Veg Spring Roll
Veg Spring Roll is an addictive Chinese appetizer that's made with a noodle filling encased in a wheat-based pastry wrapper. Wrapped like mini burritos and deep-fried till crisp, these are the first things to go at a party. I recently discovered that these get just as crispy in the air fryer so I've added instructions below for air fryer spring rolls as well.
Servings 40 pieces
Calories 81kcal
Ingredients
Filling
- 250 Grams Hakka Noodles
- 2 Teaspoon Salt
- Water for boiling
- 1 Tablespoon minced Garlic
- ½ Tablespoon minced Ginger
- 1 Tablespoon finely chopped Celery
- ½ Cup thinly sliced Onion
- ½ Cup julienned Carrot
- ½ Cup sliced Beans
- ½ Cup thinly sliced Capsicum or bell pepper
- 1 Cup shredded Cabbage
- 2-3 Green Chillies slit lengthwise
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Vinegar
- 2 Teaspoons Red Chilli Sauce
- ½ Teaspoon Tomato Ketchup
- 1 ½ Teaspoons Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Spring Onion
Spring Roll
- 40 Spring Roll Sheets 1 packet
- 2 Teaspoons Corn Flour
- 1-2 Tablespoon Water
Instructions
Filling
- Heat oil in a wok and add garlic and ginger once hot. Saute on high flame until fragrant. Add onion, celery and green chillies and saute till the onions are almost translucent. Next add the carrot and beans and saute for 1 minute. Add Capsicum and saute for 1 minute. Now add cabbage and saute for 2 minutes.
- Add soy sauce, vinegar, red chilli sauce and ketchup and saute lightly. Stir to ensure the sauce coats all the vegetables. Add the cooked noodles and toss to combine. Season with salt and pepper. Garnish with spring onions and set aside to cool.
Spring Roll
- Combine corn flour and water in a bowl to make a thin slurry. Set aside.
- Keep spring roll sheets covered with a wet cloth to prevent it from drying. Lay out one spring roll sheet on the counter with one of the edges facing you. Place 1-2 tablespoons of the filling in the middle near the bottom edge. Roll the sheet tucking in the filling. Fold from the side to ensure the filling does not fall out. Tuck in tightly and brush with corn flour slurry along the edges to seal it in. Repeat this process with the remaining spring roll sheets and filling. You can either fry these immediately or freeze it for later use.
- Set a kadai or fryer with enough oil to submerge the rolls and heat it up. Once hot, drop in the prepared spring rolls and fry on medium flame for 6-8 minutes or until golden brown. Do not crowd the pan, fry only 5-6 pieces at a time and do it in batches.
- Once done, remove from the oil using a slotted spoon or a skimmer and transfer to a tissue lined plate.
- Serve hot along with some sweet chilli sauce!
Air Fryer Spring Rolls
- To air fry, preheat the air fryer to 180C/350F.
- Brush the spring rolls lightly with oil. Place as many spring rolls as you can fit without them touching each other in the air fryer basket. Air fry at 180C for 8 minutes. Increase the temperature to 200C and air fry for 1-2 more minutes. Serve immediately.
Video
Notes
- Your filling needs to be dry before wrapping it into the spring roll sheets. If it is too wet, there is a higher chance that the spring roll might become soggy and break open while frying.
- Stir fry the filling on high heat to ensure that your veggies still retain their crunch after being cooked.
- Keep everything prepped and ready before turning on the flame. This recipe moves pretty fast once it’s on the gas, so you most likely won’t have any time to cut or fetch things.
- Work with individual spring roll sheets and keep the rest covered in a damp cloth to prevent them from drying out.
- There are two ways to freeze these spring rolls -
- You can half-fry them, allow them to cool down before freezing them in airtight containers or zip-lock bags.
- Another way is to wrap all the spring rolls and place them on a greased baking tray (make sure they don’t touch or you’ll run the risk of ending up with a lumpy mess) and freeze them for about 2 hours. Remove them from the tray, transfer to an airtight container or zip-lock bag and place it back into the freezer. Simply fry them from frozen.
Nutrition
Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 2mg | Sodium: 244mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg