Fried vegetable spring rolls are tasty fried snacks, perfect for movie nights and get-togethers.
Serve them with your favorite condiments from ketchup to pepper sauce and chadon beni sauce.
What are these vegetable spring rolls made with
For this recipe, I used need:
- store-bought spring roll wrappers
- sweet peppers
- fresh chives
Optional ingredients can include:
- bean sprouts
- bamboo shoots
- all purpose seasoning
- cumin (geera) powder
- soy sauce
How to make fried vegetable spring rolls Trini style
I should mention here I use store-bought frozen spring roll wrappers. So, a couple hours before starting this recipe, I take the wrappers out of the freezer and leave them on the counter for a couple hours to defrost.
Prep the vegetables
During the defrosting time, prep all the vegetables.
Grate the garlic and ginger. Julienne the carrots into two or three inch strips. Thinly slice the sweet peppers and cabbage. Chop the fresh seasoning.
If you plan on using mushrooms in this recipe, shiitakes are my favorite but they often come as dried shrooms. So, you should soak them as per the package instructions before slicing them up.
Sauté the vegetables
When the vegetable prep is done, it’s time to start cooking.
To a large saucepan on medium heat, add oil and leave to heat up. Add in ginger and garlic together. Stir often and cook for a minute or so.
Mix in the julienned carrots. If you need to add water to prevent sticking, you can do so here – I added about 3 tablespoons here. Cover and allow the carrots to soften (about three to five minutes).
Next add in the sweet peppers, cabbage, salt and pepper. Stir and cover for five minutes. Again, to prevent sticking, add a little water to the pot.
Remove the cover and mix in the fresh seasonings. At this point, you can add any of your favorite flavorings like soy sauce.
The vegetables should still have a slight crunch to them.
Remove the vegetables from the heat and set aside to cool completely.
Fold the spring rolls
There are two sizes of spring roll wrappers at my supermarket – one is a large square one and the second has an elongated rectangular shape.
I used the second type for the majority of this recipe; but I did include one of the larger square types here so you can see how I fold it.
So, for the large square:
- place about two tablespoons of the cooled filling in one corner of the spring roll wrapper.
- spread a little water along all the edges of the wrapper.
- fold the closer corner of the wrapper over the filling.
- press the edge down in the middle of the wrapper to act as a seal
- fold the two closer edges towards each other.
- roll the filling towards the last corner – its diagonal.
- press and squeeze the edges down to ensure the wrapper is sealed
For the elongated rectangular spring rolls:
- place a tablespoon of the cooled filling on one side of the wrapper
- spread a little water along all the edges of the wrapper
- roll the filling once towards the opposite side,
- fold the top and bottom edges onto the filling (use a little water to seal the edges).
- continue the fold to the rest of the wrapper.
- roll the wrapper closed.
- press and squeeze all the edges down to ensure it is sealed.
Fry the spring rolls
You can use a large pot for frying but here I used a regular saucepan. The spring rolls cook really quickly on each side so you don’t need as much oil as you do for deep frying.
Allow the oil to heat up for about five to ten minutes. Test the oil with a bamboo skewer to see if it’s hot enough. If lots of bubbles form around the skewer when placed in the oil, then it is ready.
Place the spring rolls into the oil.
As it starts to brown (within 30 seconds to a minute), turn it over for the other side to cook. Flip again to ensure even cooking and browning.
After about 2 minutes OR when the spring rolls have a nice golden brown color, remove from the heat and place on thick napkins to soak up the oil.
Serve hot alongside your favorite dipping sauces. And wontons. Speaking on wontons, check out this tutorial on making fried shrimp wontons.
Trini Style Spring Rolls Recipe
Fried Vegetable Spring Rolls Recipe
- 12 store bought spring roll wrappers
- 1 carrot (julienned)
- 1 sweet pepper (thinly sliced)
- ½ small cabbage (thinly chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
- ¼ cup chives (chopped)
- ¼ cup cilantro (chopped)
- salt to taste
- pepper to taste
- oil for deep frying plus 2 tbsp for sautéing the vegetables
- water for folding of wrappers
- If frozen, place spring roll wrappers on the counter to come to room temperature.
- Prep all the ingredients: julienne the carrots, thinly slice the sweet pepper and cabbage, grate the garlic and ginger and chop the chives and cilantro.
- Place a large skillet on medium heat.
- Add 2 tbsp oil and allow to heat up.
- Add garlic and ginger and stir often for one minute.
- Mix in the carrots (add a few tablespoons of water to prevent sticking if necessary).
- Cover and cook for 3 – 5 minutes.
- Remove cover.
- Add sweet peppers, cabbage, salt and pepper. Stir.
- Cover and cook for five minutes (add a few tablespoons of water to prevent sticking if necessary).
- Remove cover.
- Mix in fresh seasonings and other flavorings.
- Remove from heat and set aside to cool.
- Place 1 – 2 tablespoons of cooled filling onto spring roll wrapper in one corner.
- Spread a little water along the edges of the wrapper.
- Fold the wrapper over the filling (more folding explanations given above).
- Tuck in the sides and roll to close the spring roll.
- Press and squeeze to ensure the wrapper is sealed.
- Place a skillet on medium heat.
- Add oil and allow to heat up.
- Gently place the spring rolls into the hot oil.
- Allow to brown on one side (30 seconds to 1 minutes).
- Flip over to cook the other side.
- Flip again to ensure even browning.
- Remove from the oil.
- Serve hot alongside your favorite dips.