Vegetable Spring Rolls - 3 Folding Methods

Step 1: Prepare the Rice Noodles

Bring water to a boil in a pan. Add 1 tsp of salt, then add the rice noodles. Cover and cook for about 1 minute, or until the noodles are soft. Strain the noodles and let them sit in the strainer for 10 minutes to drain all excess water. Transfer to a plate, cut them into short 5cm strips, and mix with a little oil to prevent sticking.

Step 2: Sauté Aromatics and Vegetables

Heat 2 tbsp of cooking oil in a pan. Add 1 tbsp of garlic paste and cook until it turns a light pink color. Add 1 small chopped onion and cook until soft. Add the chopped carrots, cook for 1 minute, then add a little water to help them soften. Next, add the shredded cabbage, chopped green bell peppers, chopped green beans, and chopped green onions, mixing well after each addition.

Step 3: Season the Filling

To the pan with the vegetables, add 1/2 tbsp vinegar, 1/2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 1 tsp black pepper, chopped green chillies, and 1/2 tbsp hot sauce. Mix everything together thoroughly.

Step 4: Combine and Thicken the Filling

Add the prepared rice noodles to the vegetable mixture and mix well to combine. Sprinkle 1 tbsp of all-purpose flour over the filling. This will absorb any excess moisture and help bind the filling together. Mix until the flour is fully incorporated.

Step 5: Cool the Filling

Transfer the prepared filling to a separate bowl or dish and allow it to cool down completely before you start making the rolls.

Step 6: Prepare the Sealing Paste

In a small bowl, mix 2 tbsp of all-purpose flour with a small amount of water to create a thick, smooth paste. This will be used to seal the spring rolls.

Step 7: Assemble the Spring Rolls

Place a spring roll wrapper on a flat surface. Add a spoonful of the cooled filling. The video demonstrates three folding methods: 1) Classic fold: Fold the corner over the filling, tuck, fold in the sides, and roll tightly, sealing the edge with paste. 2) Envelope fold: Fold two opposite corners in, add filling, and roll. 3) Rectangle fold: Apply paste to three edges, add filling, fold in half, and roll.

Step 8: Freeze the Rolls for Storage (Optional)

To freeze the rolls for Ramadan, place a plastic sheet on a tray. Arrange the uncooked rolls on the tray in a single layer, leaving space between them so they don't stick together. Freeze until solid. Once frozen, transfer the rolls into a ziplock bag and store them in the freezer.

Step 9: Fry the Spring Rolls

Heat oil for frying in a pan over high heat, then reduce the heat to medium. Carefully place the rolls into the hot oil. Fry for about 5 minutes, turning occasionally, until they are golden brown and crispy on all sides.

Step 10: Drain and Serve

Once fried, remove the rolls from the oil using tongs. Hold them over the pan for a moment to let excess oil drip off, then place them on a plate lined with a paper towel. Serve hot with your favorite dipping sauce.

• You can use any type of noodles you have available.

• Adding 1 tbsp of all-purpose flour to the filling helps absorb excess moisture and prevents the filling from falling out of the roll while eating.

• Use less salt in the filling as soy sauce and oyster sauce already contain salt.

• Hold the fried rolls with tongs for a few seconds before placing them on a paper towel to drain excess oil effectively.

• You can add cooked, shredded chicken to the filling for a non-vegetarian version.

• The video demonstrates three different methods for folding the spring rolls.