Vegetable Spring Rolls
These irresistible vegetable spring rolls are perfectly crispy, golden-brown parcels filled with a flavourful, stir-fried medley of fresh carrots, cabbage, red bell pepper, and crunchy bean sprouts. Seasoned with soy and hoisin sauce, the vegetables are bound by a light glaze, creating a satisfying contrast to the delicate, shatteringly crisp wrapper. Served best with a generous puddle of sweet chilli sauce, they are an absolute must-try appetiser.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
The cornflour slurry acts as a binder, creating a slightly sticky consistency that keeps the filling together and prevents the wrapper from becoming soggy from excess moisture.
When frying, work in small batches to maintain a consistent oil temperature, which is key to achieving that signature, evenly golden and shatteringly crisp exterior.
Feel free to customise the vegetable filling based on your preferences; thinly sliced mushrooms or bamboo shoots are excellent additions that complement the current vegetable mix beautifully.
If you prefer a lighter preparation, these spring rolls can also be air-fried or oven-baked, though deep-frying provides the most authentic, crispy texture and colour.
Prepare Filling
Heat sunflower and sesame oil in a wok, stir-fry the carrots, cabbage, and red bell pepper for 1 minute, then add the bean sprouts and garlic, cooking for another minute.
Season
Stir in the soy sauce, hoisin sauce, and white pepper, then gradually add the cornflour slurry until the mixture is lightly glazed and slightly sticky, before setting aside to cool.
Assemble Rolls
Place a tablespoon of cooled filling onto each spring roll wrapper, shape into a horizontal sausage, roll up while tucking in the edges, and seal with a splash of water.
Fry
Heat approximately 5 cm of oil in a heavy-based pan and deep-fry the spring rolls in batches for 2 to 3 minutes, turning frequently until they are evenly golden brown.
Drain and Serve
Transfer the finished spring rolls to a plate lined with kitchen paper to drain any excess oil, then serve immediately while hot with a bowl of sweet chilli sauce.
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Ingredients
| Sunflower Oil | 1 tbsp |
| Sesame Oil | 1 tbsp |
| Carrots | 2 |
| Cabbage | 140 g |
| Red Bell Pepper | ½ |
| Bean Sprouts | 140 g |
| Garlic | 2 cloves |
| Light Soy Sauce | 4 tbsp |
| Hoisin Sauce | 2 tbsp |
| White Pepper | ¼ tsp |
| Cornflour | 2 tbsp |
| Water | 2 tbsp |
| Spring Roll Wrappers | 10 |
