Veg Spring Rolls
Crispy Veg Spring Rolls. These aren't greasy takeout, they're perfectly crunchy, veggie-filled bites you'll be proud to make at home.
Ingredients
- 16 spring roll wrappers (store-bought)
- 2 medium carrots
- 1.5 cups shredded cabbage
- 1 medium green bell pepper
- 0.5 cup chopped green beans
- 4 cloves garlic
- 1 inch ginger
- 2 tablespoons sesame oil
- 1 medium onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper powder
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 4 tablespoons all-purpose flour
- 6 tablespoons water
- 3 cups oil for deep frying
Instructions
- Wash 2 medium carrots, 1 medium green bell pepper, and 0.5 cup green beans. Peel the carrots and ginger. Finely mince 4 cloves garlic and grate 1 inch ginger. Finely dice 1 medium onion. Cut the carrots into thin strips, thinly slice the green bell pepper, and finely chop the green beans. Shred 1.5 cups cabbage.
- Heat 2 tablespoons sesame oil in a large pan or wok over medium heat. Add the finely diced 1 medium onion and cook in oil while stirring for 2-3 minutes until it becomes translucent.
- Add the finely minced 4 cloves garlic and grated 1 inch ginger to the pan. Cook for 1 minute until fragrant.
- Add the cut 2 medium carrots, sliced 1 medium green bell pepper, chopped 0.5 cup green beans, and shredded 1.5 cups cabbage to the pan. Cook in oil while stirring for 5-7 minutes until the vegetables are slightly tender but still retain a bite. Do not overcook them; they should remain crisp.
- Add 0.5 teaspoon salt, 0.25 teaspoon black pepper powder, 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar to the vegetables. Mix well and cook for another 1-2 minutes.
- Remove the vegetable filling from the heat and let it cool completely. This is very important to prevent the wrappers from becoming soggy.
- In a small bowl, mix 4 tablespoons all-purpose flour with 6 tablespoons water to create a thick paste. This will be used as a sealant for the spring rolls.
- Lay one spring roll wrapper on a clean surface with a corner pointing towards you, forming a diamond shape. Place about 2 tablespoons of the cooled vegetable filling horizontally near the bottom corner of the wrapper.
- Fold the bottom corner over the filling. Then fold in the left and right corners towards the center. Roll the wrapper tightly upwards from the bottom, sealing the edges with a little of the flour paste as you roll to ensure it's securely closed. Repeat with the remaining wrappers and filling.
- Heat 3 cups oil for deep frying in a deep pan or wok over medium-high heat. To check if the oil is hot enough, drop a tiny piece of wrapper into the oil; it should sizzle and rise immediately.
- Carefully place 3-4 spring rolls into the hot oil, making sure not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the fried spring rolls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite dipping sauce, such as sweet chili sauce or schezwan sauce.