Vegetable Spring Rolls

Vegetable Spring Rolls

Calls for “a Chinese”, in the western Hemisphere at least, are more often than not accompanied by the demand for spring rolls. In Britain the most frequently heard exclamation on the arrival of a chow mein (other dishes are available) is “we simply must have spring rolls, darling”, or something to that general effect. Indeed, upon seeing these wraps in the background of my previous recipe, noodle broth, a general clamour for the recipe ensued – well, folks, here it is.

Delicious though they are, the problem with spring rolls in this country is that they are always deep fried. Perhaps this is because, on the supermarket shelf, a fresh spring roll wouldn’t keep quite as well as its crispy counterpart. Whatever the reason, it is something of a shame that the healthier spring roll has become so elusive. Still, dried rice wrappers aren’t too difficult to come by. If you are struggling, I suggest looking in health food shops or that rather intimidating Asian “supermarket” you’ve always been too scared to sample.

Vegetable Spring Rolls

Please, don’t be put off by the idea of having to wrap your own rolls – it is extremely easy. Granted, you’ll need a little time as it’s easiest to wrap them one by one, but after you’ve done your first you’ll have picked up the knack. As with most wraps, spring rolls are very versatile – fill them with whatever you please, within reason. Duck is an effective meat filling, particularly when served alongside a delicious plum dip. Whatever you fill yours with, follow the method below and you’ll not go far wrong – I’ll make sure to explore different combinations in the future.

These vegetable spring rolls won’t fill you up on their own. Try making a few extra Chinese takeaway-inspired dishes like Singapore Fried Rice, Crispy Beef or Chicken Chow Mein…

Vegetable Spring Rolls

Makes 6-8

Ingredients:

• 6-8 spring roll wrappers

• 40g rice noodles

• 3 leaves of pak choi, finely sliced

• 1 carrot, matchsticked

• 2 cloves of garlic, mashed

• Two handfuls of beansprouts

• A handful of sweet basil, torn

• A few dashes of dark soy sauce

• Sesame oil

Method:

1. Prepare your filling. Put the noodles in hot water and boil until soft. Meanwhile, heat a little sesame oil in a frying pan or wok and add the garlic and carrot. Once cooked tip in the noodles, beansprouts and pak choi. Toss once or twice, pop the lid on and turn right down.

Vegetable Spring Rolls

2. One at a time, soak your wrappers in warm water until malleable, transfer to a clean surface and add 2 tbsp of the noodle mixture, a little basil and a dash of soy sauce, to the centre of each.

3. To wrap, bring two opposing sides of the wrap together until 2cm apart at the middle. Fold one remaining side over the mixture and roll until cylindrical. The wrap should adhere to itself. Serve alongside a delicious noodle broth.

Vegetable Spring Rolls

Cost: Rice wrappers can be a little pricey, though the packet I bought contained six more than it should have! In any case, 12 wrappers should set you back around £1.30. Once filled, a portion of six should cost no more than around £1.40.

79 comments on “Vegetable Spring Rolls

  1. cookinginsens
    April 13, 2013 at 5:05 pm

    Love your picture of the cut spring rolls. They must have been scrumptious. Blue bowl :)

    • frugalfeeding
      April 15, 2013 at 9:39 am

      Thanks – they were. Haha – I’ll just leave you all my stuff in my will, shall I?!

      • cookinginsens
        April 15, 2013 at 10:09 am

        Yes 😉

        • Admin
          April 15, 2013 at 10:47 am

          Hehe – it shall be done 😛

  2. Tina Evans
    April 13, 2013 at 5:11 pm

    I can’t wait to try these. My favorite post yet!

  3. Mollie Walker Freeman
    April 13, 2013 at 5:12 pm

    Bravo! I haven’t had these in years & had forgotten about them. Thanks for the timely reminder, as summer is coming. I love to use fresh garden veggies in spring rolls, and there’s no oven required! These look wonderful…

  4. Cori
    April 13, 2013 at 5:13 pm

    These look delicious! The pictures of them are gorgeous too – as always :)

    • frugalfeeding
      April 15, 2013 at 9:38 am

      Thanks, Cori – I was pleased with the photos, particularly the first.

