Vegetable Spring Rolls
I bought some spring roll wrappers about a month ago already. I had big plans to make a huge batch and freeze them for “rainy” days. But that never happened. I suppose I can’t keep them forever so I had to make a plan.
On Sunday I was in the mood to make these Vegetable Spring Rolls. But I did cheat because I bought a pack of ready cut veggies. Oh, how I hate cutting up veggies. I still do it but somedays I like the easy way out.
What do you need to make the Spring Rolls
I used ready made spring roll wrappers. Who needs to put themselves through hell when you can buy them ready made…haha! I kept my ingredients really simple but they still tasted delicious. All you need is: 5 cups of veggies, carrots, cabbage, green pepper (optional) soy sauce garlic onion spring onion chilli To seal them you will need some flour and a little bit of water and some oil to fry them. If you are feeding them to kids you can leave out the chilli, for adults I think the chilli gives it a nice kick. You must also ensure you don’t cook the veggies too much, just stir-fry them a little. There must still be a crunch to the veggies when you eat them. A spring roll is all about the crunch, wrappers and veggies! The only Spring Roll wrappers I find here in Johannesburg is the Fatima’s brand. I love them as they are super thin and easy to work with. When fried they have that perfect crunch. They work well for these spring rolls and certainly makes my life easy.
How to fry the Spring Rolls
You can deep fry the spring rolls which requires a bit more oil. Or you can shallow fry them in about 2 tablespoons of oil. With the shallow frying you have to ensure you keep turning them so they fry evenly on all sides. I have tried both methods, however I have not tried popping them in the oven. If you want to experiment you welcome to.
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