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Classic Vegetable Spring Rolls
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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
Cook Time15 minutes
Total Time1 hour 15 minutes
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

Ingredients

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

Instructions

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.

Nutrition

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