  5. Jo Blogs
    April 13, 2013 at 5:28 pm

    Stunning stunning stunning! I’m making these tomorrow 😀

    • frugalfeeding
      April 15, 2013 at 9:37 am

      Haha – thanks, Jo. I hope they turn out great.

  6. Chica Andaluza
    April 13, 2013 at 5:51 pm

    I keep meaning to make these..so glad you’ve really inspired me now. Love that bowl :)

  7. thesinglegourmetandtraveller
    April 13, 2013 at 6:04 pm

    These look wonderful!

  8. pattyabr
    April 13, 2013 at 6:13 pm

    super pics yum

    • frugalfeeding
      April 15, 2013 at 9:37 am

      Thank you – I was rather pleased with them.

  9. Amanda @ Once Upon a Recipe
    April 13, 2013 at 6:36 pm

    These look delicious and so fresh! I love a good deep fried spring roll, but would be equally as delighted to enjoy a few of these. :)

    • frugalfeeding
      April 15, 2013 at 9:35 am

      Thanks, Amanda. I like the deep fried version, don’t get me wrong 😀

  10. swedenole13
    April 13, 2013 at 7:06 pm

    I am salivating! I love the look of them and how much better without being deep fried in all that oil! Can’t wait to try making these. Thanks for checking into my blog!

  11. Eva Taylor
    April 13, 2013 at 8:17 pm

    In Canada we call these Fresh Rolls, spring rolls are always deep fried. Did you make a sweet and sour dipping sauce for them?

    • frugalfeeding
      April 15, 2013 at 9:35 am

      Interesting! Nope, I ate them with my noodle broth. Yummy.

  12. mittsandmeasures
    April 13, 2013 at 8:46 pm

    Yum!! I’ll be making these. They look delicious!!

  13. Conor Bofin
    April 13, 2013 at 9:38 pm

    Very nice execution Nick. Over the years, myself and youngest daughter have made spring rolls in batches. I would fill my large wok with a variety of small cut vegetables and either chicken or pork. Usually, we would get through the guts of two packets of 40 spring roll wrappers. We would freeze most of them and work our way through the lot over very few weeks. You have inspired me. I must make a batch.

    • frugalfeeding
      April 15, 2013 at 9:35 am

      Thanks, Conor! That’s a lot of rolls! I’m so happy I’ve inspired another batch.

  14. Korena in the Kitchen
    April 13, 2013 at 10:24 pm

    Rice paper spring rolls are one of my favorite things to make and eat. I love this version!

  15. plummymummy
    April 13, 2013 at 10:32 pm

    Yippee I have all those things in my cupboard / fridge except sweet basil. Is that different from normal basil. Nevermind, I shall use curry leaves instead and also spice it up. Sunday nibbles sorted. Lovely x

    • frugalfeeding
      April 15, 2013 at 9:34 am

      Fantastic – it’s the same thing – it works well. Delicious.

  16. Ilona
    April 13, 2013 at 10:54 pm

    Looks so yummy!

  17. saucygander
    April 13, 2013 at 10:56 pm

    We love rice paper rolls, especially in summer. Great photos.

    • frugalfeeding
      April 15, 2013 at 9:33 am

      thanks – I’ll be using them more often, for sure.

  18. Kris
    April 13, 2013 at 11:51 pm

    I want!!!!!

  19. The Low Fat Chick
    April 14, 2013 at 2:55 am

    Looks so good. I wish I had the ingredients so I could make them now. Spring rolls are just divine!

  20. Celia @ Fig Jam and Lime Cordial
    April 14, 2013 at 2:58 am

    Oooh, they look very nice! Rice paper rolls are a very healthy alternative to deep fried! :)

    • frugalfeeding
      April 15, 2013 at 9:33 am

      Thanks, Celia! They are indeed. Delicious too.

