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Easy vegetable spring rolls with dipping sauce on a white plate.

Easy Vegetable Spring Rolls with Simple Dipping Sauce

A simple Asian spiced vegetable filling wrapped in crispy spring roll pastry with homemade dipping sauce.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 Spring Rolls
Calories: 91kcal
Author: Deborah Rainford

Ingredients

For the Spring Rolls

  • 2 Tablespoons (2 Tablespoons) sesame oil
  • 1 (1) thumb size piece of ginger, minced
  • 2 cloves (2 cloves) garlic, minced
  • 2 (2) small bags mixed stir fry vegetables
  • ½ cup (8 g) chopped cilantro
  • 1 Tablespoon (1 Tablespoon) Chinese 5 Spice
  • 1 teaspoon (1 teaspoon) chilli flakes
  • 12 (12) spring roll wrappers, or use phyllo
  • 1 (1) egg, beaten (for sealing the pastry)

For the Dip

  • 1 Tablespoon (1 Tablespoon) sweet soy sauce, Kecap Manis
  • 1 Tablespoon (1 Tablespoon) soy sauce
  • 1 Tablespoon (1 Tablespoon) Sriracha
  • 1 Tablespoon (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 they dry out very quickly. Use this method when working with phyllo dough 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 bake the spring rolls: Pre heat the oven to 350f or 170c. Brush the egg rolls with some olive oil and bake in the oven for about 20 minutes. Until the pastry wrappers are golden and crispy and the filling is hot.

    To fry the spring rolls: Fill a deep sauce pan ½ full with oil. Heat the oil to 190c. See notes.

    • 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

    Notes

    Note 1: When working with spring roll wrappers or phyllo dough it’s incredibly important to keep them covered with damp paper towel and work quickly so the pastry doesn’t dry out.
    Note 2: The temperature of 190c or 375f sound hot for frying, but this high temperature gives the spring rolls those blisters that are so attractive and add so much extra texture.

    Nutrition

    Calories: 91kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Cholesterol: 15mg | Sodium: 256mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 16mg | Iron: 1mg
    have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!