Veggie Spring Rolls

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My mom and I usually make these when we are planning a party. My neighbor Nicole also likes vegetable spring rolls. I was telling Nicole about the old days of my mother and I making these delicious spring rolls. Talking about it few times, I have been craving spring rolls.You know those yummy crispy rolls, fried in all their tasty goodness, with that crispy flaky crust. Spring rolls have a crunchy exterior with a perfect balance of salty, slightly sweet and savory interior that will leave you grabbing for a second and a third serving. In my opinion, spring rolls stand up on their own as a meal, but they are also perfect as a side of an appetizer. You can add meat or soy crumbs to make it more filling and yummy. I am usually stuffed eating 2-3 with soy crumbs in it. You can bake or fry depending on your choice. Rolling spring rolls is a pretty simple process, it can be time consuming at first, but once you get use to rolling, it goes quickly. You can make them with any vegetable combination you like and even switch up the sauce to truly make them your own. This version is fairly traditional using cabbage, carrots, onion, bell pepper. I tweaked the traditional recipe by adding soy crumbs and rice vermicelli noodles. You can tweak this recipe with your own choice of toppings (tofu/meat/soy).  I have put together a simple, yet incredibly satisfying recipe and they taste much better than the store bought. I hope you try and let me know your experience of these delicious veggie spring rolls.

This is my favorite recipe because everyone who has tried them instantly declare they are the best they have ever had and you can make a big batch of them and freeze them for your upcoming gathering/party.

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Ingredients:

2 -3 cup finely shredded cabbage

2-3 medium finely shredded carrots (julienned)

1 bell pepper finely shredded (julienned)

1 medium onion finely shredded

4 -5 cloves garlic finely shredded

1-2 jalapeno peppers finely shredded (optional if you like them spicy)

1 cup cooked rice vermicelli noodles (cook them and coat them with little oil to prevent them from sticking each other)

1 cup cooked soy crumbs (you can get them at the store; boil them until soft and squeeze all the water out)

3 tbsp soy sauce

2 tbsp black pepper powder

20 spring roll wrappers, defrosted

2 tbsp oil for cooking the vegetable stuffing

Salt as needed

1 tbsp Sriracha seed sauce (optional)

Oil for frying

1 tablespoon cornstarch

Method:

In a large saute pan or wok, add 2 tbsp of oil. Turn on heat to medium-high and immediately add garlic, peppers, and onion, stirring frequently. By the time the oil is hot, add all the other vegetables and spring some salt to let the moisture evaporate. Let it cook for approximately 1-2 minutes, stirring frequently. Add the soy crumbs and cooked vermicelli noodles, stirring frequently. Add soy sauce, black pepper and sriracha seed sauce. Let it cook for another 1-2 minutes, stirring frequently. Cook the vegetables al dente and turn off the stove. Take the stuffing out in big plate and let it cool.

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In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry, which will be use to seal the spring rolls.

Place a spring roll wrapper on a flat surface, add 1 tbsp of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way.  Make sure all edges are tightly sealed. Place seam side down, cover with plastic wrap to avoid drying out. Keep repeating this process until you are finished rolling all the spring rolls.

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In a large work or sauce pan over high eat, add about 1-2 inch of cooking oil. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wrappers are golden brown. Remove the spring rolls to a cooking rack or paper towel cover plate to allow them to drain, serve hot with sweet and sour sauce.

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P.S. When you are making your stuffing, keep in mind to not add too much sauce. You want to keep the stuffing dry. If the stuffing is watery, the spring rolls wont be crunchy. If you are adding soy crumbs, keep in mind to drain all the water with muslin cloth prior adding to the stuffing. You can adjust the spices to your own taste buds. I like them little spicy so I add little sriracha seed sauce to mine. I usually like to make a big batch and freeze them for future gathering/parties. If you do freeze them, do not defrost the spring rolls when you want to fry it. Just add them to the oil frozen 3-4 at a time. Add an additional 1-2 minutes to the frying time since they are frozen. I hope you like this recipe as much as I do!

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2 responses to “Veggie Spring Rolls

  1. Bebe Householder

    I can smell them cooking now, your directions are excellent, friend of Nicole

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