Asian Style Deep Fried Veggie Spring Rolls

Finger food recipes are main attraction of any small & big gatherings, birthday parties, camping, picnic, even as starter snacks in wedding parties. And spring rolls are an excellent finger food appetizer. Today, spring rolls are considered as an international snack But this dish was originated in Asian countries, most notably China, Vietnam, Singapore and Indonesia. Spring rolls are mostly eaten during spring festival in these countries. It could be either eaten as fresh (without frying) or deep fried.

Following recipe is bite size veggie filled spring rolls which could be used as finger food appetizer.


  • 1/2 cup rice vermicelli or rice thin noodles, cooked
  • 1 carrot, washed, peeled and finely grated
  • 3 – 4 green onions, finely chopped
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 medium jalapeno pepper, seeded and chopped
  • 1/3 cup chopped dry roasted peanuts
  • 1/2 tbsp minced garlic
  • 3 tbsp fresh cilantro leaves, finely chopped
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 tbsp lime juice
  • 1 tbsp hoisin sauce
  • Few spring roll wrappers or rice papers
  • Water
  • Oil for frying

Boil salt and water in a pan when water comes to boil, add noodles into it. Cook the noodles for next 2-3 minutes until tender, drain and rinse with cold water.

Chop noodles into small pieces using a knife. In a bowl, add lime juice, hoisin sauce and sugar, mix well and keep aside. In a separate bowl, combine carrot, cucumber, jalapeno, peanuts, green onions, cilantro and noodles. Add soy sauce and lime juice mixture and mix well again.

Heat a sauce pan over medium heat and add 2 tbsp oil. When oil is heated, add garlic and cook about half a minute. Then add veggies and noodles in to it and pan fry for 2-3 minutes until vegetables are slightly tender.

Soak spring roll wrappers in cool water for about 5 minutes. Spread spring roll wrapper on a flat surface and place 2-3 tbsp veggie – noodle mixture and wrap it carefully. Cut the spring roll into bite size pieces. Meanwhile, heat oil in a saucepan and leave spring roll into the oil. Deep fry spring roll until turn golden brown.

Veggie spring roll are ready to serve. Serve them hot with your favourite dipping sauce.

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One Response to “Asian Style Deep Fried Veggie Spring Rolls”

  1. Violet Graniela says:

    Fantastic. I’ve been on a big noodle high lately, I have absolutely no idea why – I just got a crazy craving for noodles!! Is that even possible? I’ve already tried nearly half of all the noodle recipe and looking for more still! Crazy huh. I should probably stop soon, I dont think eating noodles every day isn’t that healthy…

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