How to Make Veg Spring Rolls

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Veg Spring Roll with step-by-step pictures- They are rolled appetizers with vegetable fillings, common in Southeast Asian and East Asian cuisines. You might actually be surprised to discover that this popular snack originates from China. It was considered a seasonal delight prepared by cooks at the onset of Spring season.

You can also check out: Veg Frankie Recipe, Veg Suji Buns, Samosa, Spring Roll Sheets etc

This popular street food demands fine wrappers to cover the vegetable stuffing. You can follow the recipe of Spring Roll Sheets given on my Blog page to prepare the wrappers. If you are in a hurry then you could easily go for the store bought ones. As to the filling inside, some of my friends prefer bean sprouts as the stuffing but I personally have a liking for boiled noodles. Let us keep it an Indo-Chinese recipe by adding the latter instead of the former. Otherwise, the very essence of the dish will be lost.

You can check out more recipes: Veg Potato Nuggets, Potato Vermicelli Cutlet, Veg Poha Cutlet, Moong Dal ki Tikki etc.

When I serve it to my kids or guests at home, I usually cut the Spring Rolls into small pieces, to let the insides cool. Moreover, adopting this way might prevent the spilling of frayed veggie stuffing, as you take a bite of it. A dish is complete only with the right accompaniments and Schezwan Chutney is the gap filler here.

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Veg Spring Rolls

Veg Spring Roll, are rolled appetizers with vegetable fillings, common in Southeast Asian and East Asian cuisines.

Course Breakfast

Cuisine Indo-Chinese

Keyword breakfast

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12 people

Calories 118 kcal

Author Reshu

Ingredients

• 12 spring roll sheets
• 3 tsp oil
• 1/2 tbsp garlic finely chopped
• 1/2 tbsp ginger grated
• 2-2½ cups mixed veggies thinly sliced red, yellow, green capsicum, onion, carrot, shredded cabbage
• 1 cup noodles boiled
• 1 tsp celery finely chopped
• 1/2 tbsp soya sauce
• 1 tsp vinegar
• 3/4 tsp white pepper powder
• 1 tsp sugar
• Spring onions as required
• 3/4 tsp salt or as per taste
• 3 tbsp all purpose flour/ cornflour

Instructions

1. Heat oil in a pan, once the oil becomes hot add grated ginger and chopped garlic and sauté it on medium flame for few seconds till raw aroma goes away.
2. Now add chopped veggies and sauté it on high flame for few minutes till it become little soft. Do not over cook the veggies let it be crunchy. It takes around 5-6 minutes to get slightly cooked. Do not cook on low flame otherwise veggies release water and mixture will become soggy.
3. Once the veggies gets soft add boiled noodles, all the spices chopped celery, soya sauce, vinegar, white pepper powder, sugar and mix it until all the spices gets well combined.
4. Switch off the flame and lastly add salt to taste, spring onions and mix it well. Keep aside and cool down for some time.
5. Stuffing is ready to make spring rolls.

To make flour paste:

1. Mix all-purpose flour with little water and make medium thick paste. Flour paste is ready.
2. Now take home made square shaped spring roll sheets which I have made by making flour dough and put it on the flat surface.
3. Now place the generous amount of stuffing mixture at one side/ edge of the sheet/wrapper. Apply flour paste on all the sides of the sheet.
4. Fold the sheet from both left and right side, bring it to the center and seal it tightly. Fold it from the filled corner by covering the stuffing and roll it until you reach the end. Apply flour paste at the end and seal the roll tightly. Flour paste helps to seal the spring roll so they will not open up while frying.
5. You can also make spring rolls sheets by making thin flour batter. For this you can watch my recipe of spring roll sheets and process will be same to make spring rolls.
6. Repeat the same process to make rest of the spring rolls.
7. Heat sufficient oil in a pan for deep frying; once the oil becomes hot add few spring rolls at a time and fry on medium flame by turning occasionally till it becomes golden brown in colour and crisp. Do not overcrowd the pan, fry in batches.
8. Once fried, take out in an absorbent paper to remove excess oil.
9. Serve veg spring rolls with tomato ketchup or you can serve it with schezwan chutney also.

Recipe Video

Recipe Notes

You can add veggies and spices according to your taste.
I have used homemade spring roll sheets but you can also use store bought spring roll sheets to make veg spring rolls.
For better taste, use sesame oil to make stuffing.
I haven’t used Ajinomoto because it’s not good for health.
You can also use cornflour paste instead of flour paste to seal the edges.

Nutrition Facts

Veg Spring Rolls

Amount Per Serving (2 pcs)

Calories 118 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 1mg 0%

Sodium 314mg 13%

Potassium 107mg 3%

Total Carbohydrates 22g 7%

Dietary Fiber 2g 8%

Protein 4g 8%

Vitamin A 38.5%

Vitamin C 4.9%

Calcium 1.9%

Iron 6.7%

* Percent Daily Values are based on a 2000 calorie diet.

Equipment used:

Prestige Pan, Prestige Induction

How to make veg spring roll:

• Heat oil in a pan, once the oil becomes hot add grated ginger and chopped garlic and sauté it on a medium flame for few seconds till raw aroma goes away.

• Now add chopped veggies and sauté it on high flame for few minutes till it becomes little soft. Do not overcook the veggies let it be crunchy. It takes around 5-6 minutes to get slightly cooked. Do not cook on low flame otherwise veggies release water and mixture will become soggy.

• Once the veggies get soft add boiled noodles, all the spices chopped celery, soya sauce, vinegar, white pepper powder, sugar and mix it until all the spices get well combined.

• Switch off the flame and lastly add salt to taste, spring onions and mix it well. Keep aside and cool down for some time.

• Stuffing is ready to make spring rolls.

To make flour paste:

• Mix all-purpose flour with little water and make a medium thick paste. Flour paste is ready.
• Now take homemade square shaped spring roll sheets which I have made by making flour dough and put it on the flat surface.
• Now place the generous amount of stuffing mixture at one side/ edge of the sheet/wrapper. Apply flour paste on all the sides of the sheet.

• Fold the sheet from both left and right side, bring it to the center and seal it tightly. Fold it from the filled corner by covering the stuffing and roll it until you reach the end. Apply flour paste at the end and seal the roll tightly. Flour paste helps to seal the spring roll so they will not open up while frying.

• You can also make spring rolls sheets by making thin flour batter. For this you can watch my recipe of spring roll sheets and the process will be the same to make spring rolls.

• Repeat the same process to make rest of the spring rolls.
• Heat sufficient oil in a pan for deep frying; once the oil becomes hot add few spring rolls at a time and fry on medium flame by turning occasionally till it becomes golden brown in color and crisp. Do not overcrowd the pan, fry in batches.

• Once fried, take out in an absorbent paper to remove excess oil.

• Serve veg spring rolls with tomato ketchup or you can serve it with schezwan chutney also.

Note:

• You can add veggies and spices according to your taste.
• I have used homemade spring roll sheets but you can also use store-bought spring roll sheets to make veg spring rolls.
• For better taste, use sesame oil to make stuffing.
• I haven’t used Ajinomoto because it’s not good for health.
• You can also use cornflour paste instead of flour paste to seal the edges.

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See Recipe In हिन्दी (Hindi)