Crispy Vegetable Spring Rolls: A Family Recipe
1 hour 20 minutes
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About Crispy Vegetable Spring Rolls: A Family Recipe
These crispy vegetable spring rolls are a family favorite, inspired by a restaurant visit and perfected by my mother's legendary culinary skills. A vibrant mix of carrots, beans, spring onions, and bell peppers creates a delicious and crunchy filling.This fusion-style recipe is a heartfelt tribute to the love and flavor she puts into every dish. Easy to make and incredibly satisfying, these spring rolls are perfect for a family meal or a special occasion. Get ready to enjoy a taste of home-cooked happiness!
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Recipe Time & More
Prep40 minutes
Cook40 minutes
Total1 hour 20 minutes
Ingredients
For the Vegetable Filling
- 2 tsp Vegetable Oil
- 1 tbsp Garlic finely chopped
- 0.5 tbsp Ginger finely chopped
- 1 tbsp Chilli finely chopped, green
- 1 medium Onion finely chopped
- 1 cup Carrot finely chopped
- 1 cup Beans finely chopped, green
- 1 cup Bell Peppers capsicum, finely chopped
- 1 cup Spring Onions chopped
- 0.5 tsp Pepper Powder black
- 1.5 tsp Salt or to taste
- 1 tsp Msg ajinomoto, optional
For the Wrappers & Coating
- 1 cup All-Purpose Flour maida
- 0.5 tsp Salt
- 1.5 cup Water approximately, as needed
- 2 Eggs beaten, for egg wash
- 2 cup Breadcrumb or as needed for coating
- Oil for deep frying
Instructions
Prepare the Filling
- Heat 2 tsp of vegetable oil in a pan over medium heat. Add the chopped garlic, ginger, and green chili. Sauté for a minute until fragrant.
- Add the finely chopped onions and sauté until they become translucent.
- Add the chopped carrots and green beans. Cook for 5-7 minutes until they are almost tender. Then, add the bell peppers and spring onions and cook for another 2 minutes.
- Season the vegetables with salt, black pepper powder, and optional MSG. Mix well and cook until the mixture is completely dry. Set aside to cool.
Make the Wrappers
- In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while whisking continuously to form a smooth, thin, crepe-like batter without any lumps.
- Lightly grease a non-stick pan and heat it over medium-low heat. Pour a ladleful of batter and swirl the pan to create a thin, round wrapper. Cook for about a minute until the edges start to lift, then gently peel it off. Do not flip it. Repeat to make all wrappers.
Assemble and Fry the Spring Rolls
- Place a wrapper on a flat surface. Spoon about 2 tablespoons of the cooled vegetable filling onto one edge. Fold the edge over the filling, then fold in the two sides, and roll it tightly to form a cylinder. Seal the final edge with a little flour paste (slurry).
- Dip each rolled spring roll first into the bowl of beaten eggs, ensuring it's fully coated, and then dredge it in the bread crumbs.
- Heat oil for deep frying in a wok or deep pan to about 350°F (175°C). Carefully slide the coated spring rolls into the hot oil, frying in batches. Do not overcrowd the pan.
- Fry until they are golden brown and crispy on all sides. Remove them with a slotted spoon and drain on paper towels to absorb excess oil. Serve hot.
Recipe Notes
Expert Tips
- For extra flavor, marinate the vegetables in a mixture of soy sauce, rice vinegar, and sesame oil before cooking.
- If you don't have bread crumbs, you can use crushed crackers or panko instead.
- To make these spring rolls ahead of time, assemble them and store them in the refrigerator until ready to fry.
- Serve with your favorite dipping sauce, such as sweet chili sauce or peanut sauce.
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Recipe Nutrition
Calories: 177kcalCarbohydrates: 19gProtein: 4gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mgFiber: 2gSugar: 2g
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
This looks delightful! Thanks for the recipe.
This is perfect! Can’t wait to taste it.