Spring Rolls Recipe 

Spring Rolls are so much more than just vegetarian egg rolls. They have a super thin, crispy wrapper that basically shatters when you bite into it. Inside are tender, seasoned cooked vegetables seasoned with soy sauce, mirin, and sesame oil. They are perfect for dipping into sweet chili sauce.

You can fill the spring roll wrappers with anything you’d like. This recipe uses a traditional vegetarian filling but chicken, pork or even a shrimp filling would be amazing! Especially shrimp, because the light tender seafood goes great with the other flavors and textures in Spring Rolls.

Serve these as an appetizer with Sweet and Sour Sauce and Chinese Hot Mustard for dipping. A wonderful recipe to serve this alongside is actually General Tso’s Chicken because the sauce from the recipe is the PERFECT dipping sauce!

Also Read: Galinhada (Brazilian Chicken and Rice) Recipe

Spring Rolls Recipe 

Recipe by RecipeWikkiCourse: SnacksCuisine: InternationalDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

125

kcal

spring rolls recipe | veg spring roll recipe | veg roll with spring roll sheet with step by step photo and video recipe. Asian or Indo Chinese snacks are very popular among Indian audience for its spicy and flavorful taste. these are generally made with a combination of sauces like soy, Chilli tomato and vinegar. but there are some other types of deep-fried snacks and veg spring roll recipe is one such crispy and tasty snacks known for its lip-smacking taste and flavour.

Ingredients

• 1/4 cup canola oil , divided

• 8 cups napa cabbage , sliced thinly

• 2 cloves garlic , minced

• 2 carrots , sliced thinly

• 8 ounces bamboo shoots , sliced thinly

• 2 tablespoons mirin

• 1/4 cup low sodium soy sauce

• 2 teaspoons sesame oil

• 2 tablespoons cornstarch

• 24 8 inch square spring roll wrappers

• canola oil , for frying

Directions

• Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
• Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
• Mix cornstarch with two tablespoons of water.
• Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.
• Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

Notes

• Serve: Spring Rolls are best enjoyed hot and fresh. Do not leave Spring Rolls at room temperature longer than 2 hours.
• Store: Keep cooked Spring Rolls in and airtight container in the refrigerator up to 4 days.
• Freeze: It is best to freeze Spring Rolls before frying, and you can fry them fresh from frozen to enjoy any time. You can also freeze cooked Spring Rolls and reheat in a 375 degree oven for 10-14 minutes. Freeze in a single layer then transfer to an airtight container for up to 3 months.