The best homemade jumbo Chinese vegetable spring rolls filled with vegetables and authentic Chinese flavours.
About Chinese Vegetable Spring Rolls
Who doesn’t love Chinese vegetable spring rolls? They are definitely a favourite among my family and friends! This delicious appetizer is made with wheat flour sheets, vermicelli noodles, cabbage, peas, cauliflower, broccoli and carrots. Spring rolls can be served as a snack, appetizer, side or as part of a buffet.
Spring rolls are a traditional Chinese appetizer eaten during the Chinese Spring festival. Spring rolls are the shape of a gold bar and it is believed that they bring wealth and prosperity in the new year.
Ready-Made Frozen Wheat Flour Sheets
I use ready made frozen wheat flour sheets for this recipe. The sheets are made of wheat flour, water, oil and salt. These sheets can be found in Chinese supermarkets and are inexpensive. Most packs include 40 sheets. Simply leave them to defrost and fill them with your ingredients once they are soft.
How to Make Jumbo Chinese Vegetable Spring Rolls
- Firstly, defrost wheat flour sheets. Then, soak 1 cup of vermicelli noodles in a bowl of hot water for 5-8 minutes.
- Then, heat a splash of vegetable oil in a pan. Add ½ of one chopped onion, 2 chopped garlic cloves and cook until soft.
- Add vermicelli noodles, ¾ cup of chopped cabbage, 1 cup of frozen mixed vegetables and stir.
- Season with salt to taste, pepper to taste, 2-3 tbsp of oyster sauce, 2-3 tbsp of soy sauce and a pinch of sugar (optional).
- Finally, mix 3-4 tbsp of cornflour and 4-5 tbsp of water together and add the mixture to the pan to thicken the vegetable filling. Then leave the filling to cool.
- Mix 3 tbsp of flour and 4 tbsp of water and set aside. This will be used to glue the spring roll. Lay the sheet down in the shape of a diamond and brush the edges of the wrapper with the flour mixture. Add 2-3 tbsp of the filling to the horizontally across the bottom half of the sheet, lift the corner of the bottom half, start to roll, tuck in the corners and continue to roll. Then, seal flap with flour and water mixture.
- Heat a fair amount of vegetable oil in a pan. Then add the spring rolls and fry on each side for 3-4 minutes or until they are golden brown. Leave to drain on a paper towel and serve with any dipping sauce of your choice.
Dipping Sauces for Chinese Spring Rolls
This delicious appetizer can be enjoyed with a dipping sauce. My go to sauce is sweet chilli because it is sweet, savory, tangy and spicy all at the same time. These work really well together and compliment the spring rolls. You can also go for peanut sauce for a creamy, sweet and nutty flavor. This also contrasts well with the spring rolls.
Variations
You can alter the vegetables in the filling to your taste. For example, you can include red peppers, cauliflower, and green beans.
Some spring roll recipes include minced pork, beef or chicken.
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Jumbo Chinese Vegetable Spring Rolls
Equipment
- Pan
Ingredients
- 10-20 wheat flour sheets
- 1 cup of vermicelli noodles
- ½ chopped onion
- 2 chopped garlic cloves
- ¾ cup of chopped cabbage
- 1 cup frozen mixed vegetables
- Salt to taste
- Pepper to taste
- 2-3 tbsp oyster sauce
- 2-3 tbsp soy sauce
- A pinch of sugar
- 3-4 tbsp cornflour
- 3 tbsp flour
- A splash of vegetable oil
Instructions
- Firstly, defrost wheat flour sheets. Then, soak 1 cup of vermicelli noodles in a bowl of hot water for 5-8 minutes.
- Then, heat a splash of vegetable oil in a pan. Add ½ of one chopped onion, 2 chopped garlic cloves and cook until soft.
- Add vermicelli noodles, ¾ cup of chopped cabbage, 1 cup of frozen mixed vegetables and stir.
- Season with salt to taste, pepper to taste, 2-3 tbsp of oyster sauce, 2-3 tbsp of soy sauce and a pinch of sugar (optional).
- Finally, mix 3-4 tbsp of cornflour and 4-5 tbsp of water together. Add the mixture to the pan to thicken the vegetable filling and stir. Then leave the filling to cook for 5-7 minutes. Set the mixture aside and leave to cool.
- Mix 3 tbsp of flour and 4 tbsp of water and set aside. This will be used to glue the spring roll. Lay the sheet down in the shape of a diamond and brush the edges of the wrapper with the flour mixture. Add 2-3 tbsp of the filling to the horizontally across the bottom half of the sheet, lift the corner of the bottom half, start to roll, tuck in the corners and continue to roll. Then, seal flap with flour and water mixture.
- Heat a fair amount of vegetable oil in a pan. Then add the spring rolls and fry on each side for 3-4 minutes or until they are golden brown. Leave to drain on a paper towel and serve with any dipping sauce of your choice.
Video
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