Veggie Spring Rolls

Summary

Veggie Spring Rolls are crispy on the outside and filled with stir-fried vegetables on the inside. Wrapped in spring roll wrappers and lightly fried or baked, they’re a healthy and satisfying plant-based treat served with soy or sweet chili dipping sauce.

Ingredients (Makes about 12 rolls)

For the Filling:

• 1 tablespoon vegetable oil

• 1 cup shredded cabbage

• 1 cup grated carrots

• ½ cup thinly sliced bell pepper

• ½ cup bean sprouts or cooked vermicelli noodles (optional)

• 2 green onions, chopped

• 1 clove garlic, minced

• 1 teaspoon soy sauce (halal-certified)

• Salt and pepper, to taste

For the Rolls:

• 12 spring roll wrappers (thawed if frozen)

• 1 tablespoon flour mixed with 2 tablespoons water (for sealing)

• Vegetable oil for frying (or brush with oil for baking)

Instructions

1. Cook the filling:
   Heat 1 tablespoon oil in a pan. Add garlic, then stir-fry all vegetables for 2–3 minutes until just tender. Add soy sauce, salt, and pepper. Let cool completely.

2. Assemble the rolls:
   Place a wrapper in a diamond shape. Add 2 tablespoons of filling near the bottom. Fold up the bottom corner, fold in the sides, and roll tightly. Seal the edge with the flour-water paste.

3. Cook the rolls:
   To fry: Heat oil in a pan and fry rolls in batches until golden brown and crisp (about 2–3 minutes per side).
   To bake: Preheat oven to 200°C (400°F). Place rolls on a tray, brush with oil, and bake for 15–20 minutes, flipping halfway.

4. Serve:
   Serve hot with halal soy sauce, sweet chili sauce, or peanut dipping sauce.

Notes

• Customize the filling with mushrooms, tofu, or glass noodles.

• For extra crunch, serve with shredded lettuce and herbs on the side.

• Spring roll wrappers are usually halal, but always check the label if unsure.