Introduction
There’s something truly special about making spring rolls entirely from scratch. These homemade vegetable spring rolls with hand-rolled wrappers bring together the freshness of colorful veggies and the satisfying crunch of a golden, crisp shell—all made with love in your own kitchen. Whether you’re serving them as a party appetizer, light lunch, or finger food for a cozy dinner, these rolls promise flavor, texture, and a sense of accomplishment that store-bought versions just can’t match.
Ingredients
For the Wrappers:
200 g (about 1 ½ cups) all-purpose flour
1 tbsp cornstarch
½ tsp salt
250 ml (1 cup) water, room temperature
1 tbsp vegetable oil
For the Filling:
1 medium carrot, julienned
1 cup shredded cabbage
½ bell pepper, thinly sliced
2 spring onions, finely chopped
1 small zucchini, julienned
1 tbsp soy sauce
1 tsp sesame oil
1 garlic clove, minced
Salt and pepper to taste
Vegetable oil, for stir-frying and frying
Instructions
1. Prepare the Wrapper Batter
In a bowl, whisk together the flour, cornstarch, and salt. Gradually add the water and oil while whisking to avoid lumps. The batter should be smooth and slightly runny, similar to a crêpe batter. Let it rest for about 20–30 minutes.
2. Cook the Wrappers
Heat a non-stick pan over medium heat and lightly grease it. Pour a ladleful of batter into the pan and quickly swirl it around to form a thin layer. Cook for about 1 minute or until the edges lift. There’s no need to flip. Carefully remove and set aside on a plate. Repeat until all batter is used. Let wrappers cool completely before filling.
3. Make the Vegetable Filling
In a hot pan or wok, add a bit of oil and sauté the garlic until fragrant. Add the carrots, cabbage, zucchini, bell pepper, and spring onions. Stir-fry for 3–4 minutes until slightly softened but still crisp. Season with soy sauce, sesame oil, salt, and pepper. Let the mixture cool before assembling.
4. Assemble the Spring Rolls
Lay a wrapper flat and place a spoonful of filling near one edge. Fold in the sides and roll tightly to seal. Use a bit of flour and water paste to close the edge if needed. Repeat with the remaining wrappers and filling.
5. Fry the Spring Rolls
Heat oil in a deep pan over medium heat. Fry the rolls in batches until golden brown and crispy on all sides. Drain on paper towels to remove excess oil.
Serving and Storage Tips
Serve: Best served hot with dipping sauces like sweet chili, soy sauce, or peanut sauce. Garnish with sesame seeds or fresh herbs for an elegant touch.
Store: You can refrigerate uncooked spring rolls for up to 24 hours, covered with a damp towel and plastic wrap. Fried spring rolls can be reheated in the oven for a few minutes to restore crispiness. Avoid microwaving to keep them from becoming soggy.
Variations
