2 tsp rice vinegar or white vinegar
  • salt
  • pepper
  • vegetable oil for frying

Flour Paste

  • 1 tbsp cake wheat flour or cornflour
  • 1&1/2 tbsp water

Instructions

  • Heat oil in a wok or pan on high heat
  • Add the onion and 1 chopped spring onion and fry for a minute. Add the ginger and garlic and fry for a minute
  • Add the veggies and chilli and fry for another minute. Veggies should still be crunchy
  • Add the sliced spring onion
  • Mix in the vinegar and soy sauce. Add some pepper and salt but not too much as the soy sauce has salt
  • Allow the veggies to cool
  • Keep the spring roll wrappers covered between a damp clean kitchen towel
  • Place a wrapper, like a diamond shape, on a flat surface. One corner pointing towards you. Place a tablespoon of the filling on the one corner. Fold the corner over the filling. Fold the sides like an envelope and roll the wrapper firmly, like a cigar. Brush the edges with the flour paste to seal
  • Heat about 2 cups vegetable oil and deep fry them in hot oil until slightly brown on all sides. Or you can shallow fry them, on medium heat, in 2 tablespoons oil, ensuring you keep turning them so they brown evenly on all sides. Drain on paper towels
  • Serve hot with sweet chilli sauce

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