Golden Vegetable Spring Rolls – 1 Perfect Appetizer or Snack
Crispy Golden vegetable spring rolls are a delightful treat that brings a burst of flavor and crunch to your plate! These rolls are perfect for any occasion, whether you’re hosting a party, enjoying a family dinner, or just craving something tasty. Making these spring rolls at home is easier than you might think!
Why Make This Crispy Vegetable Rolls Recipe
Why should you give these Golden Vegetable Spring Rolls a try? For starters, they are packed with fresh veggies that make them healthy and colorful. Plus, they are super fun to make with family or friends! You can customize the filling to your liking, and they pair perfectly with various dipping sauces. Whether you’re a beginner in the kitchen or a seasoned chef, these rolls will impress everyone!
How to Make Golden Vegetable Spring Rolls
Ingredients
- 10 spring roll wrappers
- 1 lb cabbage, thinly sliced
- 2 medium carrots, julienned
- 4 scallions, whites and greens separated
- 1 tbsp grated ginger
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp Chinese five-spice powder
- Flour and water mixture (for sealing)
- Oil for frying
- Optional: sweet chili or hoisin sauce for dipping
Directions
- Prep the veggies: Slice the cabbage, julienne the carrots, and chop the scallions. Grate the ginger and mince the garlic.
- Heat a pan: Drizzle some oil in a pan and sauté the scallion whites, ginger, and garlic until they smell amazing.
- Add the veggies: Toss in the carrots and stir-fry for a minute. Then, add the cabbage and a pinch of salt. Cook until it’s slightly tender.
- Season the filling: Mix in the soy sauce, sugar, black pepper, and Chinese five-spice. Add the scallion greens, give it a good stir, and then let the filling cool.
- Make the paste: In a small bowl, mix flour with water to create a smooth paste that will seal the rolls.
- Wrap the rolls: Lay a spring roll wrapper in a diamond shape. Place about 2 tablespoons of filling near the bottom. Roll it up once, fold in the sides, and then roll it all the way up, sealing with the paste.
- Fry the rolls: Heat oil to 350°F and fry 3–4 rolls at a time until they are golden and crispy. Let them drain on paper towels.
- Serve: Enjoy your crispy rolls while they are hot with your favorite dipping sauce, like sweet chili or hoisin!
How to Serve Golden Vegetable Spring Rolls
Serve your Golden vegetable spring rolls warm as an appetizer, snack, or main dish. They are great for sharing at parties or enjoying with family during dinner. Pair them with a dipping sauce for extra flavor!
🧄 Bonus: Try pairing with Garlic Parmesan Mushrooms for a satisfying vegetarian spread!
How to Store Golden Vegetable Spring Rolls
If you have any leftovers (which is rare!), store them in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer to make them crispy again. You can also freeze uncooked rolls for later. Just fry them straight from frozen!
Tips to Make Golden Vegetable Spring Rolls
- Don’t overfill the rolls to prevent them from bursting while frying.
- Make sure to cool the filling before wrapping it to keep the wrappers crispy.
- For a lighter option, consider baking or air frying the rolls instead of deep frying.
Variation
Feel free to get creative with the filling! Add mushrooms, bell peppers, or even tofu for extra protein. You can tailor these spring rolls to your personal taste.
Explore more ideas with this Vegan Tofu Spring Rolls recipe from The Spruce Eats.
FAQs
Q: Can I make these spring rolls ahead of time?
A: Yes! You can prepare the filling and wrap them in advance. Just refrigerate until you’re ready to fry.
Q: What dipping sauces go well with spring rolls?
A: Sweet chili sauce, hoisin sauce, peanut sauce, or soy sauce are all delicious options!
Q: Can I make these spring rolls vegan?
A: Absolutely! This recipe is already vegan as it doesn’t include any animal products. Enjoy them guilt-free!
Explore more easy recipes on Ahlame Recipes – Lunch & Dinner or try our comforting Creamy Bacon Pasta.
