Ingredients

For the Filling:

• Spring roll sheets: 10 sheets
• Cabbage: 1 lb (450g), shredded
• Carrots: 2 medium, julienned
• Scallions (green onions): 4, finely chopped
• Ginger: 1/2 tablespoon, grated
• Garlic: 1/2 tablespoon, grated
• Salt: 1/2 teaspoon
• Sugar: 1 teaspoon
• Soy sauce: 1 tablespoon
• Black pepper powder: 1/2 teaspoon
• Chinese five-spice powder: 1/2 teaspoon

For Frying:

• Oil: 4 cups (or as needed for frying)

For Sealing the Rolls:

• All-purpose flour: 1 tablespoon
• Water: 2 tablespoons

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Shred and chop: In a large mixing bowl, add 1 lb of shredded cabbage, 2 julienned medium carrots, and 4 finely chopped scallions.
2. Grate the ginger and garlic: Add 1/2 tablespoon each of grated ginger and garlic to the vegetable mixture.

Step 2: Season the Filling

1. Season the vegetables: Sprinkle 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, 1/2 teaspoon black pepper powder, and 1/2 teaspoon Chinese five-spice powder over the vegetable mixture.
2. Mix thoroughly: Use a spatula or your hands to thoroughly combine the ingredients until the vegetables are well coated with the seasonings. Set the mixture aside.

Step 3: Prepare the Wrapper Paste

1. Make the sealing paste: In a small bowl, mix 1 tablespoon of all-purpose flour with 2 tablespoons of water. Stir until it forms a smooth, thick paste. This paste will be used to seal the spring rolls.

Step 4: Assemble the Spring Rolls

1. Prepare the spring roll sheets: Lay one spring roll sheet on a clean, flat surface with one corner pointing towards you, forming a diamond shape.
2. Add the filling: Place a small portion of the vegetable filling (about 2 tablespoons) near the bottom corner of the spring roll sheet.
3. Fold and roll: Begin by folding the bottom corner over the filling, then fold the left and right corners towards the center to enclose the filling. Roll the spring roll upwards tightly, ensuring that the edges are sealed.
4. Seal the roll: Apply a small amount of the flour paste to the top corner of the spring roll to seal it securely.
5. Repeat the process: Continue filling and rolling the remaining spring roll sheets with the vegetable mixture.

Step 5: Fry the Spring Rolls

1. Heat the oil: In a deep pan or wok, heat about 4 cups of oil over medium-high heat until the oil reaches 350°F (175°C). You can test the temperature by dipping the end of a spring roll; it should sizzle immediately.
2. Fry the spring rolls: Carefully add the spring rolls to the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for 3-4 minutes per batch, or until they are golden brown and crispy.
3. Drain excess oil: Use tongs or a slotted spoon to remove the fried spring rolls and place them on a plate lined with paper towels to drain any excess oil.

Step 6: Serve

1. Serve hot: Transfer the spring rolls to a serving platter. Serve them hot with your favorite dipping sauces, such as sweet chili sauce, soy sauce, or a spicy garlic dip.
2. Enjoy: These crispy spring rolls are best enjoyed fresh, straight from the fryer!

Cooking Tips

• Wrapping technique: Be sure to wrap the spring rolls tightly to prevent them from unraveling during frying. Using the flour-water paste will ensure that the rolls stay sealed.
• Vegetable filling: The filling can be customized to your preference. You can add or substitute other vegetables like bell peppers, mushrooms, or beansprouts.
• Frying temperature: Make sure the oil is hot enough before frying. If the oil is not hot enough, the spring rolls will absorb too much oil and become greasy. If the oil is too hot, they will brown too quickly on the outside without cooking properly on the inside.
• Baking option: If you prefer a healthier version, you can bake the spring rolls. Preheat your oven to 400°F (200°C) and brush the spring rolls with oil. Bake them for 15-20 minutes, turning halfway through, until golden and crispy.

Nutritional Facts (Per Serving, 2 Spring Rolls)

• Calories: 230 kcal
• Protein: 3 g
• Carbohydrates: 30 g
• Fat: 10 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 420 mg
• Fiber: 4 g
• Sugar: 3 g
• Calcium: 40 mg
• Iron: 1 mg

Frequently Asked Questions (FAQs)

1. Can I freeze the spring rolls?
   • Yes, you can freeze uncooked spring rolls. After rolling them, place them on a tray in the freezer until they are firm. Transfer the frozen spring rolls to a freezer-safe bag. When ready to fry, you can cook them straight from frozen, just add an extra minute or two to the frying time.
2. Can I use other wrappers?
   • Yes, you can use different types of wrappers, such as rice paper for a gluten-free option or egg roll wrappers for a thicker, chewier texture.
3. How long can I store leftover spring rolls?
   • Store cooked spring rolls in an airtight container in the fridge for up to 3 days. To reheat, bake them in the oven or re-fry them in a pan to maintain their crispiness.
4. What other fillings can I use?
   • You can experiment with different fillings such as adding tofu, shrimp, or pork for a non-vegetarian version. You can also include more veggies like bean sprouts or mushrooms for added texture.
5. Can I make the filling ahead of time?
   • Yes, you can prepare the vegetable filling ahead of time and store it in the refrigerator for up to 24 hours before assembling the spring rolls.

Conclusion

Crispy Vegetable Spring Rolls are a delicious, versatile dish that can be enjoyed as an appetizer, snack, or even a light meal. The combination of crunchy vegetables with the flavorful seasonings wrapped in delicate spring roll sheets and fried to perfection makes this recipe a crowd-pleaser. Whether you’re hosting a party or just craving a savory treat, these homemade spring rolls are sure to impress. With easy-to-find ingredients and simple steps, this recipe is perfect for both beginners and experienced cooks.