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Vegetarian Spring Roll| Homemade Spring Roll

Updated: Feb 2

I love springs rolls of any kind. Asian food is one of my favorite foods. I came up with my own version of veggie spring rolls, I usually make 50 at a time and freeze them for when I want a quick snack. You’ve never really had a spring roll until you’ve tried homemade!! Way better than your run-of-the-mill Chinese restaurants, this spring roll recipe is crispy on the outside with a vegetable and mushroom filling. Helpful step-by-step rolling instructions included, to make a pro of you in no time!There’s really no definitive rules about what goes inside Spring Rolls. But typically, you’ll find a mix of some kind of meat (usually ground pork / mince) with finely chopped or shredded vegetables, plus seasoning I like to add portabella mushrooms which adds extra umami (savoury flavour) into the filing.Spring roll wrappers are sold at Asian grocery stores.

Best Homemade Spring Rolls
Veggie Spring Rolls


Chinese Spring Rolls
Best Veggie Spring Rolls

Homemade Spring Rolls
Fried Spring Rolls




Prep Time 20 minutes

Total Time 30 minutes

Serves 25

Ingredients:

Veggies for Spring Rolls

3 carrots- thin julienne cut

3 green onions- cut lengthwise into thin matchstick or you user a medallion

2 green or red jalapeno deseed thin julienne cut

1 bell pepper (mixture of red and orange) -thin julienne cut

6 crystallized ginger slices thinly

garlic clove , minced

2 tablespoon white onion, finely chopped

8 oz portabella mushrooms, finely chopped

Baby Bok choy , Thinly sliced

teaspoon : S&B assorted chili pepper, onion powder, garlic powder, chinese five spice

pinch a salt


TIP -when seasoning spring roll mixture start with a little at a time to your liking because the seasoning are a bite a


Spring roll Sauce

2 tablespoons sweet chili sauce

3 to 4 tablespoons soy sauce

2 to 3 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon hot chili oil

In a bowl combine all sauces together

TIP -when pouring the sauce in the spring roll mixture start with a little at a time to your liking because the sauce can be a bit salty.

1 package of spring roll pastry sheets - Can find at Asian Markets

Canola or peanut oil for frying


Instructions:

  • Heat  wok or saucepan with 1 tablespoon of olive oil. Add in wok or pan  garlic, and vegetable   sauté for about 2 minutes you still want vegetables to be crisp.

  • Stir in spring roll sauce to coat the mixture.  The filling should be moist but not wet. Remove from heat, and allow to cool.

  • Place a pastry sheet on a clean work surface. Spoon 2 tablespoonfuls of spring roll mixture diagonally across the centre of the pastry sheet, leaving a 4cm border at each end. Brush the corners and sides with water. Fold in the ends and roll up firmly to enclose filling .Repeat with the remaining pastry and spring roll mixture .

  • Add enough extra oil to a large heavy-based wok/saucepan to reach a depth of 10cm. Heat to 180°C over high heat (when oil is ready a c. Add half the spring rolls and deep-fry for 3-4 minutes or until golden brown.

  • Use tongs to transfer to a plate lined with paper towel. Repeat with the remaining spring rolls, reheating oil between batches.  Drain on paper towels before serving

  • Freeze spring rolls you do not fry. The rest of spring rolls place in plastic freezer bags. Will stay fresh in freezer for about a month.


 










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