Spring rolls – A recipe for homemade crispy vegetarian spring rolls
You can also easily add meat to the vegetables. I usually use minced pork. You can also cook rice noodles and add them to the spring roll filling.
I use fresh filo pastry that I buy in a roll with 7 sheets. I cut the sheets so there are 28 squares in total.
Can I make the spring rolls in advance?
The spring rolls taste best when they are still warm and all crispy. But you can easily fry them and then freeze them, after which they can be reheated in the oven. The spring rolls can also be frozen before being fried. Just fry them directly from frozen. But be careful the rolls aren’t too close together in the freezer – otherwise they will stick together. Enjoy!
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Spring roll filling (makes 28)
300 g white cabbage
1 big onion
3 cloves garlic
200 g mushrooms
1 tsp. freshly grated ginger
2 tbsp. soy sauce
1 tsp. sugar
300 g filo pastry (7 sheets of filo pastry)
Flour paste of 4 tbsp. flour mixed with 4 tbsp. water
Frying oil or another neutral tasting oil
Sweet chili sauce and soy sauce for serving
Spring roll filling
Process the white cabbage, onion, garlic, carrots, mushrooms, and ginger in a food processor until completely finely chopped. If there is no room for all the ingredients, do it in batches. Mix in the soy sauce and sugar.
Fry the filling for about 10 minutes in a pan with a little olive oil. Let it cool.
Roll out the filo pastry. Cut each sheet into 4 squares, making a total of 28 squares.
Take a square and place on the counter with one corner facing you. Add a tbsp. of filling and roll the dough around the filling twice. Roll the ends inward and brush with the flour paste. Roll together.
Heat the oil to about 170 C in a pan. Fry 4-5 spring rolls at a time for about 2 minutes or until golden and crisp. Place them on kitchen towel to absorb the grease.
Serve the warm and crispy spring rolls with soy sauce and sweet chili sauce. Enjoy!