How to make Veg Spring Rolls

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Vegetable spring rolls or Veg spring roll is a popular snack cum starter dish from indo Chinese cuisine, which is found in most of the Indian restaurants. These spring rolls are really crisp and filled with a delicious stuffing of mixed vegetables like carrot, cabbage, capsicum, onion, etc, and seasoned with sauces.

Spring rolls are traditionally eaten during the spring festival in China, hence the name. Believed to bring wealth and prosperity in the New Year and they are stuffed with the vegetables available during the spring season.

Although vegetable spring rolls require a little TLC when assembling them, they really aren’t that hard to make. These Vegetable Spring Rolls are super crispy and crunchy from the outside and soft and flavorful from the inside.

To make these vegetarian spring rolls, you first need to prepare the vegetable fillings. I have used cabbage, carrot, onion and capsicum that I sautéed and seasoned before rolling into spring rolls wrappers. You can totally customize the choice and amount of vegetables to be stuffed inside the rolls.

It takes very little time and makes the perfect spring rolls at home when you are using the readymade wrappers because they are easily available in grocery stores. Rolls can be also made using homemade wrappers but sometimes the final outcome will not be good as readymade wrappers. For this reason, readymade wrappers are used in this recipe.

The thing one has to be careful about while making spring rolls (whether you are frying or baking them) is to make sure the filling is not wet. Also cool down the veggies to room temperature before stuffing. While folding make sure not to overstuff them otherwise the sheet(wrappers) may break. Golden crispy spring rolls are way more tempting than soggy ones.

These simple, fresh vegetable spring rolls are great as an appetizer or a light meal and are healthier compared to a take-out as we exactly know what goes into our spring rolls and we can ensure that our oil is fresh.

Some of the most popular Indo-Chinese dishes are Hakka Noodles, Chili Paneer, Baby Corn Manchurian, Mushroom Fried Rice, Egg Fried Rice, Garlic Fried Rice, and Gobi Manchurian.

Do try other similar recipes:

Preparation Time: 15mins ∏ Cooking Time: 20mins ∏ Servings: 2-3 person

Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Binding Slurry

2 tablespoon all-purpose flour

1 tablespoon water

How to make Veg Spring Rolls:

Step1: In a bowl add shredded cabbage and carrot. Sprinkle some salt and mix well. Then keep it aside for 10 minutes so that excess water can be released from the veggies.

Step2: After 10 minutes add cabbage and carrot in a muslin or cheesecloth and squeeze very well so that all extra water can be separated. (Do not discard water, it can be used in soup or for making paratha dough)

Step3: In a large saute pan or wok, swirl in 1 tablespoon of sesame oil. Turn on the heat to medium-high and immediately add garlic, ginger stirring frequently. Saute until the raw smell goes off.

Step4: Now add sliced onion and saute for 2 minutes on medium-high flame.

Step5: Furthermore, add sliced capsicum. I have used red and green capsicum, however, you may use any color of your choice. Saute lightly for 1-2 minutes.

Step6: Now add the squeezed cabbage and carrot. Mix and stir-fry until the vegetables are half done. Keep the flame to medium-high.

Step7: Now its time to add the seasoning, add 1/2 teaspoon sugar, 1-2 green chili (finely chopped), 1/2 teaspoon black pepper powder, and salt to taste. (Add salt keeping in mind that the soya sauce will also have salt in it and we have also added some salt in the veggies).

Step8: Add the 1 teaspoon green chilly sauce, 1 teaspoon red chilly sauce, 2-3 tablespoon spring onion (chopped), 1/2 teaspoon dark soy sauce. Mix well.

Step9: Turn off the flame, remove it from the heat and keep it aside. Adjust the seasoning. Add 1/2 teaspoon corn starch, mix everything well. (Cornstarch is added so that extra moisture from the veggies can be absorbed by the flour). Let the mixture cool to room temperature.

Step10: In a small bowl take 2 tablespoons of cornflour (corn starch) and add 3-4 tablespoon water and mix very well to form a slurry. Keep aside. This mixture will be used for binding the edges of the sheets while folding into rolls.

Step11: Defrost the spring roll sheets and keep them in a damp cloth. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper. Do not overfill the mixture otherwise you will not be able to roll it properly and the stuffing will come and break the roll.

Step12: Then roll the edge of the wrapper tightly around the mixture. Apply the slurry mixture on the edges of the sheet.

Step13: Fold the two side corners towards the middle of the wrapper while continuing to roll up.

Step14: Wrap tightly the rest of the way. Make sure all edges are tightly sealed.

Step15: Make all the rolls in the same manner. Place seam side down. Cover with a cotton cloth or plastic wrap to avoid drying out.

Step16: Meanwhile heat oil for frying in a Kadai. Keep the oil temperature to medium-hot. Slide several spring rolls into the oil and allow them to cook for 2-3 minutes.

Step17: Turning them over a couple of times, or until the wonton wrappers are golden brown.

Step18: Deep fry the spring rolls on medium-high heat until golden brown. Remove the Veg spring rolls to a cooling rack or paper-towel-covered plate to allow them to drain.

Step19: Veg Spring Roll is ready. Serve the crispy, crunchy spring rolls hot along with Chili Sauce or Schezwan Sauce.

Tips:

Don’t overfill the the Veg Spring rolls or they will burst.
Use any vegetables as per availability and choice.
Make sure to stir-fry veggies on medium-high flame to keep the vegetables retain a crunch, so don’t overcook them on low flame.
Adjust spices and sauces as per preference.
Make sure that rolls are properly sealed otherwise stuffing will come out while frying. Apply slurry to seal any opening.