Vegetable Spring Rolls
These vegetable spring rolls are a classic Chinese dish. They are both egg and dairy free so are perfect for anyone following a vegan or plant based diet. Enjoy with your dipping sauce of choice.
Prep Time45 minutes mins
Cook Time15 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Snack
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: beansprouts, carrot, garlic, ginger, red pepper, soy sauce, spring roll wrappers, white cabbage
Servings: 20 spring rolls
Calories: 88.22kcal
For the filling
- 200 grams bean sprouts
- 1 large carrot julienned
- 1 red pepper julienned
- 1 small white cabbage julienned
- 8 spring onions julienned
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp mirin
- 1 clove garlic minced
For the spring roll wrappers
- 1 pack spring roll wrappers 8" squares
- 1 tbsp corn flour mixed with 1 tbsp water to make a paste
To make the filling
Place all of the thinly sliced (julienned) vegetables into a bowl along with the sesame oil, soy sauce, Shaoxing rice wine, mirin and minced garlic. Mix well and place to one side for 30 mins - 1 hour to absorb the flavour.
To make the spring rolls
Place the wrapper on a flat surface and place two big spoonfuls of the mixture an inch or two above the bottom edge of the wrapper.
Fold the bottom edge of the wrapper up and over the filling, tuck it in tightly and then fold in the two sides.
Keeping the two sides folded in, roll tightly upwards until the filling is well wrapped.
To seal the spring roll brush a little of the corn flour paste along the top edge and press down.
Place the spring rolls on a tray with the seam down.
To cook (frying method)
Place enough oil in a frying pan or wok so that its roughly 2 - 3 inches deep. Heat the oil slowly until it reaches 165 C / 325 F.
Fry the spring rolls in small batches so that they are not crowded in the pan. Roll them over in the pan so that they cook evenly.
Once they are golden brown and crisp remove them from the pan and drain them on kitchen roll.
To cook (oven method)
Pre-heat your oven to 180 C / 356 F.
Brush each spring roll with oil. Place the tray in the oven and bake for 15 minutes or until the spring rolls are crisp and golden.
Serve while still hot with a dipping sauce of your choice.
Calories: 88.22kcal | Carbohydrates: 17.4g | Protein: 3.35g | Fat: 0.63g | Saturated Fat: 0.11g | Cholesterol: 2.02mg | Sodium: 241.75mg | Potassium: 135.98mg | Fiber: 1.85g | Sugar: 2.18g | Vitamin A: 875.82IU | Vitamin C: 23.15mg | Calcium: 31.89mg | Iron: 1.17mg