Description
These homemade vegetable spring rolls are light, crispy, and packed with flavor, made from scratch, including the dough! Filled with a delicious mix of vegetables and spices, they are perfect as an appetizer or snack. These spring rolls don’t require meat and are budget-friendly, offering a great vegetarian alternative that’s just as satisfying.
Ingredients
Units
Scale
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
Instructions
- Prepare the Dough
- In a bowl, mix the flour and salt. Gradually add warm water mixed with vinegar, stirring until a dough forms.
- Knead the dough for 5-10 minutes until smooth and elastic. Shape into a ball, coat with oil, and place in a covered bowl to rest for 30 minutes.
- Prepare the Vegetable Filling
- Heat oil in a large pan over medium heat. Add garlic and ginger, cooking until fragrant.
- Add the white part of the chives and cook for 1-2 minutes.
- Stir in the onion, cooking until soft. Add chilis (or bell pepper), carrots, and cabbage, then season with salt and pepper.
- Add oyster sauce, soy sauce, and vinegar, stirring to coat the vegetables evenly.
- Mix in sesame oil and sprinkle with cornstarch. Cook for another minute, then set aside to cool.
- Form the Dough Sheets
- Divide rested dough into 12 equal pieces (about 25-27g each) and shape them into balls. Cover with a damp cloth.
- Roll each ball into a thin circle, about 5-6 cm in diameter, stacking with oil and cornstarch mixture between layers to prevent sticking.
- Stretch each stack to 22-24 cm and cook briefly (15 seconds per side) on a dry, hot pan. Separate the layers once warm.
- Assemble the Spring Rolls
- Place a spoonful of cooled filling onto each sheet. Fold in the sides, roll up, and seal the edges with a cornstarch and water mixture.
- Cook the Spring Rolls
- Prep Time: 45mins
- Cook Time: 15mins