These crispy easy vegetable spring rolls can be made with very little effort and they don’t even compare to any that you can get in a restaurant or from a takeout place. These are the real deal. Crispy, pastry that shatters when you bite into it, veggie filling, spiked with Chinese 5 spice, all dipped in an easy sweet and sour style sauce.
Servings: 12 Spring Rolls
Ingredients
For the Spring Rolls
- 2 Tablespoons sesame oil
- 1 thumb size piece of ginger minced
- 2 cloves garlic minced
- 2 small bags mixed stir fry vegetables
- 1/2 cup chopped cilantro
- 1 Tablespoon Chinese 5 Spice
- 1 teaspoon chilli flakes
- 12 spring roll wrappers or use phyllo
- 1 egg beaten (for sealing the pastry)
For the Dip
- 1 Tablespoon sweet soy sauce Kecap Manis
- 1 Tablespoon soy sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon water optional
To Serve
- Brown rice or noddles
- Chopped peanuts
- Chopped cilantro
Instructions
- In a non stick frying pan heat the sesame oil over a medium heat. Once the oil is hot add the ginger and garlic. Sweat for 2 minutes and add the stir fry veggies and the Chinese 5 Spice. Heat until the veggies are soft and cooked through.
- Once the veggies are cooked through leave to cool slightly.
- Work with the spring roll wrappers one at a time. Leave the remaining wrappers in some damp paper towel as well.
- Lay the wrapper out in front of you in a diamond shape. About 3 inches from the corner of the wrapper, place 2-3 tablespoons of the cooled filling. Brush the edge of the wrapper with beaten egg wash. Fold the corner over the filling keeping the wrapper tight.
- Fold in the sides of the wrapper, so that it now looks like an envelope. Brush the top corner with the egg wash and roll all the way up making a tight spring roll.
To fry the spring rolls: Fill a deep sauce pan 1/2 full with oil. Heat the oil to 190c.
- Fry the rolls until they are deep golden and the filling is hot.
- Serve them with rice or noodles.
- To Make the dipping sauce, place all the ingredients in a bowl and whisk
