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Fried Vegetable Spring Rolls Recipe

Fried Vegetable Spring Rolls

These Fried Vegetable Spring Rolls are irresistibly crispy on the outside and packed with colorful, savory vegetables inside. Filled with crunchy cabbage, carrots, bell peppers, and green beans, then wrapped in delicate spring roll wrappers and fried until golden, they make an easy Indo-Chinese appetizer or snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15
Course: Appetizer
Cuisine: Chinese
Calories: 105
Ingredients Equipment Method

Ingredients
  

For the Vegetable Filling
  • 2 tablespoons neutral oil
  • ½ cup finely chopped spring onions
  • 2 garlic cloves finely minced
  • 1½ cups finely shredded cabbage
  • ¾ cup julienned carrots
  • ¾ cup thinly sliced bell pepper
  • ½ cup finely chopped green beans
  • 1 teaspoon light soy sauce
  • 1 teaspoon chili sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt or to taste
For the Spring Rolls
  • 15 spring roll wrappers thawed
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water
  • Oil for deep frying

Equipment

  • Large skillet or wok
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Deep frying pan or wok
  • Slotted spoon
  • Paper towels

Method
 

  1. Heat oil in a large skillet or wok over medium-high heat. Add the spring onions and garlic and sauté for about 30 seconds, until fragrant.
  2. Add the cabbage, carrots, bell pepper, and green beans. Stir-fry over medium-high heat for 4 to 5 minutes, keeping the vegetables slightly crisp rather than completely soft.
  3. Stir in the soy sauce, chili sauce, black pepper, and salt. Cook for another 2 to 3 minutes, allowing any excess moisture to evaporate. Transfer the filling to a plate and let it cool completely.
    Fried Vegetable Spring Rolls Recipe
  4. Mix the flour and water in a small bowl to make a smooth, thick sealing paste. Place one spring roll wrapper on a clean surface and add about 1 to 2 tablespoons of the cooled vegetable filling near one edge.
  5. Fold the bottom and side edges over the filling, then roll the wrapper tightly into a neat cylinder. Brush the final edge with the flour paste and press gently to seal. Repeat with the remaining wrappers and filling.
  6. Heat oil in a deep pan to about 350–375°F (175–190°C). Fry the spring rolls in small batches, turning occasionally, until crisp and evenly golden brown.
  7. Remove the spring rolls with a slotted spoon and drain on paper towels. Serve hot with chili garlic sauce, sweet chili sauce, or tomato ketchup.