vegetable Spring Rolls

Vegetable spring rolls make the best appetizer to add to your table for any occasion; they’re a light snack perfect for vegans or vegetarians.

Vegetable spring rolls are a popular dish made by wrapping a mixture of finely chopped vegetables such as cabbage, carrots, and other vegetables of your choice in thin pastry wrappers and then frying or baking them until crispy. They are often served with a dipping sauce like sweet chilli sauce or soy sauce.

Absolutely, vegetable spring rolls can be made ahead of time and frozen. When you need them, simply take them out a few minutes beforehand, then you can deep fry, air fry, or bake them until they’re crispy and golden brown.

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I make my vegetable spring rolls with white and red cabbage, potatoes, carrots, and peppers, but you can substitute the vegetables to your liking by adding or removing ingredients.

• 2 large shredded potatoes
• 1 large shredded carrot
• 2 cups finely shredded white cabbage
• 1/2 cup finely chopped red cabbage
• 1 small chopped sweet pepper
• 1 small diced onion
• 2 minced garlic cloves
• 1 tsp minced ginger
• 1/4 cup green onion
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp chili flakes
• 1/4 tsp hot pepper (optional for added spiciness)
• 1 package spring rolls pastry (50 sheets)
• 3 tbsp of flour mixed with 1/4 cup of cold water

1. Wash and cut all the mentioned veggies.
2. In a saucepan, heat olive oil over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes. Then add the rest of the vegetables and sauté for about 5 minutes until they soften.
3. Add soy sauce and the seasoning, then mix well.
4. Turn off the heat, add green onions, and mix.
5. Transfer the mixture to a plate and set it aside.
6. Mix water with flour to seal the spring rolls with the paste.

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7. Place a spring roll sheet on a flat surface, then add the filling inside and apply the flour paste to the end.
8. Fold both sides toward the center, then fold the top to the center and roll tightly.

9. Repeat until you finish using all the filling.
10. Place the prepared spring rolls in a ziplock bag and freeze them, or deep fry them fresh.
11. When needed, take them out of the freezer a couple of minutes beforehand, then deep fry, air fry, or bake them until crispy and golden brown.

If you plan to air fry or bake the spring rolls, remember to brush or spray them with oil before cooking.

Spring rolls can be stored in the freezer for up to 6 months

Deep fry the spring rolls at medium heat, or bake them at 500°F, or air fry them at 400°F.