Vegetable Spring Rolls Recipe

Introduction:

Vegetable spring rolls are a delicious and crispy appetizer, perfect for any occasion, from a casual family meal to a celebration like the Lunar New Year.

With a filling made of cabbage, carrots, mushrooms, garlic, and ginger, these rolls are not only tasty but also packed with nutritious vegetables.

The crispy golden exterior pairs perfectly with soy sauce or your favorite dipping sauce.

Once you learn how easy it is to make these spring rolls, you’ll find them becoming a staple in your kitchen.

Ingredients:

1 tablespoon vegetable oil

1 clove garlic, minced

10-12 leaves Napa cabbage, chopped (about 4 cups)

1 medium carrot, thinly sliced

3 shiitake mushrooms, sliced

1/2 inch ginger, peeled and minced

1/2 teaspoon salt

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

2 tablespoons cornstarch dissolved in 2 tablespoons room temperature water

1 package of square spring roll wrappers

Additional vegetable oil for frying

Instructions:

Prepare the Filling:

Heat 1 tablespoon of vegetable oil in a pan over medium heat until shimmering.

Add the minced garlic, chopped cabbage, sliced carrot, shiitake mushrooms, and minced ginger. Stir-fry for 8 to 10 minutes, allowing the vegetables to soften and release moisture.

Season with salt, sesame oil, and rice wine vinegar. Stir to combine and continue cooking until the vegetables are tender.

Mix in the cornstarch slurry (cornstarch dissolved in water) to thicken the vegetable mixture. Cook for an additional minute until the filling becomes thickened.

Transfer the filling to a bowl and let it cool. If desired, you can refrigerate the filling overnight for easier handling.

Wrapping the Spring Rolls:

Lay a spring roll wrapper on a flat surface with a corner facing you. Spoon about 1.5 to 2 tablespoons of the vegetable filling into the center of the wrapper.

Fold the corner closest to you over the filling, tucking it in like a blanket. Fold the two side corners toward the center, then roll the wrapper tightly toward the last corner, sealing the spring roll into a log shape.

Place the rolled spring rolls under a damp paper towel to prevent them from drying out, and repeat with the remaining wrappers and filling.

Frying the Spring Rolls:

Heat vegetable oil in a medium pot until it reaches a temperature suitable for frying (around 350°F/175°C). Test the temperature by dipping a small piece of wrapper into the oil; if it sizzles and bubbles, the oil is ready.

Fry the spring rolls in small batches, cooking for 60 to 90 seconds on each side, or until they turn golden brown. Be cautious not to overcrowd the pot.

Once fried, transfer the spring rolls to a plate lined with paper towels to absorb excess oil.

Serving:

Serve the hot spring rolls with soy sauce, sweet chili sauce, or your favorite dipping sauce. Enjoy immediately for the best crispy texture.

Conclusion:

Vegetable spring rolls are a wonderful way to enjoy fresh, flavorful vegetables in a crispy, golden wrapper.

Whether you’re celebrating a special occasion or simply looking for a tasty appetizer, these spring rolls are sure to impress.

By customizing the filling with your favorite vegetables or even adding proteins like shrimp or chicken, this recipe can easily become a family favorite.

Once you’ve mastered the art of rolling and frying, you’ll never want to return to frozen spring rolls again!