Here’s a simple recipe for Veg Spring Rolls:
Ingredients:
For the filling:
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup shredded cabbage
- 1 carrot, julienned or grated
- 1 bell pepper (capsicum), thinly sliced
- 1 cup bean sprouts
- 1/2 cup shredded or thinly sliced mushrooms (optional)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Spring roll wrappers (available in Asian grocery stores)
For sealing the rolls:
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
For frying:
- Oil for deep frying
Instructions:
- Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add minced garlic and chopped onion. Sauté until the onion is translucent and fragrant, about 2 minutes.
- Add shredded cabbage, julienned carrot, sliced bell pepper, bean sprouts, and mushrooms (if using) to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.
- Stir in soy sauce, hoisin sauce, sesame oil, salt, and pepper. Cook for another 1-2 minutes, stirring continuously, until the vegetables are evenly coated with the sauce. Remove from heat and let the filling cool completely.
- To assemble the spring rolls, place a spring roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
- Spoon a portion of the cooled vegetable filling onto the bottom third of the wrapper, leaving some space on the sides. Fold the bottom corner over the filling and tuck it under tightly.
- Fold the left and right corners towards the center, forming an envelope shape. Roll the wrapper tightly towards the top corner to enclose the filling completely. Seal the top corner with the cornstarch slurry to prevent the rolls from opening during frying.
- Repeat the process with the remaining wrappers and filling.
- Heat oil for deep frying in a deep frying pan or wok over medium heat. Once the oil is hot (about 350°F or 180°C), carefully add the spring rolls in batches, seam side down, without overcrowding the pan.
- Fry the spring rolls until they are golden brown and crispy, turning occasionally to ensure even cooking, about 3-4 minutes per batch.
- Once crispy and golden brown, remove the spring rolls using a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.
Enjoy your homemade Veg Spring Rolls!