Ingredients:

For the Dough:

• All-Purpose Flour: 200g
• Salt: 1/2 teaspoon
• Warm Water: 120ml
• Vinegar: 1/2 teaspoon (optional, for elasticity)
• Oil: For greasing

For the Vegetable Filling:

• Oil: 1 tablespoon (for sautéing)
• Garlic: 3-4 cloves, finely chopped
• Ginger: 2cm piece, grated (or 1/2 teaspoon dried ginger)
• White Part of Chives: 3 sprigs, chopped
• Onion: 1/2 large, cut into julienne
• Green Chilis: 2, sliced (or substitute with bell pepper)
• Carrot: 2 cups (180g), julienned
• Cabbage: 4 cups (240g), julienned
• Oyster Sauce or Hoisin Sauce: To taste
• Soy Sauce: To taste
• Vinegar: 1/2 teaspoon (preferably rice or apple vinegar)
• Green Part of Chives: 3 sprigs, chopped
• Sesame Oil: 1/2 teaspoon (optional)
• Cornstarch: 1/2 teaspoon (for binding)

For Sealing the Rolls:

• Cornstarch: 2 tablespoons
• Water: 2 tablespoons

Steps to Make It:

Step 1: Prepare the Dough

1. In a mixing bowl, combine all-purpose flour and salt.
2. Gradually add warm water and vinegar (if using) while mixing to form a soft dough.
3. Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 2: Make the Vegetable Filling

1. Heat oil in a large skillet or wok over medium heat.
2. Add garlic, ginger, and the white part of the chives. Sauté until fragrant.
3. Stir in julienned onion, green chilis (or bell pepper), carrot, and cabbage. Cook for 3-5 minutes until slightly softened.
4. Add oyster sauce or hoisin sauce, soy sauce, and vinegar. Mix well to coat the vegetables evenly.
5. Sprinkle cornstarch over the mixture and stir to bind the filling.
6. Turn off the heat, stir in the green part of the chives and sesame oil, and let the filling cool completely.

Step 3: Roll the Spring Rolls

1. Divide the dough into small balls (approximately 12-15 pieces). Roll each ball into a thin rectangle or square sheet.
2. Place 1-2 tablespoons of vegetable filling in the center of each sheet.
3. Fold the sides inward, then roll the sheet tightly to form a cylindrical shape.
4. Mix cornstarch and water to form a paste. Use this paste to seal the edges of the rolls.

Step 4: Cook the Spring Rolls

1. Heat enough oil in a deep pan or fryer to submerge the spring rolls.
2. Fry the rolls in batches over medium heat until golden brown and crispy. This should take about 3-5 minutes per batch.
3. Drain on a plate lined with paper towels to remove excess oil.

Nutrition Facts (Per Spring Roll)

• Calories: 120
• Protein: 3g
• Carbohydrates: 18g
• Fat: 4g
• Fiber: 2g
• Sodium: 200mg

FAQs

1. Can I bake or air fry these spring rolls?
Yes! Brush the rolls lightly with oil and bake at 200°C (400°F) for 15-20 minutes, or air fry at the same temperature for about 12 minutes.

2. Can I use store-bought wrappers?
Absolutely! Store-bought spring roll wrappers save time and work just as well.

3. How do I prevent the rolls from breaking during frying?
Ensure the dough or wrappers are rolled tightly, and don’t overfill them. Use the sealing paste liberally.

Tips for Perfect Spring Rolls

1. Don’t Overcook the Vegetables: Keep the filling slightly crunchy for the best texture.
2. Seal Tightly: Ensure the edges are sealed completely to prevent the filling from leaking.
3. Control the Oil Temperature: Fry on medium heat to avoid undercooking the inside or burning the outside.
4. Cool the Filling: Always use cooled filling to prevent the dough from becoming soggy.
5. Make Ahead: Prepare and freeze the rolls uncooked for a quick snack later.

Storage Tips

1. Refrigeration:
   • Store leftover rolls in an airtight container for up to 3 days.
   • Reheat in an oven or air fryer to restore crispness.
2. Freezing:
   • Freeze uncooked rolls on a tray in a single layer. Once frozen, transfer them to a zip-top bag.
   • Fry or bake directly from frozen without thawing.
3. Reheating Cooked Rolls:
   • Reheat fried rolls in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as this can make them soggy.

Conclusion

These Crispy Vegetable Spring Rolls are a delightful addition to any meal, offering a perfect combination of crunchy exteriors and flavorful, vibrant fillings. Whether served as an appetizer, snack, or main dish, they’re sure to impress. Homemade dough adds an extra layer of authenticity, while the customizable filling lets you get creative with your flavors. Perfect for parties, gatherings, or just a quiet night in, this recipe is your ticket to restaurant-quality spring rolls at home. Give it a try and savor the crispy, savory goodness!