Spring rolls are similar looking to croquettes but definitely different in taste. Their pastry is made from rice or all-purpose flour mixed with water. They can be stuffed with vegetables or with a mixture of veg and meat. Personally, I always add some mung bean sprouts and cabbage to the stuffing.
The recipe that I am sharing with you below is for both parts of the rolls: wrappers and the stuffing. Since I was unable to buy any spring roll sheets in the shop, I kind of had no option but to make my own.
Ingredients for spring rolls.
Spring roll wrappers:
- 400 g all-purpose flour
- 620 ml lukewarm water
- 1 teaspoon of salt
- 1 teaspoon of freshly grated ginger
- 2 teaspoons of sunflower oil
- 2 big green onions
- 200 g carrot
- 100 g fresh spinach
- 180 g cabbage mix (white and red)
- 200 g mung bean sprouts
- 10 fresh mint leaves
- 1 tablespoon of freshly chopped coriander
- 4 tablespoons of soy sauce
- 3/4 łyżeczki soli
- 50 g vermicelli noodles
- oil for frying
How to make homemade spring rolls.
Spring roll wrappers: mix the lukewarm water with flour and salt until the batter reaches a smooth and almost creamy consistency.
Heat a non-stick pan over a low heat. Lay around five layers of the batter with a brush. The batter should be spread thinly. Cook for about a minute on one side and once the batter starts separating from the pan, turn it over. Keep on the heat for a few more seconds. Place the fried sheets on a plate and cover them with aluminium foil to prevent them from drying out.
Vegetable filling: pour boiling water over the rice noodles and set them aside for 5 minutes. After that, pour off the water and cut the noodle into smaller pieces.
Pour 2 tablespoons of oil into a wok, add mushed ginger and finely chopped green onion. Fry for a few seconds, then add sprouts and chopped carrots and cabbage. Fry for an additional 5 minutes. At the end, add the spinach, herbs, salt, noodles and soy sauce. Continue frying for one more minute. Remove the vegetables from the heat and let them cool down.
Folding the spring rolls: if the wrappers are dry when you place the filling on them, put them in lukewarm water for a few seconds. Place the wrappers on a worktop and put the filling in the middle of each of them. Brush the sides around the filling with an egg and roll up the spring roll just like you would roll a croquet.
Heat the oil up in a wok and once hot, put the spring rolls in. Fry until golden brown on both sides. Place the fried spring rolls on a kitchen towel to drain the excess oil from them.
Spring rolls can be served with any sauce. Personally, I enjoy eating them with chili sauce.
Good to know when making spring rolls.
I used fresh vegetables and would encourage you to do the same.
I fried the spring rolls in sunflower oil.
Be careful with the salt because soy sauce is salty and you do not want to over-salt the vegetables.
Do you like dishes made only from vegetables? If so, try our recipe for Guacamole.