Vegetarian Spring Roll (2) Recipe
Crispy deep fried till golden brown spring roll filled with carrots, cabbage, onions & vermicelli, served with plum sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Spring Roll Wrappers
Frying
Plum Sauce
Method
Prepare the Filling
- 1
- 2
Cook Vermicelli
Soak the vermicelli noodles in hot water for about 5 minutes until soft, then drain and chop into small pieces.
- 3
Mix the Filling
In a large bowl, combine the chopped vegetables, vermicelli, soy sauce, sesame oil, salt, and black pepper. Mix well to ensure everything is evenly coated.
Assemble the Spring Rolls
- 4
Prepare the Wrappers
Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 5
Roll the Spring Roll
Fold the sides of the wrapper over the filling, then roll it up tightly from the bottom to the top. Seal the edge with a little water.
- 6
Repeat
Continue the process with the remaining wrappers and filling until all are rolled.
Fry the Spring Rolls
- 7
Heat the Oil
In a deep pan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Spring Rolls
Carefully place the spring rolls in the hot oil, a few at a time. Fry for about 3-5 minutes, or until they are golden brown and crispy.
- 9
Drain
Remove the spring rolls from the oil and place them on paper towels to drain excess oil.
Serve
- 10
Plate and Serve
Serve the crispy spring rolls hot with plum sauce on the side for dipping.