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Vegetarian Spring Rolls Recipe

Sunday, August 18, 2013 | Labels: , |

Who doesn't love to bite into a crunchy spring roll filled with yummy textures huh? Today's feature is a classic favourite, home made spring rolls filled with crunchy and colourful vegetables.  For my spring rolls, I usually cannot do without jicama - the white and crunchy vegetable with a natural sweetness.  You know, although I love cooking it's still really good when someone else prepares a meal for me and I guess I'm lucky in that apart from mom, my SO also loves cooking.  Apparently, my cooking has spurred and renewed his love for cooking, and he's also a fan of my blog :).

 Vegetarian Spring Rolls

Alright, that was pretty random.  Whenever I have spring rolls, a spicy dipping sauce is a must. It's like the icing on the cake.  Yes, you can definitely do without it but it feels like something is missing without it.  For today, my filling was pretty simple - carrots, jicama, cucumber and some rice noodles.  Remember to fry your spring rolls on medium heat and to be patient to avoid burnt rolls!

Vegetarian Spring Rolls

This recipe is part of my Yuen Chun Recipes, an ongoing project on this blog.


12 spring roll wrappers
1 carrot, julienned
1/2 jicame, julienned
1/2 cucumber, julienned
1 bowl of soaked rice noodles
Thai chili sauce, for dipping (I used Yuen Chun's Thai stir-fry sauce)


Prepare a bowl of water for dipping in as you wrap the rolls.  Lay a piece of wrapper on a flat surface, you can just use your chopping board.  Add the ingredients onto the center of the wrapper.  Dab the edges with water and wrap up the roll as you would a gift.  As easy as that!  Repeat until all ingredients are used up.

Deep-fry the rolls on medium heat until golden brown.  Serve with chili sauce.


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