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Prep 20 minutes
Total 20 minutes

Chinese Veggie Spring Rolls

Spring rolls are one of the appetizers served in Chinese restaurants all over the world. But there are different versions of spring rolls made in different Asian countries.

Usually in Thai and Chinese spring rolls, Shitake mushrooms and glass rice noodles are used along with prawns, chicken or pork. But I have made veggie spring rolls, so I have used cabbage, carrots, spring onions and sprouts. You can use any sauce and veggie combination you like. I have added soy sauce, rice vinegar, sweet chilli sauce and a bit of hot sauce to make it sweet and tangy with a slight note of spicy flavour. The filling is rolled in filo pastry leaves and deep fried. You can alternatively bake them. These crispy spring rolls are irresistible.

Making spring rolls at home are way healthier and cheaper too, but most important they taste so much better than the take away meal. You also have the added perk, you

can have as many as you want 😊.

Serves
US|Metric
ingredients
  • Spring onion: 4 (chopped)
  • Sprouts: 1 cup
  • Carrot: 2 (juliennes)
  • Soy sauce: 1tbsp
  • Rice wine vinegar: 1 tbsp
  • Chilli sauce: 1 tsp
  • Sweet chilli sauce: 1 tsp
  • Sesame oil: 1 tsp
  • Pepper: 1/2 tsp
  • Salt: to taste
  • Oil: For frying + 2 tbsp

For the dip

  • Soy sauce: 1 tbsp
  • Fish sauce: 1 tsp
  • Oyster sauce: 1 tsp
  • Ketchup: 1 tsp
  • Brown sugar: 1 tsp
  • Hot water: 2 tbsp

For the flour paste

  • Plain flour: 3 tbsp
  • Water: 5-6 tbsp

Chinese Veggie Spring Rolls

Spring rolls are one of the appetizers served in Chinese restaurants all over the world. But there are different versions of spring rolls made in different Asian countries.

Usually in Thai and Chinese spring rolls, Shitake mushrooms and glass rice noodles are used along with prawns, chicken or pork. But I have made veggie spring rolls, so I have used cabbage, carrots, spring onions and sprouts. You can use any sauce and veggie combination you like. I have added soy sauce, rice vinegar, sweet chilli sauce and a bit of hot sauce to make it sweet and tangy with a slight note of spicy flavour. The filling is rolled in filo pastry leaves and deep fried. You can alternatively bake them. These crispy spring rolls are irresistible.

Making spring rolls at home are way healthier and cheaper too, but most important they taste so much better than the take away meal. You also have the added perk, you

can have as many as you want 😊.

Step 1: Preparing the filling

Heat oil (2tbsp) in a wok or frying pan, add the chopped garlic and spring onion whites, sauté for a minute, then add the rest of the veggies, cook on high flame for 5 minutes so that the veggies wilt. Add the sauces, pepper and salt. Mix well, add the spring onion greens and keep aside and let it cool. If you like to add meat, add the chicken/ prawn/pork (cut into small pieces) right after adding spring onion whites. Half cook the meat, add the veggies and cook everything together as above.

Step 2: Making spring rolls

Once the veggie mix cools, take out the filo pastry sheets. Place a table spoon of the mixture 2 inches above the bottom of the pastry, fold, then roll to the middle/ half of the pastry, then fold the sides, apply the flour paste and roll. This helps to seal the pastry and to keep the spring roll shape while frying. Repeat the process with all the spring rolls.

Step 3: deep fry

Heat oil in a deep-frying pan on a medium flame, deep fry the spring rolls for about 2 minutes turning in between to golden brown. Alternatively, brush egg coating or oil on the spring rolls and bake them in the oven at 180C for 20-25 minutes.

Step 4:

Prepare the dip using the ingredients written under the dip. Enjoy them while they are hot and crispy. The left overs can be frozen or refrigerated. They can be reheated in the oven for few minutes, they will be crispy once again. Or the spring roll can be stored in freezer bags in the freezer. They can take out, defrosted and then cooked

whenever you like.