Crispy fried Indo-Chinese (asian) style veg spring rolls that are perfect for a vegetarian (and naturally vegan) starter or appetiser filled with vegetables of your choice like carrots, capsicum, beans and cabbage.
5:53 am of 27th April 2020, when ideally I should be sleeping, I write this post as I officially ruin my routine! How crazy have the last 30 days been for all of us around the world. I had full plans to be off to bed by 11 pm but will you believe me what all I accomplished in the last 6 hours? A mini home workout (one of my favourite things lately! + corona documentary on Netflix + almost redesigned the blog logo + attended one full course on FBP followed by aimless scrolling through twitter. I try to close my eyes and go to sleep and I start dreaming about these veg spring rolls.
Veg spring rolls are Indo-Chinese style (asian) fried spring rolls filled with vegetables and basic seasoning plus a hint of soy sauce. They are super crunchy and crispy and so perfect with a delicious dipping sauce or just regular ketchup.
Veg spring rolls are perfect for serving as appetisers or bar snacks and are simply perfect for finger food or pass arounds at a party or a get together. Plus they are vegetarian and vegan. After having tried this recipe twice, I finally perfected the recipe for these crunchy spring rolls filled with vegetables of your choice: the best choice would be cabbage, carrots, beans and capsicum.
How to make chinese veg spring rolls at home?
Ingredients:
- spring roll sheets - regular store bought spring roll sheets (commonly available at Asian stores) or egg roll sheets
- vegetables of your choice - I used cabbage, carrots, onions, capsicum, beans
- soy sauce - just about 1 tsp of light soy sauce
- salt & pepper -for seasoning
Method:
- start by sautéing some onion & garlic in 2 tbsp oil and cook for about a minute on low flame until fragrant
- now add all the vegetables, salt, pepper and soy sauce.
- cook for about 10-12 minutes and transfer to a plate lined with kitchen paper to get rid of excess oil & moisture (do not skip this step!)
- start preparing the spring rolls and shape them into tiny rolls like this:
Similar recipes from the blog that you might like:
- vietnamese summer spring rolls with peanut butter dipping sauce
- apple pie spring rolls
- mushroom & cheese samosas
- crispy honey chilli potatoes
- baby corn salt & pepper
- chilli paneer recipe
Vegetable Spring Roll
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 15 spring rolls 1x
- Category: appetiser
- Method: stove top
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Crispy fried Indo-Chinese (asian) style veg spring rolls that are perfect for a vegetarian (and naturally vegan) starter or appetiser filled with vegetables of your choice like carrots, capsicum, beans and cabbage.
Ingredients
- 15 spring roll sheets
- 2 tbsp extra virgin olive oil
- 1/2 tbsp garlic (finely chopped)
- 1/2 cup spring onions (white part)
- 1 1/2 cup cabbage (shredded)
- 3/4 cup carrot (julienne)
- 3/4 cup capsicum (julienne)
- 1/2 cup green beans (finely chopped)
- salt
- pepper
- 1 tsp soy sauce
- 1 tsp chilli sauce (like Sriracha)
- oil for deep frying
Instructions
- Transfer the spring roll sheets from the freezer to the fridge/ kitchen counter to let them naturally thaw.
- To a non stick pan, add 2 tbsp olive oil and let this heat over low flame.
- Add onions and garlic and sauté for a few seconds on low flame until they are fragrant.
- Add all of the vegetables and cook on medium flame for 2 minutes.
- Now add salt, pepper, soy sauce and sriracha. Mix well.
- Turn the flame to low, cover the pan and let the vegetables cook for about 4-5 minutes.
- Take off the lid and stir the vegetables. Let cook for additional 4-5 minutes until fully reduced and lightly browned.
- Turn off the flame and transfer this mixture to a plate lined with kitchen paper to get rid of excess oil. Place additional kitchen paper on top of the veggies to absolutely get rid of any moisture and oil. Press the kitchen paper on the veggie mix so that all oil is absorbed in the kitchen paper.
- Prepare the spring rolls (see step by step method in blog post) and deep fry until golden brown.
- Serve hot with dip or chutney or ketchup.
Keywords: vegan, vegetarian, fried, spring rolls, asian, chinese, Indo, appetiser, snack
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