Crispy Soya Spring Roll

Veg Spring Rolls are a popular Chinese snack of crispy, crunchy rolls filled with a savory mix of vegetable stuffing.  Spiced veggies are wrapped and deep fried for a delightful snack.

 

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Cuisine: Chinese

Course Appetizers: Snacks

Diet: Vegan

Servings : 24 to 30 Spring Rolls

 

Ingredients:

 

For vegetable stuffing

2 tbsp oil 

4 cups mixture of shredded cabbage , shredded carrots 

Sliced capsicum (green bell pepper), small to medium-sized

finely chopped French beans – 7 to 8 French beans

Half cup Soy granules , soaked in hot water and drained

2 to 3 small to medium-sized scallions

1 tbsp soy sauce as per taste

1 tsp finely chopped celery – optional

1 cup cooked noodles 

3 tbsp bean sprouts – optional

2 tbsp chopped spring onion greens (scallion greens)

Salt and black pepper as per taste

Oil as required, for deep frying

 

Ingredients fFor the sealing paste

6  tbsp all purpose flour or cornstarch

4       to 5 tbsp water or add as required to make a thick paste

 

Other ingredients

 

24 to 30 spring roll wrappers or as required

 

Method:

 

Preparation:

 

First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.

Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.

Drain any water and set aside.

Chop the veggies in thin long strips or matchsticks. For cabbage and carrot, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the French beans you can slice them very thinly, diagonally or finely chop them.

 

Please note you can use your choice of veggies.

 

Method of Making stuffing

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Heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.

Stir and then add all the chopped veggies.

Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while frying, then reduce it and continue to stir-fry

Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.

Mix everything very well. Then add the cooked noodles.

Season with salt. Stir again very well. The filling has to be dry.

Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.

 

Preparing sealing paste:

 

In a bowl, mix the all purpose flour or cornstarch and water.

Whisk very well to make a thick paste without any lumps.

 

Stuffing Spring Rolls:

 

Now take the spring roll wrapper.

With your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side.

 

As for a larger sized wrapper add more of the vegetable stuffing.

 

Wrapping Method :

 

Gently but tightly roll till the end. Seal the end part to the roll and place the roll downwards with the sealed side.

Now spread some of the paste on the sides. Bring one side touching the roll and press gently.

Do the same with the other side.

Again spread the batter on both the closed edges.

Wrapping Method 2

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Another method is to roll halfway. Then spread the batter on the sides.

Seal both the sides from sideways. Spread some batter on the sealed edges.

Then bring the open side on top of the spring roll. Press gently and seal it. 

While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.

Now place all the spring rolls with the sealed edges facing down on a plate.

 

Your hands will become messy when stuffing the spring rolls.

Heat oil at the deep frying temperature

Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.

Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.

Once they become light golden, turn them over and fry the other side.

Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.

Remove the fried veg spring rolls with a slotted spoon.

Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.

Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like.

 

Serve fried spring rolls hot with any dipping sauce of your choice like chili garlic sauce, hoisin sauce or tomato ketchup.

 

Notes

Vegetables: Include cabbage (green or purple), carrots, bok choy, broccoli, napa cabbage, leeks, bell peppers, French beans, baby corn and spring onions. You can also add edible mushrooms like button mushrooms or cremini mushrooms.

 

Remember to finely chop or grate/shred the veggies so that it is easier to fill them in the wrappers. 

 

Spicing the rolls: To make the stuffing spicy and pungent, add some finely chopped green chillies, finely chopped or minced ginger, and garlic. 

Frying: Keep in mind to fry at a medium-hot temperature  

Do not fry on a very high heat as the rolls can get burnt.

Frying on a low temperature will make them absorb more oil. 

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• Optional add-ins: Some scrambled tofu or bean sprouts can be included in the stuffing. For a vegetarian option, you can add scrambled paneer.