administratorLately, I’ve been obsessed with spring rolls 🙂 I really enjoy this snack and want to perfect the technique of making them. As I mentioned in the chicken spring rolls recipe, a lot depends on the type of wrapper you use.
For these spring rolls, I used rice paper because I had a large amount left from my last purchase. From my experience, the nicest spring rolls come from frozen pastry sheets, so if you have those, feel free to use them in this recipe.
The vegetable version I’m presenting here is slightly spicy thanks to the addition of chili sauce. If you prefer a milder taste, you can omit it or reduce the amount.
Ingredients (makes about 20 spring rolls)
2 garlic cloves, crushed
1 cm piece of ginger, grated
1 tsp chili sauce
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 medium onion, sliced
½ red bell pepper, cut into thin strips
½ green bell pepper, cut into thin strips
1 carrot, cut into sticks
½ small cabbage, finely shredded
Chives, finely chopped
1 tsp cornstarch
20 rice paper sheets
Oil for deep frying and stir-frying vegetables (about 0.5–1 L)
Instructions
Heat about 2 tbsp of oil in a large pan. Add garlic and ginger and stir-fry for a few seconds until fragrant.
Add the onion, chili sauce, soy sauce, rice vinegar, and sesame oil. Stir-fry for 1 minute.
Add all the remaining vegetables and cook on high heat for a few minutes until slightly softened.
Sprinkle in the cornstarch and stir-fry everything for another minute. Season with salt if needed and set aside to cool completely.
For the exact method of forming and frying the spring rolls, refer to the Chicken Spring Rolls recipe.
These spring rolls are crisp on the outside, flavorful on the inside, and perfect as a snack or appetizer.
