Celebrate Spring with the refreshing spring Rolls, a perfect finger food, made in different ways with a mixture of vegetables in a crunchy covering that is fried or baked.
Spring rolls made with rice paper wrapper need no frying or baking. Lettuce leaves can also be used as wrapper or bowls with the vegetable filling these make a delicious appetizer especially for the people who are on a gluten-free diet or want to avoid fried food.The most popular version of spring rolls is the fried version. In this post I have covered fried and baked version. My kids just love these and so do I :). Will soon update the other version steamed and lettuce rolls recipes on the blog.
Spring roll wrapper can be store-bought or can be made at home. Filling for the vegetarian rolls can be made with the choice of vegetables and noodles and beans sprouts. The rolls can be made ahead of time, refrigerated and fried at the time serving. These taste best fresh and hot with any of the sauce of your preference.
We love to have it with sweet chili sauce, and a variation of Thai Peanut sauce made with almond butter and soy sauce. Making the filling is very easy, chop the veggies, stir fry with noodles, cool the filling and wrap in the wrapper. I have attached step by step procedure for rolling the wrapper. Fry or bake the rolls as per your preference.
This is how I made the crunchy and appetizing spring rolls. Make the filling as per the no. of spring rolls you are making. I have specified the amount of ingredients for around 10-12 spring rolls.
Spring Rolls Wrappers--10-12
Shredded Veggies--1 cup (Cabbage, Bell Peppers, Carrots or any other as per choice)
Finely chopped Garlic and Ginger--1 Tsp
Boiled Noodles--1 cup
Soy Sauce--1 Tsp
Tomato Ketchup--1 Tsp
Chilli Sauce-- 1 Tsp(or as per taste)
Salt as required
Oil --1-2 Tbsp +for frying
Refer to the images at the end of the instructions for how to roll and seal the wrapper. Scroll the cursor over the images for the caption.
Saute onions and chopped ginger and garlic in hot oil in a pan.
Add shredded veggies and saute for another 2-3 min.
Mix all the sauces together and add to the pan.
Add noodles and salt and mix well.
Take a wrapper and place the filling on the wrapper.
Fold from one end and corners like an envelope.
Roll the wrapper to the other end, to seal.
Seal the corners with the flour and slurry. For that mix a tbsp of flour with 3-4 Tbsp of water.
Heat oil in a kadhai or thick bottomed pan and fry the rolls on medium heat till golden brown.
For baking, line the rolls on a baking tray lined with parchment paper. Brush with oil and bake for 30 mins in a preheated oven at 350°F or 180°C. Turn the rolls after 15 min. for even baking.
Serve hot with dip/sauce of your choice.
Hope you will like the recipe and give it a try. Kids absolutely love it. Make the rolls, refrigerate/ freeze and make when required. One of the best snacks for your parties.
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