Veg Spring Rolls (Vegetable Spring Rolls Recipe)
Vegetable spring roll also known as veg spring rolls or egg rolls is a super crispy and delicious snack recipe. This recipe is super versatile and incredibly easy to put together. 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.
Equipment
- Skillet
- cooking pan
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.
Notes
For a perfect crunchy vegetable spring rolls, follow these tips and tricks:
- 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 sauting, as it retains the color and crunchiness of the vegetable filling.
Nutrition
Serving: 1servingsCalories: 80kcalCarbohydrates: 14gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 417mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 1219IUVitamin C: 7mgCalcium: 22mgIron: 1mg
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