The Best Vegetable Spring Rolls

I am so excited to share this Vegetable Spring Roll recipe with you! They are made with homemade spring roll sheets, that are so crisp on the outside and have the most flavourful filling. I am sure you are going to love this Vegetable Spring Roll recipe!

Ingredients

For the Egg Omelet

• 3 Eggs

• Pinch of Salt

• ⅛ tsp Pepper

• 1 tbsp Oil

For the Filling

• 2 tbsp Oil

• 1 tbsp Ginger, minced

• 1½ tbsp Garlic, minced

• 1 bunch Spring Onions, julienned

• 1 cup Carrots, julienned

• 1 cup Green Bell Peppers, julienned

• 1½ cup Cabbage, julienned

• 1 tsp Salt

• ½ tsp White Pepper

• ½ tsp Black Pepper 

• 1 tsp Dark Soya Sauce (1 tbsp if you are using light Soya Sauce)

• 1 tbsp Red Chilli Sauce

• ½ tbsp Green Chilli Sauce

• ½  tbsp Vinegar

• ¼ tsp Sugar

• 1 tsp Cornstarch 

For the Wrap

• 1 cup All Purpose Flour

• 1 cup Cornflour

• ½ tsp Salt

• 1 Egg

• 1 tbsp Oil

• 2½ cups Water 

• 1 tsp Sugar

For Slurry (Glue)

• 1 tbsp All Purpose Flour

• 2 tbsp Water

For Frying

• Oil

Method

1. In a small bowl, crack the eggs and season with salt and pepper.  

2. In a deep pan, add the oil, pour in the beaten eggs, and fry on both sides to get a plain omelet. Remove from the pan and place it on a plate to cool.

3. In the same pan, pour in some more oil and then add the minced ginger and garlic and sauté till they lose their raw flavour.

4. Turn up the heat to medium-high and add the julienned onions. Sauté just a little before adding in the julienned carrots, green bell peppers, and cabbage.

5. Season with salt, white pepper, and freshly cracked black pepper and keep sauteing for about 2 minutes.

6. For some authentic flavours, add soya sauce, red chili sauce, green chili sauce, and vinegar, and to balance the flavours add a little sugar as well.

7. Sauté, then add the cornstarch, mix, and allow it to cook for about 2-3 minutes before adding in the julienned green stalks of the green onions and giving it another quick mix.  Take it off the heat and empty it into a bowl to stop the cooking process.

8. Now cut up the omelet into thin sticks and add it to the mixture.  Stir it till the egg gets well distributed.  Keep the mixture aside to cool.

9. To make the wraps, in a deep bowl add the all-purpose flour, cornstarch, and salt and give it a quick whisk. Keep it aside.

10. In one jug, crack the egg and add the oil. Whisk them together till the egg has broken down and mixed with the oil.

11. In another jug fill water, add sugar, and stir till the sugar has dissolved.  

12. Now with one hand, pour the egg mixture into the water while whisking the water with the other hand till well combined.

13. Create a well in the centre of the dry ingredients and pour in all the wet ingredients. Using a balloon whisk, whisk it together till you have a smooth batter.

14. You can add more water to adjust the consistency of the batter.  When a thin layer of the batter sticks to the back of the spoon and you can draw a clean line through it, your batter is ready for use.  I added half a cup more water, so in total, I added two and a half cups of water to get the perfect consistency. 

15. To make the thick slurry (glue), in a small bowl add the all-purpose flour and water and whisk till you get a thick smooth batter.  

16. Now to a heated flat 10” skillet on medium heat, drizzle a little oil and using a kitchen paper towel spread it around the base of the skillet.  

17. Pour about ⅓ cup of batter into the heated skillet and using the handle of the skillet swirl the skillet around so that the batter evenly covers the base of the skillet.  

18. Allow it to cook for about a minute by which time the wrap will turn opaque.  Now flip the wrap over and allow it to cook for just a second on the other side before sliding it off the skillet onto a plate.

19. Continue the process till you have finished the batter.

20. To form the spring rolls, take one sheet of the wraps, place it on a clean work surface, and then put a spoonful of the mixture on it.  Take the smaller end of the wrap closer to the filling and flip it over the filling pulling it back tight.  Next fold in the right-hand side of the wrap and then the left-hand side. Now roll the spring roll tight till you come close to the other end. Take a little of the thick slurry you had made earlier and spread it along the loose end of the wrap before rolling the spring roll close.  This will help to seal the edge of the spring roll.

21. Continue the process till you have used up all the wraps.

22. To fry the spring rolls, in a deep pot pour in oil to come just about halfway up the pot, and on medium-high heat, heat the oil.  When you insert a bamboo skewer into the hot oil and bubbles rush to the top of the oil, you can start frying the spring rolls.

23. You can fry either two, three, or more at a time depending on the size of the pot.  Don’t overcrowd the pot otherwise the temperature of the oil will drop and the spring rolls will absorb the oil and become soggy.

24. While frying the spring rolls on medium-high heat, gently keep moving them around and flipping them over till they turn crispy and gold on all sides.

25. Now using a pair of tongs or a slotted spoon remove the spring rolls from the oil, drain off the excess oil, and place on a wire rack to remain crispy. Continue the process till you finish frying all the spring rolls.

26. Enjoy with your favourite sweet chili sauce or soya sauce.