Vegetable Spring Rolls
Here is the my favorite Vegetable Spring Rolls Recipe. You can make them before Ramadan and can also freeze them and fry them when ever you want.
![Vegetable Spring Rolls](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls.jpg)
These spring rolls are a perfect tea time snack and great party food. With a combination of colorful veggies and exotic taste of soy sauce, these rolls are a great choice for snacking. Give it a try!!
![Vegetable Spring Rolls](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-1.jpg)
A really delicious and colourful way to eat your spring vegetables.These Vegetable Spring Rolls tastes fresh and crisp and adds a lot of beautiful color to tea time.
![colorful vegetables](http://recipestable.com/wp-content/uploads/2014/11/colorful-veggies.jpg)
Vegetable Spring Rolls Recipe With Step By Step Pictures:
Step 1 : Heat 1 tablespoon vegetable oil in a wok over high heat.
![Vegetable Spring Rolls](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-1.jpg)
Step 2:Stir fry onion, garlic, green peas, carrot, green pepper and cabbage for few minutes or until crisp tender.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-2.jpg)
Step 3: Stir in the instant noodles (crushed) and soy sauce. Add seasoning and mix well.
![vegetable Spring Rolls](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-3.jpg)
Step 4: Turn off the stove and let it slightly cool.
![Vegetable Spring Rolls Recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-4.jpg)
Step 5: Transfer into a bowl. Keep aside to cool completely.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-5.jpg)
Step 6:Place a roll wrapper on a clean surface with a corner pointing towards you.Put 1 tablespoon vegetable mixture into the center of the wrap. Brush the edges with egg yolk or cornflour mixture.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-6.jpg)
Step 7:Fold corner over the filling then roll up from corner to corner, folding edges in to enclose filling.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-7.jpg)
Step 8:Repeat this method with remaining wrappers and vegetable filling. And make twenty spring rolls.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-8.jpg)
Step 9:Heat oil in a wok over medium heat.
![Vegetable Spring Rolls](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-9.jpg)
Step 10: Fry spring rolls in batches.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-10.jpg)
Step 11: Fry on both sides for 1-2 minutes or until they turn crispy and golden in colour.
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-11.jpg)
Step 12: Remove from the oil and transfer into a plate. Ready to enjoy!!
![Vegetable Spring Rolls recipe](http://recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls-step-12.jpg)
Check it out the printable version recipe below:
![](https://www.recipestable.com/wp-content/uploads/2014/11/Vegetable-Spring-Rolls1-300x300.jpg)
Vegetable Spring Rolls
Ingredients
- 1 packet instant noodles
- 1 tbsp vegetable oil
- 2 cups shredded cabbage
- 1/2 cup boiled green peas
- 3 green onions sliced
- 2 garlic cloves crushed
- 1 carrot grated
- 1 green pepper chopped
- 1 tbsp soy sauce
- 1/4 tsp white pepper
- salt to taste
- 20 frozen spring roll wrappers thawed
- oil for frying
- 2 tablespoon cornflour dissolved in a lil water and make a thick paste or a egg yolk
Instructions
Directions
- Heat vegetable oil in a pan over high heat.
- Add onion, garlic, green peas, carrot, green pepper and cabbage. Cook and stir for few minutes or until crisp tender.
- Add instant noodles (crushed) and soy
- sauce.
- Season with salt and pepper.
- Turn the heat off and take it out in a
- bowl.
- Set aside to cool.
- Place 1 wrapper on a board with a corner pointing towards you.
- Brush edges with cornflour mixture.
- Spoon 1 tbsp vegetable mixture into the corner of the wrap.
- Fold corner over the filling then roll up from corner to corner, folding edges in to enclose filling.
- Repeat with remaining wrappers, cornflour mixture and filling.
- Heat oil in a deep pan over medium high heat.
- Deep fry spring rolls, in batches, for 2-3 minutes or until crispy and golden.
- Remove from the oil and drain on kitchen paper. ENJOY!
Notes
Keep remaining wrappers covered with damp tea towel. Serving Suggestions:
Serve hot with sweet chilli sauce.
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Can i bake them instead of frying?
yes why not, for baked rolls procedure follow this recipe