| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 9g | 1g | 38g |
| sugars | fibre | protein | salt |
| 4g | 3g | 7g | 0.974g |
Why I Love Singaporean Vegetable Spring Rolls
Every once in a while, inspiration springs from the unlikeliest of places. Take this Singaporean recipe for Vegetable Spring Rolls, for example. A crispy, flavorful amalgamation of cabbage, carrots, bean sprouts, and shiitake mushrooms. The layers of taste from the garlic and onion all condensed in a crispy bite perfectly seasoned with soy, oyster sauce and sesame oil.
Where East Meets West
Being a native New Yorker, I’m no stranger to the diverse palates and multicultural food scene of the city. New York is like a vivacious culinary dance where numerous cultures provide the steps and rhythm. It’s a shot of energy and constant reminder that food is a universal love language. Yet, among these many languages, Singaporean cuisine creates a story all its own. Hence, these Vegetable Spring Rolls.
Inspired by Anthony Bourdain’s visit to Singapore, these spring rolls pay homage to the Southeast Asian country’s affinity for combining distinct flavours and techniques, much like what we experience in the heart of The Big Apple.
From My Kitchen to Yours
What makes these Vegetable Spring Rolls deliciously irresistible is how they manage to encapsulate, in one compact roll, the diversity and distinctiveness embodied in my cooking style and NYC’s culinary scene. The blend of veggies in the filling is reminiscent of the slaw-style salads found in a typical American BBQ, but enhanced with the umami richness of the Shiitake mushrooms and the savoury complexity of the Soy and Oyster sauces.
These spring rolls could be an exciting contrast to a rich, hearty meat-based dish like a Slow-Roast Gochujang Chicken, or they could be the star alongside lighter, fresh dishes like a Thai Lettuce Wrap.
Whether you’re after an interesting departure from your usual go-to appetizer, or looking to experiment with some of Singapore’s beloved tastes and textures, this Vegetable Spring Roll recipe should be on your kitchen bucket list. It’s a tiny package bursting with so much flavor that every bite will take your taste buds on an exciting journey.
What You’ll Need
- 12 Spring roll wrappers
- 2 Cups shredded cabbage
- 1 Cup shredded carrots
- 1 Cup bean sprouts
- 1 Cup shiitake mushrooms, thinly sliced
- 2 Garlic cloves, minced
- 1 Small onion, finely chopped
- 2 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 1 Teaspoon sesame oil
- 1/2 Teaspoon ground pepper
- 2 Cups vegetable oil for frying
- 1/2 Cup cornstarch diluted in 1/2 cup water (for sealing spring rolls)
Method
Step One
Start by preparing all the ingredients. Shred the cabbage and carrots, slice the shiitake mushrooms, mince the garlic cloves, and chop the onion. Set aside.
Step Two
In a large pan, heat a small amount of oil over medium heat. Once the oil is heated, add the minced garlic and chopped onion. Sauté until the onions become translucent.
Step Three
Add the shredded carrots, cabbage, bean sprouts, and sliced mushrooms to the pan and sauté until the vegetables are soft and the mixture is well combined.
Step Four
Add the soy sauce, oyster sauce, sesame oil, and ground pepper to the vegetable mixture. Stir well to combine and ensure all ingredients are evenly dispersed. Remove from heat and let cool.
Step Five
Once the mixture is cool, begin to fill the spring roll wrappers. Lay a spring roll wrapper out on a clean work surface, and place a spoonful of the vegetable mixture into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use the diluted cornstarch to seal the end of the spring roll. Repeat with the remaining wrappers and filling.
Step Six
Heat the 2 cups of vegetable oil in a deep pan over medium-high heat. Once the oil is hot, carefully lower the spring rolls into the oil and fry until golden brown, turning occasionally to ensure even browning. This should take about 2-3 minutes for each spring roll.
Step Seven
Once the spring rolls are done frying, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Allow them to cool slightly before serving.
