Vegetable spring rolls are crispy, savory bites that everyone loves! This easy, plant-based recipe is perfect for meal prep or a quick snack. With fresh veggies and simple ingredients, it’s a healthy option the whole family will enjoy.
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About Vegetable Spring Rolls
What Are Vegetable Spring Rolls?
Vegetable spring rolls are delightful Asian-inspired snacks, typically filled with a colorful assortment of vegetables and wrapped in thin pastry. These delightful treats can be either fried for a crispy finish or baked for a healthier alternative.
Popular Variations of Spring Rolls
You can find a variety of spring roll recipes that incorporate different vegetables and proteins. Variations may include ingredients like shrimp, chicken, or even tofu. For a fun twist, try our Egg Roll in a Bowl or Egg Roll Bowl for a hearty meal!
Ingredients for Vegetable Spring Rolls
Fresh Vegetables Needed
Gathering fresh veggies is crucial for the best flavor. For these spring rolls, you need:
- 3 cups shredded cabbage
- ½ cup shredded carrot (1 medium carrot)
- ¼ cup julienned bell pepper (capsicum)
- 2 sprigs spring onions (white & green separated)
Optional Ingredients for Added Flavor
If you’d like to enhance the flavor even more, consider adding:
- 1 cup cooked noodles or half noodle cake (optional)
- 1 to 2 teaspoons oil
- 1 to 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- ¼ to ½ teaspoon black pepper powder
- Salt (if needed)
Step-by-Step Instructions to Make Vegetable Spring Rolls
Preparing the Filling
Start by heating oil in a pan. Sauté the white parts of the spring onions until fragrant. Next, add in the cabbage, carrot, and bell pepper. Stir-fry these vibrant veggies on high heat until half-cooked but still crunchy. Then, stir in soy sauce and rice vinegar, mixing well. Add the green parts of the spring onions, black pepper, and a small pinch of salt. Remove from heat and let the filling cool.
Assembling the Spring Rolls
While the filling cools, cover the frozen spring roll wrappers with a damp cloth for 5 to 7 minutes. On a clean surface, place one wrapper. Add a spoonful of your vegetable filling and roll the edge over it. Fold the sides towards the center and roll tightly, sealing the edge with a damp cloth.
Cooking Methods: Frying vs. Baking
For frying, heat oil in a deep pan until hot. Test the oil by dropping a small piece of the wrapper; it should rise without browning. Fry the spring rolls until golden brown, then transfer them to a paper towel to drain excess oil. Alternatively, if you prefer baking, preheat the oven to 220°C (428°F), brush the rolls with oil, and bake for 12 to 15 minutes until golden.
Tips for Perfect Vegetable Spring Rolls
Choosing the Right Wrappers
Using high-quality spring roll wrappers is essential. Look for wrappers that are pliable and not too thick, as they help create a crisp texture. Some brands may have gluten-free options available.
Storing and Reheating Leftovers
These spring rolls are best served fresh, but if you have leftovers, refrigerate them for a short time. To reheat, you can quickly fry them again to regain some crispness or bake them at a low temperature until heated through.
Related Recipes to Try
FAQs
What ingredients do I need to make vegetable spring rolls?
To make vegetable spring rolls, you’ll need shredded cabbage, shredded carrot, julienned bell pepper, spring onions, and optional ingredients like cooked noodles, soy sauce, and rice vinegar.
How do I properly wrap vegetable spring rolls?
To wrap vegetable spring rolls, place a spoonful of filling on a wrapper, fold the edge over, then fold the sides in towards the center and roll tightly, sealing the edge with a damp cloth.
Can vegetable spring rolls be made ahead of time?
Yes, you can prepare the filling ahead of time and wrap the spring rolls a few hours before cooking. Just store them covered in the refrigerator.
What are some delicious dipping sauces for vegetable spring rolls?
Try serving vegetable spring rolls with sauces like ketchup, red chili sauce, or spicy Schezwan sauce for an extra kick!
Are vegetable spring rolls healthy compared to other snacks?
Yes, vegetable spring rolls are a healthy snack option, especially when baked instead of fried, as they are packed with nutritious vegetables and lower in calories than many other snacks.
Conclusion
Vegetable spring rolls are a delightful, versatile snack that can be customized to your taste. Don’t hesitate to experiment with different vegetables or serve them with your favorite dipping sauces. For more inspiration, check out our Pinterest page for a variety of recipes that are as delicious as they are easy to prepare!
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Delicious Vegetable Spring Rolls: A Family Favorite
Equipment
- pan
- deep pan
- oven
- damp cloth
- paper towels
Ingredients
- 3 cups shredded cabbage
- 1 medium shredded carrot
- ¼ cup julienned bell pepper (capsicum)
- 2 sprigs spring onions (white & green separated)
- 1 to 2 teaspoons oil
- 1 to 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- ¼ to ½ teaspoon black pepper powder
- Salt (if needed)
- 1 cup cooked noodles (optional)
- 6 frozen spring roll wrappers
- 1 cup oil for deep frying or 1 tablespoon for baking
Instructions
- Heat oil in a pan and sauté the white parts of the spring onions.
- Add cabbage, carrot, and bell pepper, stir-fry until half-cooked but crunchy.
- Stir in soy sauce and vinegar, mix well, then add green spring onions, black pepper, and salt. Let cool.
- If using noodles, boil until al dente, rinse, drain, and mix with vegetables.
- Cover spring roll wrappers with a damp cloth for 5 to 7 minutes.
- Place a wrapper on a clean surface, add filling, roll over the filling.
- Fold sides towards the center and roll tightly, sealing with a damp cloth.
- Heat oil in a deep pan, test with a small piece of wrapper.
- Fry spring rolls until golden brown, then drain on paper towels.
- For baking, preheat oven to 220°C, brush rolls with oil, and bake for 12 to 15 minutes.