Who does not love a crispy a spring roll? It is an iconic appetizer in every Asian restaurant who has their own version of them.
There are two types of spring roll wrappers and thankfully one type is vegan friendly 🙂 One is the thin pastry sheets made of wheat flour, water, oil, and salt, and their square shape is ideal for wrapping the fried spring rolls. You can find these sheets in the freezer aisle in the supermarkets but do not get confused them with the egg roll wrappers, which are thicker than the first type. These wrappers are commonly used to make summer rolls which are round and made of rice flour.
In this recipe, we are using the thin spring roll pastry sheets which are vegan friendly. This delicious finger food is filled with two types of cabbages, shallots, carrot, onion and garlic, and deep-fried to crispy goodness that no one can resist.
1 1/2 cup white cabbage, shredded
1 cup red cabbage, shredded
4 green shallots sliced
1 cup grated carrot
1/2 onion roughly chopped
1 tbsp chopped garlic
2 tbsp peanut oil
1 tbsp soy sauce
10 frozen spring roll wrappers, thawed
salt and white pepper for seasoning
Oil for frying
2 tbsp flour
Sweet Chillie sauce for serving
Let’s make the filling;
Heat a wok over high heat until hot. Add peanut oil and swirl to coat. Add onion, garlic, carrot and cabbage. Stir-fry for 2 to 3, the filling is ready when the cabbage becomes soft but do not overcook, otherwise, the cabbage starts to sweat and the filling will be too wet. It will make the spring rolls soggy. Transfer the filling to a bowl and let cool.
How to wrap the spring roll sheet;
combine the flour with a 1 tbsp of water. This is used to seal the spring roll during the wrapping process.
Place a spring roll sheet on a flat surface and spread about 2 tablespoons of the filling lengthwise onto the centre of the sheet without overfilling. Brush the beaten egg outer edges of the sheet with the flour mixture.
Fold the bottom part of the wrapper over the filling. Then fold the right and left sides of the sheet over the filling to enclose the filling. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
Pour cooking oil into a pan until one-third full. Once the oil is ready, gently drop the spring rolls into the oil and deep fry in batches until they turn golden brown. Remove onto kitchen paper towels to blot the excess oil from the spring rolls. Serve immediately or keep in a slightly hot oven until ready to be served. Serve with sweet chilli sauce.