Vegetable Spring Rolls
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Add the cornflour slurry a small splash at a time until the filling is slightly sticky, as this prevents excess liquid from leaking out during frying.
Deep-fry in batches to ensure the oil temperature remains high and the pastry cooks to an even, golden crunch.
Stir-fry Vegetables
Heat the sunflower oil and sesame oil in a wok or frying pan over medium-high heat. Add the matchstick carrots, sliced cabbage, and red pepper, stir-frying for 1 minute until slightly softened.
Season and Thicken Filling
Stir in the bean sprouts and minced garlic, tossing for another minute. Add the light soy sauce, hoisin sauce, and white pepper. Gradually mix in small splashes of the cornflour slurry until the mixture turns slightly sticky. Transfer to a bowl and allow to cool completely.
Assemble Spring Rolls
Lay a spring roll wrapper flat with a corner pointing towards you. Place a heaped tablespoon of cooled vegetable filling near the bottom corner and shape into a horizontal line. Fold the bottom corner over the filling, roll tightly halfway, tuck in the side corners, and roll to the end, sealing the final edge with water.
Deep-fry Spring Rolls
Heat 5cm of vegetable oil in a deep pan or fryer to 180°C. Carefully lower the spring rolls into the hot oil in batches and fry for 2 to 3 minutes, turning frequently, until golden brown and crispy.
Drain and Serve
Remove with a slotted spoon and drain on paper towels. Serve hot alongside sweet chilli dipping sauce.
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Ingredients
| Carrots | 2 |
| Cabbage | 140g |
| Red Pepper | ½ |
| Bean Sprouts | 140g |
| Garlic | 2 cloves |
| Sunflower Oil | 1 tbsp |
| Sesame Oil | 1 tbsp |
| Light Soy Sauce | 4 tbsp |
| Hoisin Sauce | 2 tbsp |
| White Pepper | ¼ tsp |
| Cornflour | 2 tbsp |
| Cold Water | 2 tbsp |
| Spring Roll Wrappers | 10 |
| Vegetable Oil | 500ml |
| Sweet Chilli Sauce | 4 tbsp |
