Crispy Vegetable Spring Rolls

Description

Crispy vegetable spring rolls are a golden, crunchy snack filled with a medley of fresh, lightly seasoned vegetables wrapped in thin pastry sheets and fried until perfectly crisp. Popular in Asian cuisine, these rolls make an irresistible appetizer, side dish, or party snack. They’re customizable, easy to prepare ahead, and can be baked or air-fried for a healthier version.

Ingredients For Crispy Vegetable Spring Rolls

• 1 cup cabbage, shredded

• 1 carrot, julienned

• ½ cup bell peppers (red, green, or yellow), thinly sliced

• ½ cup bean sprouts (optional)

• 3–4 spring onions, finely chopped

• 2 cloves garlic, minced

• 1 tbsp soy sauce (low sodium preferred)

• 1 tsp sesame oil

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• 1 tbsp oil (for stir-frying vegetables)

• 12–15 spring roll wrappers

• Oil for deep frying (or spray for baking/air-frying)

• Slurry: 2 tbsp flour + 2 tbsp water (for sealing rolls)

Instructions

1. Prepare Filling

   • Heat 1 tbsp oil in a wok/pan.

   • Add garlic and sauté until fragrant.

   • Add cabbage, carrot, peppers, and bean sprouts. Stir-fry on high heat for 2–3 minutes.

   • Season with soy sauce, sesame oil, salt, and pepper. Cook another 1–2 minutes (vegetables should stay slightly crunchy).

   • Remove from heat and let the mixture cool completely.

2. Assemble Spring Rolls

   • Place one wrapper on a clean surface in a diamond shape.

   • Add 2–3 tbsp of the cooled filling near the bottom corner.

   • Fold the bottom over the filling, fold in the sides, and roll tightly.

   • Seal edge with the flour slurry. Repeat with remaining wrappers.

3. Cook Spring Rolls

   • Deep fry method: Heat oil to 350°F (175°C). Fry rolls in batches until golden brown and crispy (about 3–4 minutes). Drain on paper towels.

   • Baking method: Brush/spray rolls with oil and bake at 400°F (200°C) for 18–20 minutes, turning halfway.

   • Air fryer method: Spray with oil and air-fry at 375°F (190°C) for 12–15 minutes.

4. Serve

   • Serve hot with sweet chili sauce, soy sauce dip, or garlic chili sauce.

Notes

• Always cool the filling before wrapping, otherwise steam will make the wrappers soggy.

• Do not overfill the rolls; this prevents tearing.

• Fry in small batches to maintain oil temperature and crispiness.

• You can freeze uncooked spring rolls for up to 2 months. Fry directly from frozen.

Tips

• Add mushrooms, zucchini, or baby corn for extra flavor.

• Use rice paper wrappers for a lighter, gluten-free option.

• Double the batch for meal prep—perfect for quick snacks.

• Serve with multiple dips for variety: peanut sauce, hoisin dip, or hot mustard.

 Servings

• Makes 12–15 spring rolls

• Serves 4–6 people as an appetizer/snack

Nutritional Information (per 1 spring roll, deep-fried)

• Calories: ~120 kcal

• Carbohydrates: 15 g

• Protein: 2 g

• Fat: 6 g

• Fiber: 1.5 g

• Sodium: 150 mg

(Baked/air-fried version reduces calories and fat by ~30–40%.)

Health Benefits

• Packed with fiber-rich vegetables that support digestion.

• Low in cholesterol (especially if baked or air-fried).

• Provides vitamins A & C for immunity and skin health.

• Customizable to dietary needs (vegan, gluten-free with rice paper).

• Great alternative to heavy fried snacks.

❓ Q&A

Q1: Can I make spring rolls ahead of time?
Yes! You can assemble and refrigerate them for up to 24 hours, or freeze them uncooked for later use.

Q2: How do I prevent rolls from bursting while frying?
Make sure the filling is dry and the edges are sealed well with slurry. Avoid overstuffing.

Q3: Can I make them without frying?
Yes! Bake or air-fry for a healthier version. They’ll still turn out crisp with less oil.

Q4: What’s the best dipping sauce?
Sweet chili sauce is classic, but peanut satay, hoisin, or spicy garlic soy sauce are excellent too.

Q5: Are these suitable for kids?
Absolutely! Just keep the seasoning mild. Kids love dipping them in ketchup or mild sweet chili sauce.