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.

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 thoughts on “Vegetable Spring Rolls

  1. Mollie Walker Freeman

    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…

  2. Conor Bofin

    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.

  3. plummymummy

    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

  4. Karista

    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. :(

  5. André D

    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.

  6. genevieveyam

    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!

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  9. Eileen

    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!

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