Because they were made during the springtime and for the Spring Festival in China, they are known as spring rolls. Some of the fresh vegetables that appear in spring are used to make them.
A thin pastry or wrapper holds the mixed vegetables, which are then rolled into a cylindrical shape. The rolls can be served raw or cooked further, depending on the wrapper.
There are numerous spring roll variations. As a result, there are numerous spring roll recipes. They can be flavorful, sweet and, surprisingly, non-seared and crisp spring rolls like the Vietnamese spring rolls. The ingredients for the stuffing also differ from country to country in Asia.
For Vegetable Stuffing
- 2 tablespoon oil – any neutral oil or sesame oil (not toasted sesame oil)
- 2.25 to 2.5 cups shredded cabbage – 150 grams
- ½ cup shredded carrots – 80 grams
- ⅓ cup thinly sliced capsicum (green bell pepper), small to medium-sized
- ¼ cup finely chopped french beans – 7 to 8 french beans
- ⅓ cup chopped spring onion whites (scallion whites) – 2 to 3 small to medium-sized scallions
- ½ teaspoon crushed black pepper or black pepper powder or add as per taste
- 1 tablespoon soy sauce – naturally fermented
- 1 teaspoon finely chopped celery – optional
- 1 cup cooked noodles or about 75 grams uncooked noodles – optional
- 3 tablespoon bean sprouts – optional
- 2 to 3 tablespoons chopped spring onion greens (scallion greens)
- salt as required
- oil as required, for deep frying
For The Sealing Paste
- 6 tablespoon all purpose flour or cornstarch
- 4 to 5 tablespoon water or add as required to make a thick paste
- 24 to 30 spring roll wrappers or as required
- First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.
- Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.
- Drain any water and set aside.
- Chop the veggies in thin long strips or matchsticks. For cabbage and carrots, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the french beans you can slice them very thinly, diagonally or finely chop them. Chopping takes time, so you can use a food processor to ease up the work.
- Please note you can use your choice of veggies.
- Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.
- Stir and then add all the chopped veggies.
- Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, then reduce it and continue to stir-fry
- Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.
- Both black pepper and soy sauce can be adjusted as per your taste.
- Mix everything very well. Then add the cooked noodles.
- Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.
- Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.
Preparing Sealing Paste
- In a bowl, mix the all purpose flour or cornstarch and water.
- Whisk very well to make a thick paste without any lumps.
Stuffing Spring Rolls
- Now take the spring roll wrapper. If you are using the wrapper recipe which I have shared, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.
- Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.
Wrapping Method 1
- Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.
- Now spread some of the paste on the sides. Bring one side touching the roll and press gently.
- Do the same with the other side. Again spread the batter on both the closed edges.
- If you are using square wrappers, then do check the recipe video in the post to see the wrapping and folding.
Deep Frying Veg Spring Rolls
- Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).
- Gently slide a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.
- Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.
- Once they become light golden, turn them over and fry the other side.
- Fry till they are crisp and golden, turning over as needed. These spring rolls get fried quickly.
- Remove the fried veg spring rolls with a slotted spoon.
- Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.
- Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like. Serve fried spring rolls hot with any dipping sauce of your choice like chilli garlic sauce, hoisin sauce or tomato ketchup.