Vegetable Spring Rolls

Vegetable spring rolls are popular appetisers in Chinese and Southeast Asian cuisine. Each region has its own distinct recipes with subtle differences. Try this homemade spring roll recipe, and it will be a hit with everyone.

With Ramadan just around the corner, I thought I would share one of my most popular recipes. This is a great recipe to freeze and make ahead. No need to rush for iftar when you have these spring rolls readily available in the freezer.

I have shared many freezer-friendly recipes before, such as my aloo samosas, chicken spring rolls, and keema samosas. What I like to do is bulk prepare all these in advance.

For this recipe, I use spring roll wrappers that are made of wheat. They usually come in a pack of 30, but I like to use the rest for different fillings.

Spring rolls are actually very easy to make. Don’t be scared that you will break the wrappers because they are actually a lot less fragile than you think.

I have kept this recipe authentic to its Chinese roots with the minimal use of spices and the use of cabbage. Usually, I like to add a whole load of spices to everything, but I find that this recipe doesn’t really need it.

Ensure that the filling has cooled down before adding it to the spring rolls. Otherwise, you will have a hard time folding the spring rolls properly and it might cause the filling to seep out and no one wants that!

Preheat the oven to 180°C (350°F) or gas mark 4 and arrange the spring rolls in a single layer on a baking tray.

Brush the spring rolls lightly with oil and bake for about 35 minutes. It is important to note that these spring rolls will not turn golden brown like the fried ones but will instead darken.

The flavour of the filling will not be affected by baking the spring rolls, but the pastry will be less crisp. They will still taste delicious and are a great way to stay healthy without giving up everything.

Now, traditionally Chinese spring rolls are served with sweet and sour sauce, but personally, I love to eat mine with green chutney.

Eat it however you want, whether you want to eat it with some yoghurt chutney or mayonnaise, or even some burger sauce. No one can stop you!

Deliciously crispy and filled with juicy vegetables, this vegetable spring roll recipe is a true joy to make.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Spring Rolls
• Keema Samosa
• Vegetable Pakora
• Green Chutney
• Mozzarella Sticks

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Vegetable Spring Rolls

by Nabeela Kauser

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.

5 from 4 votes

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Appetiser

Cuisine Chinese, Indian, Pakistani

Servings 4

Calories 240 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 8 Spring Roll Wrappers
• ▢ 2 Carrots Grated
• ▢ 1 Onion Finely chopped
• ▢ 1 Bell Pepper Finely chopped
• ▢ 100 g Cabbage Finely shredded
• ▢ 100 g Peas Frozen
• ▢ 2 cloves Garlic Minced
• ▢ 2 tbsp Oil Vegetable
• ▢ Salt and pepper To taste
• ▢ Oil For deep frying

Slurry

• ▢ 1 tbsp Flour
• ▢ 2 tbsp Water

Instructions

• Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
• Add the minced garlic, finely chopped onion, and finely chopped bell pepper. Cook until they become soft, approximately 4-5 minutes.
• Add grated carrots, finely shredded cabbage, and frozen peas to the pan. Continue cooking until the vegetables are tender, around 4-5 more minutes.
• Season to taste with salt and pepper.
• 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.
• In a small bowl, make a slurry by mixing together flour and water.
• Brush the edges of the wrapper with the slurry and press them together to seal. Repeat this step for the remaining wrappers and filling.
• In a deep saucepan, heat enough vegetable oil for frying over medium-high heat.
• Fry the spring rolls in small batches until they become golden brown and crispy, approximately 4-5 minutes.
• Remove the spring rolls from the oil and drain on a paper towel. Serve hot with your preferred dipping sauce.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 240kcalCarbohydrates: 37gProtein: 6gFat: 8gSaturated Fat: 1gTrans Fat: 0.03gCholesterol: 3mgSodium: 247mgPotassium: 342mgFiber: 5gSugar: 6gVitamin A: 6249IUVitamin C: 62mgCalcium: 59mgIron: 2mg

Keyword Cooking, Food, Fried, Party Food, Recipe, Street Food, Vegetables, Vegetarian

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