Spring rolls are a Chinese snack that consists of crispy rolls filled with a savory mixture of vegetable stuffing. Wrapped in a crisp wrapper, hot pockets of spiced vegetables are deep-fried and served as a delicious snack. You can use whatever vegetables you have to make this delicious recipe for crispy vegan Veg Spring Rolls. I am excited to show you how easy it is to make your favorite Indo-Chinese street food using a few ingredients.
Spring rolls were created during spring and for the Spring Festival. Spring rolls are made from some of the new vegetables that come out in the spring.
The vegetables are rolled into a cylindrical shape by placing them inside a thin pastry or wrapper. The rolls can be eaten fresh or further cooked, depending on the wrapper type.
Spring rolls come in so many different varieties. You will find many other spring roll recipes. You can make savory or sweet spring rolls and even make them without frying. Ingredients for the stuffing also differ from one Asian country to another.
The Spring Roll Recipe
You know I love vegetables if you’ve been reading this blog for some time. What happens when said vegetables are seasoned with delicious spices, wrapped in a thin dough layer, and deep-fried to golden perfection? There is nothing better.
Fried spring rolls are one of my favorite foods. They’re crunchy on the outside and are filled with a spicy veggie-noodle mix. You can dip them in various sauces, including chili, tomato, hoisin, or Szechuan.
In India, vegetable spring rolls are popular street food. This recipe is suitable for both vegans and vegetarians. The rolls are filled up with aromatics, seasonings, and healthy vegetables. I have used soy sauce to season the vegetable filling, not shrimp sauce.
These homemade Spring Roll wrappers are easy to make and only require a few pantry items. If you want to save time, you can also use pre-made wrappers. Making spring rolls is simple once you have your wrappers prepared.
This recipe for veggie spring rolls is also very flexible. The filling can be made from any vegetable in your crisper drawer. This is a great way to use leftover produce.
The seasonings are kept simple so the flavor of the vegetables can shine through. You can deep fry the rolls, shallow fry, bake, or air-fry.
This recipe makes between 24 and 30 small or medium-sized fried rolls. These veg rolls are perfect for a quick dinner or an appetizer for your family.
This recipe is also vegan, making it an excellent appetizer for guests. Both your vegetarian and omnivorous friends will love these crispy spring rolls!
Need more protein boost? Add mushrooms, scrambled tofu, or bean sprouts.
Meet me in the kitchen to learn how to prepare this delicious vegan appetizer. You’ll love it!
Spring Rolls Recipe
It is not as difficult as it may seem. Follow along with these step-by-step pictures to learn how!
Cook 75 grams of instant noodles according to the instructions on the package. Add the noodles to boiling water and cook.
Use instant noodles, hakka noodles, or any other type of flour noodles. Use only rice noodles and flat noodles.
Note: The addition of noodles is optional. You can skip the noodles and continue with step 5.
The noodles must be cooked to al dente.
Drain the noodles and rinse them in cold, fresh water.
Drain the water well and put it aside. You will get approximately 1 cup of cooked noodles from 75 grams of raw noodles.
Slice, chop, or shred your vegetables into thin strips. You can use a box grater to shred carrots and cabbage. Cut the green bell/capsicum into thin matchsticks or strips. French beans can also be sliced into long, thin strips diagonally.
You can use a food processor to chop your vegetables instead. I understand that it takes time to chop. You can use any vegetable you want.
Measure out the vegetables, and put them aside. You will need the following:
2 to 2.5 cups of shredded cabbage.
Half a cup of grated or shredded carrots.
You can substitute red bell pepper, yellow bell pepper, or 1/3 cup of thinly sliced green pepper (capsicum).
1 cup chopped French beans.
For scallions, reserve the greens for later.
This is another plate with vegetables that I have prepared for spring rolls. As you can see, I used red cabbage and button mushrooms in this version. You can use any vegetables that you like!
Feel free to add any vegetables you want: Napa cabbages, leeks, and broccoli are all good choices.
Spring Roll Stuffing
heat two tablespoons of oil in a wok after preparing your vegetables. Add 1/3 cup of spring onion whites to the flame at medium heat.
Use sesame seed oil or any oil with a neutral flavor (not toasted sesame).
You can add about a 1/2 teaspoon of finely minced ginger at this stage. You can also add one medium to small garlic clove at this stage.
Add all chopped vegetables and stir.
Stir fry the vegetables on high heat.
Stir-fry the vegetables for 4 to 5 mins on high heat. Wait to cook the veggies all the way through. Just half-cook them. The vegetables should still have some crunch or bite.