The first time I made the perfect Spring Roll Recipe on my own, I was surprised at how simple and easy it was to prepare these crispy pockets filled with delicious filling. But before this happened I always used to order Spring rolls through takeout or a few other places and always wondered how complicated it would be to prepare such a delectable treat that turns out to be so crispy even if it’s filled with moist ingredients inside.
Later when I found myself experimenting with spring rolls in my kitchen, I realised that making them was quite easy and that everybody could try making them at home at least once.
That is when this amazing recipe for Spring Rolls was born inside my kitchen, throughout the process of making a batch of perfectly crunchy vegetable Spring Rolls, I had one thing on my mind, the recipe should be simple but the results must be excellent. And the result was a batch of perfectly fried, scrumptious, Spring Rolls, with a delightful veggie filling inside. These pair perfectly with a spicy Schezwan sauce, and you can munch on them whenever you’re in the mood for something spicy and crunchy.
In this post, I’ll be sharing my go-to recipe for making the best Vegetable Spring Rolls Recipe that tastes even better than your takeout, the recipe is easy, and fun, and the results are extremely delicious. Let’s dive straight into step-by-step and make something good!
What makes preparing Crispy Spring Roll Recipes at home a better option?
There might be several reasons why ordering Spring Rolls, might seem the best option to you, but there exists a plethora of reasons why you shouldn’t.
Hygiene:
One of the major reasons is hygiene, you never know how your favorite takeaway restaurant or food van prepares the food, you may not realize this while eating but this can cost you later.
Customization:
Another significant reason why making a vegetable Spring Roll Recipe at home is a better option than ordering is, that you can customize it to your liking, spice level, seasoning, sweet and sour sauce, the amount of vegetable oil as well and the quality of ingredients.
Anytime treat:
Once you have learned how to make yourself the perfect batch of crispy and delicious Spring Rolls, you can prepare and enjoy them at any hour.
No more long queues:
You no longer have to wait in long queues to get a taste of your favorite Chinese delicacy, just grab a few ingredients and prepare some of the best Spring Rolls, that taste even better than your favorite takeout.
Impress your guests:
One of the reasons that I love this recipe is, that now I have one more excellent option on my party menu, that I can prepare easily, anytime I’m having guests over, or hosting a party. These rolls come together in no time and are a perfect party pleaser.
Tips to make the Best Vegetable Spring Rolls at Home
While making these spring rolls is not a tough task, by keeping a few things in mind, you can achieve the best results and prepare yourself with a batch of perfect spring rolls that taste better than takeout. Here are some tips from my kitchen, that will surely help you:
Heat the oil well:
For your vegetables to remain crispy, and not turn too soggy while cooking make sure to heat the oil well. Once the oil is heated, saute the vegetables only for 2-3 minutes, don’t overcook them. And this way your veggies will remain crispy.
Perfect slurry:
The all-purpose flour slurry mentioned in the recipe is used to seal the spring rolls so they don’t burst open in the hot oil. To achieve the right consistency of slurry, make sure to add water in small amounts and mix gradually until a thick paste is formed. Adding too much water at once will make the slurry runny and ultimately of no use.
What about Wrappers?
If you are using frozen spring roll wrappers, just like me, then make sure to bring them to room temperature before actually rolling them into spring rolls and frying them. This will ensure even cooking throughout and the best results.
For Frying!
Fry the Spring rolls over medium-high heat in place of high heat, as this will make sure that all the surfaces of the spring rolls are evenly fried and have a crispier result. Frying on high heat will cook them from outside but they would still be uncooked from the inside, or in the worst case, burn them. Avoid it.
Soak off!
Once the spring rolls are perfectly fried, drain them from the oil and place one kitchen towel or tissues, this will soak off any excess oil and help keep the rolls crispier for a longer time.
Recipe Card
Spring Roll Recipe (Crispy Vegetable Spring Roll)
Ingredients
- 2 tbsp / 30 ml cooking oil
- 1 tbsp / 8 g minced Garlic
- 1 tbsp / 7 g minced Ginger
- 2 ½ cup / 175 g Cabbage (shredded)
- 1 ½ cup / 225 g Carrot (julienned)
- 1 ½ cup / 225 g Capsicum (julienned)
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Black Pepper
- 1 tsp / 5 ml Dark Soy sauce
- 1 tbsp / 15 ml Chili sauce
- 1 tbsp / 15 ml Oyster sauce
- ½ cup / 50 g spring onion
- 2 tbsp / 16 g Corn Starch
- 2 tbsp / 30 g chopped Coriander
- 1 tbsp / 8 g all-purpose flour
- 1 ½ tbsp / 22 ml water
- Frozen Spring Roll wrappers
Instructions
Let’s get started!
- Heat some cooking oil in a pan over high heat to begin making these crispy and delicious spring rolls. Once the oil is heated up, add the minced garlic and ginger, and fry these for 30 seconds.
- Now add the cabbage, carrot, and capsicums to the pan and give these a good stir. Once mixed add in the salt and pepper along with dark soy sauce, chili sauce, and oyster sauce. Mix well until the veggies are covered in the sauces and fry for about 2-3 minutes.
- Next, add the spring onions to the filling for the spring rolls along with corn scratch, and mix. Top with some chopped coriander and set aside to cool down.
- To prepare the slurry for the spring rolls, mix the all-purpose flour with water in a small mixing bowl. Mix well until a thick paste is formed. This slurry will be used to seal the spring rolls, before frying so that they do not burst open in the oil.
- Lay the spring roll wrapper in a diamond shape on a wooden chopping board. Fill about two spoonfuls of filling on one end of the wrapper and roll it while folding the side flaps. Spread some flour slurry on the other hand, roll and secure the spring roll, and make sure that the ends are sealed well. Repeat with other wrappers.
- Once all the spring rolls are finished rolling and sealed, heat some oil in a pan or skillet. Deep fry these over medium high heat. Fry until a golden brown color appears on the surface.
- Once done, take out from the pan, while draining off the excess oil. Place the prepared spring rolls on kitchen towels or tissues, this will help in soaking the excess oil.
- Cut into diagonal pieces and serve along with your favorite condiments, mine’s a spicy Schezwan sauce.
Video
And with this, you have successfully learned to create your favorite recipes with a snap. I hope the recipe seemed easy and convenient for you and you will definitely give it a try. The delicious and crispy results derived with just minimal effort are what make this vegetarian spring roll recipe so special for me.
So why wait in those long queues to munch on those unhealthy Spring Rolls when you can create a homemade version for yourself? The spring rolls are usually best for kids and adults alike, so what are you waiting for then? Run to the kitchen and try out this delicious recipe today!
Recipe FAQs
Yes, you can prepare your wrappers to make these Spring Rolls, I have used the frozen ones to make the process quick and easier.
Yes, you can use any of your favorite veggies like beans, mushrooms, babycorn, bean sprouts, carrots, etc, as per your liking.
Although I would suggest that you enjoy these Spring Rolls while they are warm, as storing them will make them lose their crispiness and they would turn soggy, if you wish to store them then, refrigerate them in an air-tight container inside the refrigerator. Deep fry these whenever you are ready.
