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Pile of vegetable spring rolls on a white plate garnished with green onions
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4.82 from 16 votes

Spring Rolls Recipe

Crispy and golden on the outside, filled with a tantalizing mix of vegetables and served with a savory dipping sauce, this Chinese spring roll starter is sure to satisfy everyone!
Prep Time45 mins
Cook Time30 mins
Course: Appetizer, Snacks, Starters
Cuisine: Chinese, Vegan
Keyword: Chinese, Spring roll
Diet: Vegan, Vegetarian
Servings: 18 servings
Calories: 110kcal
Author: Farrukh Aziz

Ingredients

  • 18 Spring Roll Wrappers I have used mini roll wrappers
  • 1 tablespoon Vegetable Oil
  • 4 Garlic chopped
  • 1 Onion thinly sliced
  • 1 tablespoon Spring Onion Whites chopped
  • 2.5 cups Cabbage shredded
  • cup Carrot finely chopped or thinly sliced
  • cup Capsicum finely chopped or thinly sliced
  • ¼ cup Beans finely chopped
  • Salt and Pepper to taste
  • 1 teaspoon Red Chilli Sauce
  • ½ tablespoon Soy Sauce or Tamari
  • 1 teaspoon Rice Vinegar
  • ¼ cup Spring Onion Greens chopped
  • ½ tablespoon Sesame Oil
  • 5 tablespoons Cornstarch mixed with 4 tablespoons of water
  • Oil for Deep Frying

Instructions

  • In a pan or a wok, heat vegetable oil and add garlic and fry until just golden.
  • Add garlic and fry until just golden. Do not over brown or burn it.
  • Add sliced onions, and spring onion whites and fry until soft and translucent.
  • Add cabbage and sauté on high heat until water dries up.
  • Then, add carrot, capsicum, beans, salt and pepper and sauté on high heat for 2 minutes.
  • Add salt and pepper, sauté for another 30 seconds.
  • Add chilli sauce, soy sauce and rice vinegar, sauté on for a minute.
  • Lastly, add spring onion greens and sesame oil. Toss on high for another 30 seconds. Please be sure to keep the mixture dry. Take it off the heat and cool.

To fold spring roll (please refer to step by step picture in the post above)

  • Spread one wrapper on plate or cutting board.
  • Place a spoonful of stuffing at the one end.
  • Gently roll the edge cover and secure the filling.
  • Apply some slurry on both the sides and bring it to the center.
  • Again, apply the slurry on the edges and seal the rolls. Make sure that rolls are covered throughout to prevent from drying.
  • Now, heat enough oil in a wok pan or kadhai. When the oil is hot, gently slide in the rolls and fry them until golden and crisp.
  • Take them off and place it on to a absorbent paper towel. Deep fry the remaining rolls in the same manner.
  • Serve these crisp rolls with dipping sauce of choice.

To cook the rolls in Air Fryer

  • To air fry the spring roll, brush or spray with a touch of neutral oil. Cook in a pre-heated fryer at 200°C (390°F) for 5-6 minutes.

To bake the rolls

  • To bake them, place a single layer onto a parchment lined sheet tray. Spray or brush with oil and bake them in a pre-heated oven at 200°C (390°F) degrees for 20-25 minutes.

Notes

At any point, please do not keep wrappers or spring roll exposed to air as it will make them dry. Keep them covered throughout until fried.
These rolls can be frozen easily for good 3 months.
You can add noodles to make it as a noodles spring roll recipe.
This spring roll can be deep fried as well as air fried.
If you want to make them spicy, then add some green chillies or increase the amount of sauces as per your liking. You can use serrano peppers also, if you want to.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 141mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 509IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg