Vegetable spring rolls are shredded vegetables wrapped tightly in a thin pastry wrapper, then fried until the outside is crisp and golden. The filling is cooked and cooled before rolling, and the wrapper is sealed with a cornflour paste to stop it opening up in the hot oil.
A loose or badly sealed roll is the most common reason spring rolls fall apart when frying. This recipe covers the filling, the roll, and the seal step by step.
Ingredients (makes 12)
| Ingredient | Amount |
|---|---|
| Spring roll wrappers | 12 |
| Cabbage, finely shredded | 200g |
| Carrot, julienned | 1 |
| Beansprouts | 100g |
| Spring onion, sliced | 2 |
| Soy sauce | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Cornflour, mixed with water | For sealing |
Method
- Stir fry the cabbage, carrot, and beansprouts over a high heat for 2 to 3 minutes, until just softened. Stir in the spring onion, soy sauce, and sesame oil.
- Tip the filling into a colander and leave to cool and drain fully. Wet filling is the main reason wrappers turn soggy or split.
- Lay a wrapper in a diamond shape and place two tablespoons of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in both sides, and roll upward tightly.
- Dab cornflour paste on the final corner before sealing, pressing to hold it closed.
- Fry in batches at 170C for 3 to 4 minutes, until golden and crisp all over.
Rolling and sealing without splitting
Roll each spring roll firmly, without air pockets, since trapped air can force the wrapper open in hot oil. Keep unused wrappers covered with a damp cloth while you work, since they dry out and crack quickly once exposed to air. The cornflour paste needs only a small dab on the final corner. Too much makes the seam gluey rather than crisp.
Keeping the filling from making the wrapper soggy
Draining the cooked filling well and letting it cool fully before rolling are both essential. Warm or wet filling steams the wrapper from the inside as it sits, which weakens it before it even reaches the oil.
FAQ
Can I bake spring rolls instead of frying them?
Yes. Brush lightly with oil and bake at 200C for around 15 to 20 minutes, turning halfway, though the result is less crisp than frying.
Can I freeze spring rolls before frying?
Yes. Freeze them rolled but uncooked on a tray, then transfer to a bag once solid. Fry from frozen, adding an extra minute or two to the cooking time.
Why do my spring rolls split while frying?
This is usually a loose roll, trapped air, or an unsealed seam. Roll tightly and press the sealed edge firmly before frying.
What dipping sauce goes with vegetable spring rolls?
A simple mix of soy sauce, rice vinegar, and a little chilli oil works well, or a sweet chilli sauce for a milder option.
For a steamed alternative, try our pork and prawn siu mai recipe. If you want to add chilli oil to the dipping sauce, see how to make chilli oil.
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- Spring roll wrappers. A pack of thin wrappers for rolling and frying.
- Cooking thermometer. Checks the oil is at the right heat before frying.