  21. daisy | daisysworld.net
    April 14, 2013 at 6:55 am

    Wonderful spring rolls! Fresh and full of good flavor. I’ve bought all my ingredients and will be making mine tomorrow. I hope mine turn out as beautifully as yours.

    daisy

    • frugalfeeding
      April 15, 2013 at 9:31 am

      Thanks, Daisy! I’m sure they will, of course. Enjoy them!

  22. Linge
    April 14, 2013 at 2:00 pm

    Good creation! It could be called Noodle Spring Rolls too.

  23. Karista
    April 14, 2013 at 6:16 pm

    Spring rolls are my latest obsession Frugal. And these look so delicious, putting them on my menu this week. Perfect for spring! Although the weather here is not spring like. :(

    • frugalfeeding
      April 15, 2013 at 9:31 am

      I love them too – will do another recipe for them soon! The weather here is finally turning a little.

  24. Frenchfoodfool
    April 14, 2013 at 8:43 pm

    Excellent. Nice and mouth-watering. Thanks for posting!

  25. Kelsey @aslolife
    April 14, 2013 at 8:48 pm

    These look so yummy! Spring rolls are always my favorite part about ordering in chinese food–definitely need to put these back on the menu!

    • frugalfeeding
      April 15, 2013 at 9:46 am

      Thank you – you should. I’ll be making more, for sure.

  26. grainnep
    April 14, 2013 at 9:14 pm

    Lovely and I love that bowl!

  27. Rufus' Food and Spirits Guide
    April 14, 2013 at 11:17 pm

    Those look amazing!

  28. cathynd95
    April 14, 2013 at 11:57 pm

    I have been looking for a spring roll recipe! Thank you!!! :-)

  29. Michelle
    April 15, 2013 at 1:56 am

    Very nice! And a lovely change from the usual shrimp and bean sprouts ones.

    • frugalfeeding
      April 15, 2013 at 9:30 am

      We usually have duck – perhaps I’ll do prawn ones net to try them 😀

  30. Carolyn Chan
    April 15, 2013 at 2:12 am

    Yum these look delicious !

  31. André D
    April 15, 2013 at 11:01 am

    Hello. Do you ever bake yours if you’re not keen on the deep fry? I associate soft rolls with Summer rolls, but yes my only experience of Spring rolls is the ones in the UK.

    • frugalfeeding
      April 16, 2013 at 11:05 am

      Not yet, but I’ll be giving both versions a go soon!

  32. Somer
    April 15, 2013 at 5:43 pm

    Ah there they are! I want those! So good Nick!

  33. KatsHealthCorner
    April 15, 2013 at 9:48 pm

    My family loves spring rolls! Thanks for sharing this amazing recipe! :)

  34. Stephanie
    April 16, 2013 at 6:54 am

    These look amazing! Sweet basil and sesame oil are two of my favorite flavors in asian cuisine. :)

  35. genevieveyam
    April 16, 2013 at 12:20 pm

    Mm, these look great! I actually have some rice paper wrappers in my kitchen that I’ve been meaning to use for a while, so maybe this is what I’ll use them for. Also, your photos are absolutely beautiful! Thanks for checking out Life Is Like A Dumpling!

  36. Purely.. Kay
    April 16, 2013 at 6:35 pm

    I LOVE your spring rolls. These are absolutely delicious looking. I will be making this recipe

    • frugalfeeding
      April 17, 2013 at 7:48 pm

      Thanks so much! I hope you do – let me know.

  37. Grace @ FoodFitnessFreshAir
    April 21, 2013 at 6:13 pm

    I absolutely love spring rolls! I haven’t made them on my own in a little while. Need to get on that. Just bought sushi paper yesterday though…could be a great duo!

  38. BambiLeigh
    April 29, 2013 at 10:21 pm

    Ahhh these look so good! xo

  39. Eileen
    May 8, 2013 at 8:01 pm

    Helloe there! I’m so happy I found your blog! These bad boys look fantastic! And they’re vegetarian. Perfect! Can’t wait to attempt. Thank you for sharing!

  40. georgiaclaire
    September 16, 2013 at 8:36 am

    I like to make a variation of these using bean vermicelli – up the vege / protein count and lower the carbs.

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