Spring rolls with vegetables

Spring rolls with vegetables - an explosion of flavors and textures

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 28 rolls

Who doesn’t love a crispy appetizer filled with fresh vegetables and delicious flavors? Spring rolls with vegetables are a wonderful choice for any meal, whether it’s a quick lunch, a pleasant dinner, or even a party with friends. These rolls, inspired by culinary traditions, bring the essence of spring freshness in every bite.

Before we start, let’s get familiar with the ingredients. It’s important to choose fresh, seasonal vegetables to achieve a crispy texture and intense flavor. Spring rolls are generally versatile, and the vegetable combinations can vary according to preferences. Here, I will guide you step by step, providing practical tips and tricks to achieve the most delicious rolls.

Ingredients

- 400 g of pastry sheets
- 2 tablespoons of peanut oil (or olive oil)
- 4 green onions
- 50 g of bamboo (canned or fresh, sliced)
- 150 g of bean sprouts (fresh or canned)
- 2 large carrots
- 1/4 white cabbage
- 1 egg (for brushing)
- 2 tablespoons of soy sauce
- Oil for frying (enough to submerge the rolls)

Short history

Spring rolls are a renowned appetizer in many cultures, often associated with spring and renewal. They were originally created to use fresh vegetables from the garden, and their preparation method has evolved over time. Today, spring rolls are served as appetizers or snacks, appreciated for their crispy texture and savory filling.

Preparation steps

1. Thawing the pastry sheets: Start by leaving the pastry sheets to thaw overnight in the refrigerator. This step is essential to avoid cracking during assembly.

2. Preparing the vegetables:
- Peel and wash the carrots, then cut them into very thin strips. A Borner grater is ideal for achieving uniform cuts.
- Chop the green onions as finely as possible, using the same grater to save time and achieve a uniform texture.
- Drain the bean sprouts in a colander.
- Cut the bamboo into thin strips.
- Wash the green onions, then cut them into 5-6 cm pieces, and if they are wider, cut them in half or quarters lengthwise.

3. Cooking the vegetables:
- In a wok or deep pan, heat the 2 tablespoons of peanut oil (or olive oil if you don’t have peanut oil on hand).
- Sauté the green onions for 1 minute, then add the carrots. After a minute, add the cabbage and continue to stir for a few minutes until all the vegetables soften slightly.
- Drizzle everything with 2 tablespoons of soy sauce and turn off the heat. Let the mixture cool.

4. Assembling the rolls:
- Cut the pastry sheets into 16 cm squares. Each roll will be made from two overlapping sheets.
- Beat the egg in a small bowl and use it to brush the edges of the pastry sheets.
- On a work surface, place the 2 overlapping pastry sheets. Put a heaping tablespoon of the vegetable mixture in one corner of the sheet.
- Roll gently halfway, then bring the sides towards the center and continue rolling to the end. Make sure not to roll too tightly to avoid breaking the dough.

5. Frying the rolls:
- In a deep pot, heat the oil (it should be at least 4 cm high). If using a wide pan, you may need to add more oil.
- Fry the rolls in batches until they become golden and crispy, turning them on both sides.
- Remove them onto a paper towel to absorb excess oil.

Serving suggestions

Spring rolls are best served immediately after frying to maintain their crispy texture. You can accompany them with a spicy sauce or soy sauce for an extra flavor boost. Additionally, a fresh cucumber salad or a cabbage salad would be excellent accompaniments.

Interesting variations

If you want to experiment, you can replace the cabbage with rice noodles and the pastry sheets with rice paper. This will provide a different texture and a new taste experience. Feel free to add other vegetables such as mushrooms, peppers, or zucchini to customize the recipe to your liking.

Nutritional information

These rolls are not only delicious but also packed with nutrients. The vegetables used are rich in fiber, vitamins, and minerals, making them a healthy choice. On the other hand, the oil content can add calories, so it’s good to consume in moderation. Each roll has about 80-100 calories, depending on the amount of oil used.

Frequently asked questions

1. Can I freeze spring rolls?
Yes, you can freeze them before frying. Place them on a tray in the freezer until they harden, then transfer them to an airtight container. When you want to prepare them, fry them directly from the freezer.

2. What other sauces can I use to accompany the rolls?
In addition to soy sauce, you can try peanut-based sauces, sweet and sour sauces, or even spicy sauces.

3. Can I use other types of oil?
Sure! Sunflower oil or sesame oil are excellent options. Each oil will add a unique flavor to your rolls.

So now it’s time to get cooking! Spring rolls with vegetables are not only a delicious choice but also a pleasant cooking activity. Don’t forget to enjoy every step and experiment with your favorite ingredients. Enjoy your meal!