Looking for THE BEST spring roll recipe, that is super easy to follow?? You are in the right place, check it out and follow along!
Hi Everyone,
Welcome back to the blog!
In this post, we are making vegan spring rolls, that I really love – I mean: Who wouldn’t?! 🙂
INGREDIENTS:
– spring roll sheets (check if vegan, lots of them contain milk)
– 1/2 cabbage (I used pointed cabbage/i f white cabbage use 1/4)
– 3 medium-sized carrots
– 1/2 red bell pepper
– 1,5 tbsp fresh ginger (fine chop)
– 1 tsp of salt
– 1,5 tsp of pepper
– 1 tsp of chili flakes
– 2 tsp of garlic powder
– 1,5 tbsp of soy sauce
– 1,5 tsp of sugar
– 1 tbsp of sesame oil
– 1 tbsp of corn starch
– 30g of rice noodles
PREPARATION:
To start off, if the spring roll sheets are frozen, take them out 1 hour prior to starting to cook.
Place the rice noodles into a bowl and soak them in boiling water for 1:30 min and then drain, wash in some cold water, and then cut into 2cm (1 inch) long pieces.
The next thing is to cut the veggies julienne cut and chop the ginger very fine.
Now, heat up a pan and add some cooking oil (sunflower) to it. Once the oil is warmed up add the bell pepper & carrots to it and saute for 1-2 minutes. Add cabbage and then the rest of the ingredients (except the corn starch) – cook for another few minutes. At the very end, add 2 tbsp of water to the corn starch, mix it and then add to the pan – stir and take off the hob.
You are now ready to start making the spring rolls!
Mix 2 tbsp of corn starch some water that will be used as ‘glue’ to bind the ends of the spring rolls.
Now take one sheet and lay it on a flat surface, while having a corner pointing towards you. Take a handful of filling and place it in 2-3 inches from the edge and then take the corner and fold it over the filling. Now, pull it a bit towards you and roll it to the middle. Fold both sides towards the center and then roll it once more – make another fold on the sides, so they won’t be ‘hanging’ out.
Once you have 1,5-2 inches left from the end, take some of the glue mix on your fingers and spread it on the remaining sheet – finish off.
Once you have made all of the spring rolls, take a saucepan and fill it with about 1-1,5 inch of cooking oil – don’t put too many rolls at once (more than 4), so the oil doesn’t cool off.
I know you will like this one, so Enjoy!
Cheers,
Vito
For a video tutorial, check the link below:
