Vegetable spring roll also known as veg spring rolls or egg rolls is a super crispy and delicious snack recipe. Whenever I host a dinner or birthday party at my home, I always make my favourite super crispy vegetarian spring rolls because it is the best crowd pleaser and easy to make recipe. Learn how to make veg spring rolls with step by step pictures.
Veg Spring Rolls
When I posted sweet chilli sauce, I mentioned that it taste great when served with spring rolls. As i promised i am sharing the spring roll recipe. I have a spring roll recipe in my blog. But it is a made with store bought wrapper.
First step is you have do the spring roll sheets. It is not at all difficult, i have a recipe for homemade spring roll sheets in this blog. With no more delay here you go to the recipe.
About Veg Spring Roll
Spring rolls recipes are popular in Asian cuisine. It is a golden crispy on the outside, bursting with fresh, crunchy veggies inside.
Vegetable spring rolls offer a perfect flavour and texture. It is a perfect finger food for any of your parties or celebrations.
Vegetable spring rolls are one of the classic Asian recipes, served with sweet chilli sauce on the side.
I have already shared a homemade Thai sweet chilli sauce in my blog. You can check that out. This is one starter recipe that satisfies everyone.
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Spring roll wrappers are available at stores and you can even also prepare the sheets at home with easily available ingredients. It can be stored in the freezer for months.
Both the filling and the spring roll wrappers can be made upto few days in advance and refrigerated. Even the assembled spring rolls can be stored in an airtight container for upto 1 month inside the freezer.
The key to making a perfect crunchy spring roll recipe starts with the filling. Cook the vegetables crunchy and not soggy. The soggy vegetable filling tends to burst and break down while frying.
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Ingredients
- Spring roll sheets : I have already shared spring roll wrapper recipes in my blog. You can even use store bought spring roll sheets.
- Oil : Any neutral oil can be used for frying the spring roll wrappers.
- Vegetables : Vegetables like carrot , cabbage, capsicum are used. You can also include veggies of your choice.
- Soy sauce : Soy sauce is one of the traditional sauces used in Chinese cuisine. It adds a savoury and salty flavour.
- Corn starch : Corn starch used to bind the vegetable filling. Spices : Spices like ginger, garlic, green chilli are used. It gives aromatic flavour to the vegetable filling.
- Sealing Paste : A white paste is prepared using all-purpose flour ( maida ) and water. It is used to cover / seal the spring roll wrappers.
Step by Step Pictures
Make Filling
1)Heat oil in a pan. Add in ginger garlic and green chilli paste and saute for a minute.
2)Add in all the sliced vegetables into the oil and saute for 3 minutes.
3)Sprinkle some salt and sugar over the vegetables and toss well.
4)Cover and cook for 5 to 6 minutes until the vegetables is wilted.
5)Now you can see the vegetables are cooked down.
6)Mix a teaspoon of cornstarch with some soy sauce to make a slurry.
7)Mix well so there is no lumps formed.
8)Add this into the sauted vegetables. This will bring all the vegetables together to form into a mixture.
9)Now the filling is done. Set aside to cool.
Assembling
10)Take wrappers, filling and flour paste to stick spring rolls.
11)Spoon some filling in the centre of the wrapper.
12)This is flour mixed with some water to form a paste. This is used to stick the spring rolls.
13)Apply the paste around the wrappers.
14)Start rolling the wrapper. Seal from the sides as well.
15)Roll them tight.
16)Now the spring rolls are rolled.
17)Repeat this with remaining rolls as well.
Frying spring rolls
18)Now to fry the spring rolls. Heat oil for deep frying, drop spring rolls in and fry till golden brown.
19)Now the spring rolls are fried.
20)Remove and serve hot.
Expert tips
- You can use a ninja food processor for thinly ( julienne ) sliced vegetables. It saves time.
- Don't add too much corn flour to the vegetable filling as it makes it thick and gooey.
- To seal the spring roll wrappers, make a slurry paste of maida ( all-purpose flour ) using water. Don't make it too runny.
