Hot & Crispy Veggie Spring Rolls

What is your most favorite starter listed in your local Chinese restaurant’s menu card? If your answer is not Spring rolls/Egg rolls, then sorry….wrong answer. Who can skip ordering Spring rolls when ordering Chinese food? They are soooo good. Flavourful filling of vegetables, noodles and if you wish, meat…wrapped in a crispy, crackly skin.. fried to perfection and served with the sweet chilly sauce…mmmmm…I can have fifty of them if you let me.

The Asian store in our town sells the perfect frozen wrappers for the spring rolls. It is a company named TJ and comes in both small and large sizes. The smaller pack of 50 works perfectly for me. I was introduced to them by my very good friend who belongs to Phillippines. I had delicious spring rolls at her place when we first met and had to learn the bearings to make them myself. I am still not so great at wrapping them as well as she does, but I manage okay. 🙂 There’s a technique to wrapping your spring rolls perfectly. Look it up on Youtube and you will find plenty of videos for guidance.

I started using noodles in the filling to mainly increase its amount, as the stuffing containing only vegetables in addition to being difficult to fill, also somehow always fell short for 50 wrappers. (Once defrosted, you can’t refreeze the remaining ones). Therefore, adding noodles is great by all means. 

Also, an essential information- the wrapped spring rolls freeze very well. I always make a huge batch to use up all 50 wrappers. Just place them in a large tray so that they are not touching each other. Cover with a cling wrap and freeze. Once frozen, throw them in a freezer bag and freeze for months. Fry straight from freezer! SO good for the unexpected guests. 

Today, I am sharing a veggie version but hubby and I also equally love the chicken filling inside them.

So give these beauties a go friends and enjoy! xx

Ingredients:

• Frozen spring roll wrappers, defrosted
• 2 cloves garlic, finely minced
• 1 bell pepper, finely chopped
• 1 green onion, finely chopped
• 1 red onion, finely chopped
• 1 cup cabbage about 8 ounces, shredded
• 2 carrots thinly sliced
• 1 cup cooked thin noodles
• 2 tbsn oyster sauce
• 2 tbsn soy sauce
• 1 teaspoon plain flour + 2-3 tsp water
• 2 tablespoons vegetable oil + Oil for frying
• Salt & Pepper to taste

Method:

• Heat oil in a wok or a large pan over high heat. 
• Add minced garlic and fry for a couple of seconds.
• Add the sliced carrots and fry for around a minute. Next, add in the onions and green onions. Cook for 2-3 minutes till the onions turn a bit pink. (Keep the heat on high throughout)
• Throw in the rest of vegetables and cooked noodles and mix everything together. Fry for a few minutes.
• Pour in the Oyster sauce and Soy sauce, along with Salt and Pepper. Toss well and after a couple minutes, switch off the gas. Let the mixture cool completely.
• Before making the rolls, first prepare a thick paste combining the flour and some water to bind the rolls. Set aside.
• Extract each wrapper from the defrosted pack and keep in different plates side by side, covered under the damp cloth to prevent them from drying out.
• To wrap a spring roll, keep a wrapper in front of you in a diamond shape.
• Place about 1 tbsn of veggie filling near the bottom end of the wrapper.
• Roll that end over the filling, roll once more, tuck the sides one over another so that it resembles an open envelope. This parcel should be quite tight so that there is no place for oil to enter.
• With your finger, spread the flour paste over the remaining are i.e the opposite end. Give it a final roll so that the paste binds the roll nicely. Put away under a damp cloth while you make the rest of the rolls.
• Once all the rolls are wrapped, deep-fry on medium flame.
• Serve hot with sweet chilly sauce. Enjoy!