Crispy Spring Rolls | Vegetable Spring Rolls
Vegetable Spring Rolls are crispy savoury rolls. These spring rolls are pastry sheets wrapped around sautéed spring vegetables. These are then, deep-fried until golden brown in colour.
Ingredients
- 3 cups cabbage thinly sliced
- ½ cup French beans diagonally chopped
- ½ cup carrots juliennes
- ½ cup green capsicum juliennes
- 1 small onion thinly sliced
- ¼ cup spring onions finely chopped
- 2 tsp ginger- garlic finely chopped
- 1 tsp soy sauce
- ½ tsp hot chilli garlic sauce/schezwan sauce
- 1 tbsp oil for sautéing sesame oil or regular oil or a mix of both
- Salt to taste
For Wrapper Sheets
- 1.5 cup refined flour
- ½ tbsp cornflour
- A pinch of salt
- ½ tsp oil + more for deep frying the spring rolls
- Water to knead
- Slurry
Instructions
Vegetable Filling
- Firstly, heat oil in a wok or pan.
- Add chopped ginger garlic and sauté till translucent.
- Then add chopped white bulbs of spring onions and sliced onions and sauté for a few seconds.
- Furthermore, to this add cabbage, beans, capsicum and carrots. Sauté on medium heat.
- Then add salt and sauté until liquids dry
- Lastly add hot chilli garlic sauce, soy sauce and chopped green parts of spring onions.
- Combine everything very well. Put off flame. Set aside to cool.
Wrapper Sheets (Method 1)
Kneading Dough
- Firstly, in a wide bowl take flour and add cornflour to it
- Then add salt and oil.
- Gradually add water and make a firm dough
- Cover and keep aside
Preparing wrapper sheets
- Firstly, make five small balls from part of the dough
- Then roll out each ball half way. Spread oil and then sprinkle refined flour on each. Now stack the rolled sheets. The top-most sheet should have its greased side facing inwards
- Dust the stack with some flour and gently press to prevent them from sliding whilst rolling. Now with a rolling pin, roll out the entire stack of five wrapper sheets without applying much pressure
- Place the stack on a heated skillet. Roast the stack of sheets from both sides until steam forms and the colour slightly changes. The steam so formed, cooks the sheets. Once roasted from both sides, place it out on a board and separate the wrappers. Take care not to burn your hand with the escaping steam.
- So now we have prepared five-wrapper sheets in one go. Commendable, isn't it? Cover the wrapper sheets with a clean kitchen cloth. You may sprinkle with water to keep the wrapper sheets soft.
Wrapping the spring rolls
- Take one wrapper sheet. Place small quantity of filling.
- Apply slurry on the edges. Lift up one side and roll into a cylinder carefully tucking in the sides.Double check for sealed sides.
- Similarly, prepare the other spring rolls.
Freezing the Spring Rolls
- If making ahead of time, then freeze the spring rolls.
- For this, place the tray of wrapped spring rolls in the freezer for 10 minutes. Then put all these spring rolls in a zip lock bag and place them in freezer. Take out from freezer ten minutes before frying for your family or guests.
Frying
- Heat sufficient oil in a wide bottom pan.
- When moderately hot, put 3-4 spring rolls in the hot oil. Fry on medium heat till golden grown .
- Drain excess oil on absorbent paper.
- Serve hot with Hot Chilli Sauce or Schezwan Sauce.
Wrapper Sheets (Method 2) - Simplified
Kneading Dough
- Firstly, take refined flour in a wide bowl .
- Then add salt and oil.
- Rub the oil into the flour. The flour should have a slightly crumbly. texture
- Gradually add water and make a firm dough. Cover and set aside.
Rolling Sheets and Wrapping
- Make small balls and roll out each ball into a thin sheet.
- Place a small amount of filling. Apply slurry all around the edges. Tuck the sides and roll tightly to form a cylinder.
- Follow same steps for wrapping all the spring rolls.
Frying
- Heat oil for deep-frying.
- Deep fry spring rolls on medium heat. Fry until crisp and light brown in colour
- Drain off oil on absorbent and serve hot with chilli sauce
Freezing
- To freeze the spring rolls for later use, only lightly fry these rolls ( in the above step) for few seconds. DO NOT fry completely.
- Drain on absorbent paper and cool.
- Lastly, place these partly fried spring rolls in zip lock bag to store in freezer.
- Take them out from freezer ten minutes prior to frying.
What to serve with
- Spring rolls and Schezwan Hakka Noodles can make a light and tasty combo meal. Fusion Chinese Noodles Samosa shows the fondness for Chinese/Indochinese food . Enjoy all these with dips or sauces such as Hot Chilli Sauce or Schezwan Sauce.
Notes
- To enjoy spring rolls have them hot and warm. They become soggy if kept for longer time.
- Finely cut the vegetables for spring rolls.
- Sauté the vegetables on medium to high heat to keep the them dry and crunchy.
- Prepare thin wrapper sheets. Cover them with cloth to keep them soft for making spring rolls.
- Do not overstuff the spring rolls with vegetables. It can make shaping into spring rolls rather difficult.
- Wrap the spring rolls tightly around the vegetables to prevent air pockets. By doing so the spring rolls looks firm and presentable.
- Seal the edges well so that while frying the rolls the vegetables do not pop into the oil nor does the oil seep into the rolls.
- For freezing in a plastic box, arrange the spring rolls in a single layer with the seam sides down. . Keep butter paper or foil before spreading the second layer .