Vegetable Curry Spring Rolls

Spring rolls… Most people have had one or more versions of spring rolls in their lives. These are a staple of Chinese cuisine and have countless variations in both filling and the type of wrapper. From tofu spring rolls to pork ones, they have been filled with most things possible! The purpose however is always the same – a light, crispy starter to perfectly begin any Chinese meal. Be it as a party snack, or just daytime treat – spring rolls are a perfect choice! From children to adults, you’ll find it difficult to find many people who can resist these.

This recipe is made with a slight twist, however. Spring rolls are always meant to be fresh, hence spring in the name, and some people may think that by adding curry flavour, this would be lost. However, it is exactly the opposite! The curry flavour in combination with the vegetable and noodle filling is both refreshing and perfectly balanced, providing a spring roll recipe fit for any occasion. The filling is also light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling. Delicious and authentic!

Helpful Tips and Tricks of making Vegetable Spring Rolls

• Do not grate the vegetables for the spring rolls as grating releases too much water.
• The drier the filling, the better it is, as liquid will make the wrappers wet and break the spring rolls while frying. Tilt the pan in which you have made the filling so that if there is any excess liquid it will drain to one side.
• Make sure to cool the filling completely. Hot filling the mixture will steam and make the spring rolls’ wrapper wet.
• Don’t over stuff the spring rolls as they will break when frying.
• I had come across this traditional Chinese secret – The best way to check the temperature of the oil is to put a wooden chopstick through the oil and if it bubbles around the wood the oil is ready to fry.
• When frying the spring rolls do not over crowd them as they will not cook evenly.
• You can freeze the spring rolls for up to 6 months.

Vegetable Curry Spring Rolls

Serves: 40 Pieces Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

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Ingredients

• 2 packs spring roll sheets (12cm squares)
• 3 cups white cabbage, shredded
• 1 large carrot, cut into matchsticks
• 1 cup beansprouts
• 1/2 cup green beans, sliced
• 1/2 cup spring onions, sliced
• 1/2 cup glass noodles, broken into small pieces
• 3 cloves garlic, finely chopped
• 1/2 tsp ginger, grated
• 1/2 tsp coriander stalks, finely chopped
• 1/2 tbsp celery, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 tbsp sesame oil
• 1/2 tbsp sunflower oil
• 1 tbsp rice wine
• 1.5 tsp light soy sauce
• 1 tsp rice vinegar
• 1.5 tsp curry powder
• 1/2 tsp white pepper
• Salt to taste
• 2 tsp cornflour
• 2 tbsp water
• Oil, for frying

method

1. Soak the rice noodles in hot water for 6-8 minutes. Drain and keep aside. 
2. Heat a wok over a high heat with sesame oil and sunflower oil. Add the ginger, garlic, coriander stalk, and celery and cook for 1 minute stirring continuously. 
3. Add the cabbage, carrots, beans and beansprouts and cook for a few minutes. Stir in the soy sauce, curry powder, rice wine, white pepper, spring onions, drained noodles and coriander. Stir and remove from heat.
4. Transfer the filling into a bowl. If at this point the mixture looks too wet, stir in 1 tsp of cornstarch and mix well. Taste and adjust the seasoning to your taste. 
5. To wrap the spring roll, first mix together the cornstarch and water, insuring that there are no lumps, then watch the video as above. 
6. To fry, heat oil in a deep pan and slowly and carefully drop in the spring rolls, making sure not to burn yourself. Then fry them until golden brown and let them cool slightly before serving.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!