Vegetarian Crispy Spring Rolls Homemade Recipes

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

VEGETARIAN SPRING ROLLS

Steps:

• Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
• Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
• Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil - it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.

VEGETARIAN CRISPY SPRING ROLLS (HOMEMADE)

Steps:

• Dough/Rolls.
• Add flour and corn starch to a bowl.
• Add salt and then hot water.
• Stir until dough forms.
• Optional: add 1 egg and beat until batter is of creamy consistency.
• Heat oil in a pan and add batter with a spoon and let dough cover the pan thinly.
• Bake like pancakes on both sides until dough has set.
• I usally get 6-8 spring roll wrappers out of this batter.
• Stuffing.
• Heat oil in a pan, add onion, carrots and garlic and let fry until translucent.
• Add crumbled tofu (minced meat consistency/shape) and stir.
• Add soy sauce(s), sambal oelek (to taste, I like a lot) and sesame oil.
• Let fry until hot.
• Now add beansprouts and take off heat.
• Add filling to pancake/roll wrappers and fold edges in and roll up.
• Heat oil (just cover the pan with oil) and fry spring rolls until lightly browned and crisp.