By Rajan Bhattacharya
September 2, 2024
Learn how to make crispy, savoury vegetable spring rolls at home with this simple and adaptable recipe. These golden-fried snacks are filled with a tasty mix of stir-fried vegetables, perfect for any occasion.
2 tbsp oil (neutral or sesame oil) 2½ cups shredded cabbage ½ cup shredded carrots ⅓ cup thinly sliced capsicum ¼ cup finely chopped french beans ⅓ cup chopped spring onion whites ½ tsp crushed black pepper 1 tbsp soy sauce
1 tsp finely chopped celery (optional) 1 cup cooked noodles (optional) 3 tbsp bean sprouts (optional) 2-3 tbsp chopped spring onion greens Salt to taste Oil for deep frying 6 tbsp all-purpose flour or cornstarch 4-5 tbsp water (for sealing paste) 24-30 spring roll wrappers
Heat oil in a wok on medium heat. Add spring onion whites and sauté until soft.
Add all chopped vegetables and stir-fry on high heat for 4-5 minutes until slightly softened.
Add crushed black pepper, soy sauce, and optional celery. Stir well to combine.
Mix in cooked noodles (optional) and season with salt. Stir-fry until filling is dry.
Prepare a thick sealing paste by mixing flour/cornstarch with water.
Place 1-2 tbsp of filling on a spring roll wrapper. Apply sealing paste on edges, then roll tightly.
Deep fry the rolls in hot oil until golden and crispy. Drain excess oil and serve hot.