Vegetable Spring Roll Recipe

By Jon Andrew

About This Recipe

Spring Rolls are made with Filo pastry, the same pastry is used for Samosas in Indian Food. These Vegetable spring rolls are often eaten as a side dish with Chinese food.

The Spring Roll can be vegetarian or Meat based, they are often filled with Duck and served with Hoi sin sauce. This recipe is for making Vegetable Spring Rolls, I have used Bean Sprouts and other vegetables such as Carrots and Spring Onions.

You can fill these rolls with pretty much any filling you like. ...

Origins of Vegetable Spring Rolls
The history of vegetable spring rolls can be traced back to ancient China, where they were originally created as a seasonal dish to celebrate the arrival of spring.

Traditionally, these rolls were filled with fresh vegetables, symbolizing the abundance of the season and the renewal of life.

Over time, the concept of wrapping ingredients in thin rice paper or wheat flour became popular, leading to various regional adaptations across Asia.

In Vietnam, for instance, the spring roll evolved into the well-known "gỏi cuốn," which often includes herbs and shrimp, while in Thailand, the rolls are typically fried and served with a sweet and sour dipping sauce.

The versatility of spring rolls has allowed them to transcend cultural boundaries, making them a beloved appetizer or snack in many cuisines around the world.

Today, vegetable spring rolls are celebrated not only for their delicious taste and texture but also for their representation of fresh, healthy eating, appealing to a wide range of dietary preferences.

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Serves: Four

Tricky

Cook in: 30 min

Prep: 15 min

What equipment do you need ?

Wok

Potato Peeler

Cling Film

What are Vegetable Spring Rolls

Spring rolls are rolled appetizers or dim sum commonly found in Chinese and Asian cuisines.

Mini spring rolls have become a part of Western culture through the Chinese takaways that have sprung up all over the Western world.

Chinese food has become one of the most popular types of takeaway food in the UK, and mini vegetable spring rolls made with beansprouts and other root vegetables are top of the menu.

How to make Vegetable Spring Rolls

Cuisine:Chinese

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Ingredients Nutrition Cost

1 - 2 sheets of Filo Pastry

For the Filling
1 red onion
Bean
sprouts Spring onion
Carrots
1 Red pepper
Bunch of Coriander
Rapeseed Oil
1 teaspoon of Chinese five spice powder

For the Sauce
Sweet chilli sauce
Mayonnaise *

For the Spring Rolls
2 teaspoons of plain flour
water
Filo pastry sheets

Vegetarian* Could contain eggNut free

Health & Nutrition:
This is based on 4 spring rolls
80g

Calories: 200High
Protein: 4g
Fat: 10g
Carbohydrates: 28gHigh
Fiber: 4g
Sugar: 4g

Low sugarHigh caloriesHigh Carbs.

Cost to make:
£3.55 / $4.49 (Est.)

*Prices may vary.

Cooking Instructions

For the Filling

Prep all of the veg so that it is ready to be stir fried , julienne the carrots and finely chop all of the other vegetable into separate containers.
Get a wok or a frying pan on the stove , and add a good splash of rapeseed oil. Get this nice and hot.
Start adding the vegetable , starting with the peppers then carrots, as these will take longest to cook.
When all of the vegetable is in and cooking , add the five spice powder to the mix and mix together.
Cover and cook on a medium heat for 5 -10 minutes.
When cooked , remove from the heat and allow to cool to room temperature.

For the Sauce

The sauce is very straight forward , depending on how strong you like it I use a 40 / 60 mix of mayonnaise and sweet chilli sauce.
Using a 40/60 ratio , mix the sweet chilli sauce and Mayonnaise together in a small bowl.

Getting the Spring Rolls Together

First of all you are going to need to make a glue from flour and water , just mix the water a bit at a time into the flour until you get a thick , smooth paste.
Take two sheets of filo pastry , one on top of the other and cut out 6" x 6" squares. Make as many of these as you like.
Cover the pastry sheets with some cling-film so as not to let it dry up and crack.
Take a sheet of pastry and place on a surface in front of you so that it looks like a diamond, fill the centre of the sheet with your vegetable mix and coriander.
Half roll the pastry over the filling , then fold the ends in and continue rolling , adding a small bit of the flour glue to the last corner before rolling it together. The glue should hold the roll together.
it is important to re cover these roll with cling film while you make the rest , as they will go dry and crack very fast.
When all of your rolls are made, you can fry them in hot oil at about 180 c until they float and turn a lovely golden brown colour.
Remove from the pan and drain on to some kitchen roll.

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Chefs Tips

Once you have made these, Spring Rolls can be put into a container and frozen for another day.

Variations

None

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