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Vegetable Spring Roll Recipe

Name: Noodles VEGETABLE SPRING ROLL Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 pieces spring roll wrappers; 2 cups green cabbage; 1 cup carrot, julienned; 3 pieces shiitake mushrooms, thinly sliced (or button mushrooms); 1 cup bean sprouts, trimmed; 3 pieces scallions, thinly sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbs soy sauce; 1 tsp sesame oil; 2 tbs vegetable oil (for stir-fry); 1 tsp salt; 0.5 tsp black pepper; 1 tsp cornstarch (for sealing); 1 tbs water (for cornstarch slurry); 2 cups vegetable oil (for frying) or cooking spray (for baking); 0.5 cup pineapple juice; 3 tbs rice vinegar; 2 tbs ketchup; 2 tbs brown sugar; 1 tbs soy sauce; 1 tsp cornstarch; 1 tbs water (for slurry); 0.25 tsp red pepper flakes (optional)

Inspired by Noodles

Time1h

Serves4

sweet and sour sauce

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Ingredients

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Spring Rolls

12 pieces spring roll wrappers

2 cups Green cabbage

1 cup carrot, julienned

3 pieces shiitake mushrooms, thinly sliced (or button mushrooms)

1 cup bean sprouts, trimmed

3 pieces scallions, thinly sliced

2 cloves Garlic, minced

1 tsp fresh ginger, minced

2 tbs Aged soy sauce

1 tsp Toasted sesame oil

2 tbs vegetable oil (for stir-fry)

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp cornstarch (for sealing)

1 tbs water (for cornstarch slurry)

2 cups vegetable oil (for frying) or cooking spray (for baking)

Sweet & Sour Sauce

1/2 cup Pineapple juice

3 tbs Rice vinegar

2 tbs Ketchup

2 tbs Brown sugar

1 tbs Aged soy sauce

1 tsp Cornstarch

1 tbs water (for slurry)

1/4 tsp red pepper flakes (optional)

Method

Spring Rolls

Prep vegetables

Thinly slice cabbage and mushrooms. Julienne the carrot. Trim bean sprouts and thinly slice scallions. Mince the garlic and ginger.

Stir-fry filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger and stir for 30 seconds until fragrant. Add mushrooms and cook 1–2 minutes until they soften. Add cabbage and carrots and stir-fry 3–4 minutes until cabbage wilts but still has some bite. Add bean sprouts and scallions and cook 1 minute more.

Season filling

Stir in 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30–60 seconds to combine. Taste and adjust seasoning.

Cool filling

Transfer the filling to a bowl and allow it to cool to near room temperature so it won't steam or tear the wrappers when rolled.

Prepare sealing slurry

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a paste for sealing the wrappers.

Assemble rolls

Place a spring roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Put about 2–3 tablespoons of filling roughly 1–2 inches from the corner nearest you. Fold the corner over the filling, fold the two side corners in toward the center, then roll tightly toward the opposite corner. Brush the final corner with the cornstarch slurry to seal. Repeat with remaining wrappers and filling (should make about 12 rolls).

Cook the rolls — Frying method

Heat 1 to 1 1/2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry spring rolls in batches, seam side down first, about 2–3 minutes per side until golden brown and crisp. Drain on a paper towel-lined rack.

Cook the rolls — Baking (optional healthier)

Preheat oven to 425°F (220°C). Place assembled rolls seam-side down on a baking sheet lined with parchment. Lightly brush or spray each roll with oil. Bake 15–18 minutes, turning once, until crisp and golden.

Finish

Let rolls rest 2–3 minutes before serving so filling firms slightly. Serve hot with the sweet & sour sauce on the side.

Sweet & Sour Sauce

Combine ingredients

In a small saucepan combine 1/2 cup pineapple juice, 3 tablespoons rice vinegar, 2 tablespoons ketchup, 2 tablespoons brown sugar, 1 tablespoon soy sauce, and optional 1/4 teaspoon red pepper flakes. Stir to combine.

Thicken sauce

In a small bowl mix 1 teaspoon cornstarch with 1 tablespoon water to make a smooth slurry. Heat the sauce mixture over medium heat until it begins to simmer, then whisk in the cornstarch slurry. Continue to cook, whisking, for 1–2 minutes until the sauce thickens and becomes glossy.

Adjust and cool

Taste and adjust sweetness or acidity — add a bit more sugar for sweetness or a splash of vinegar for tang. Remove from heat and let cool slightly; sauce will thicken more as it cools. Serve warm or at room temperature alongside the spring rolls.