- Once spring rolls are rolled and sealed, cover them with a cloth or kitchen paper towel. When the sheets get exposed to air, it will become dry.
- Cook the vegetables in high heat for 2 minutes. Also add a little bit of sugar while sauteing, as it retains the color and crunchiness of the vegetable filling.
FAQ
Yes, you can store the homemade spring roll wrappers in a ziplock bag or in an airtight container. Thaw them before using it.
Yes, you can add green / red chilli sauce to the filling for a more spicy spring roll version. As these sauces are one of the predominant sauces in Chinese cuisine.
Various dip options like soy sauce, hoisin sauce, peanut sauce, Thai sweet chili sauce are perfect dip for spring rolls. I have even shared a sweet chilli sauce in my blog.
Yes, you can substitute with wonton wrappers but the size, taste and texture may differ. It is better to use spring roll wrappers / homemade sheets.
📖 Get Recipe
Veg Spring Rolls (Vegetable Spring Rolls Recipe)
Equipment
Ingredients
- 10 sheets Spring Roll Sheets
- Oil for deep frying
For Filling
- 1 tablespoon Oil
- 1 large Onion peeled & sliced thinly
- 2 cups Cabbage sliced thinly
- 1 large Carrot grated
- 1 teaspoon Salt or to taste
- 1 teaspoon Sugar
- 1 tablespoon Soy Sauce
- 1 tablespoon Corn Starch
To Grind
- 1 inch Ginger peeled and sliced
- 6 cloves Garlic peeled
- 3 no Green Chilli
For Sticky Slurry
- 3 tablespoon All Purpose Flour
- 3 tablespoon Water
Instructions
- Grind the ingredients given the list to a smooth paste. Set aside till use.
- Heat oil in a kadai. Add in the ground up paste. Saute for a min. Add in onions, cabbage and carrots. Give a quick toss. Now sprinkle in salt and sugar. Saute well. Cover and cook the veggies till tender. Now mix up soy sauce with some corn flour. Pour this over the veggies and mix well. Transfer this mixture to a plate and allow it to cool down.
- Now mix up flour and water in a small bowl to a paste. This is your glue.
- Take your spring roll sheet in a plate, spoon some filling in the centre. Apply the paste all the side. Fold from both the ends and roll it into a tight spring roll. Do this for every spring roll.
- Heat oil for deep frying. Fry this spring roll in hot oil till golden. Strain in a paper towel. Serve with sweet chilli sauce.
Nutrition
Tried this Recipe
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Rumana Ambrin
very nice and yummy rolls..
Happys Cook
Yummy rolls... awesome...
Mythreyi
OMG, These exactly look like Store Bought Aarthi, Nicely Done!
Hamaree Rasoi
Delicious and lovely looking spring rolls.
Deepa
payalshah
Really nice recipe............
Kadra Ibrahim
very useful recipe.....thnx 4 sharing iam glad thank You very much
kirti
Looks yummy. Thanks for sharing
Janani Gunasekaran
Hi arthi nice recipe...instead of deep frying it in oil... Can we make this in OTG. Please let me know how many mins we have to keep in bake mode and then in grill mode for samosa, spring roll and cutlet. I tried chilli Gobi in OTG baked 10 mins on each side and then 5 mins in grill at 200°C. My hubby told it tastes good but not crispy.... Wat to do for crispness... Thanks in advance....
Aarthi
@Janani Gunasekaranu can brush the top with some oil and bake it at 200 degree for 20 mins. it wont be that crispy.
Veg and non veg roll
Mam/sir can i use chicken?So if i use chicken thn wt process i have do
Aarthi
@Veg and non veg rollAdd some cooked chopped chicken iwth the veggies
Rajesh Kumar
I check almost everyday for your recipes & its finally here 🙂 can’t wait to try this recipes & add its to my collections of your recipes 🙂 hoping mine will do yours justice 🙂
https://www.chowringhee.in/
Kashish Bagga
i liked it very much.