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Crispy vegetable spring rolls served with dip, garnished with fresh herbs
Alyssa

Vegetable Spring Roll

Crispy fried Indo-Chinese style vegetable spring rolls filled with assorted vegetables, perfect for a vegan starter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 15 spring rolls
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 15 sheets spring roll sheets
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp garlic (finely chopped)
  • 1/2 cup spring onions (white part)
  • 1 1/2 cup cabbage (shredded)
  • 3/4 cup carrot (julienne)
  • 3/4 cup capsicum (julienne)
  • 1/2 cup green beans (finely chopped)
  • salt
  • pepper
  • 1 tsp soy sauce
  • 1 tsp chilli sauce (like Sriracha)
  • oil for deep frying

Method
 

  1. Transfer the spring roll sheets from the freezer to the fridge/ kitchen counter to let them naturally thaw.
  2. Heat 2 tbsp olive oil in a non-stick pan over low flame.
  3. Add onions and garlic; sauté until fragrant.
  4. Add all the vegetables and cook on medium flame for 2 minutes.
  5. Add salt, pepper, soy sauce, and sriracha; mix well.
  6. Cover and let the vegetables cook on low flame for 4-5 minutes.
  7. Stir the vegetables and cook for an additional 4-5 minutes until reduced and lightly browned.
  8. Transfer the mixture to a plate lined with kitchen paper to absorb excess oil.
  9. Prepare the spring rolls and deep fry until golden brown.
  10. Serve hot with dip or chutney or ketchup.

Notes

Enjoy these delicious vegetable spring rolls as a tasty snack or appetizer.