Vegetable Spring Rolls

Spring Rolls
I love spring rolls. Especially ones I make from scratch. It allows me to put in more of the ingredients I like and take out stuff I don't like.

The tough thing about these is that it is a little time-consuming. There's making the filling, then letting it cool. Then rolling up the filling in the spring roll wrappers. Then there's the cooking part. I deep fry these on my stove which can be a little messy but oh so worth it. They are that good.


  • 1 - 2 tablespoons peanut oil
  • 2 cloves garlic
  • 5 - 6 green onions, chopped
  • 2 cups carrots, grated
  • 2 cups cabbage, shredded
  • 1 cup pea pods, thinly sliced
  • 2 cups bean sprouts, chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 - 3 teaspoons sesame seed oil
  • 2 teaspoons soy sauce
  • 12 spring roll wrappers
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 4 cups corn oil for frying

Heat wok over medium heat, adding one tablespoon of oil. Sauté garlic about 1 minute, add green onions, carrots, and cabbage and stir fry for 3 minutes. Add pea pods and bean sprouts, cover and cook about 2 minutes. Combine 1 tablespoon of cornstarch with 1 tablespoon of water and add to pan along with the sesame seed oil and soy sauce. Cook and stir until mixture thickens. Remove from heat and allow to cool completely.

Separate spring roll wrappers and cover with a damp towel to keep moist. Combine 2 teaspoons of cornstarch with 2 tablespoons of water. Working with one wrapper at a time, wet the edges with the cornstarch mixture. Place 3 tablespoons of the vegetable mixture in the center of the spring roll wrapper and roll up diagonally, tucking in the edges.

Heat the corn oil in a wok to 375° Working in batches, add spring rolls and fry until golden for 1 minute. Remove from oil and serve hot with plum sauce or a mixture of rice wine vinegar and soy sauce for dipping. 

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