Veg Spring Roll recipe with step by step pictures- Spring rolls are crispy deep-fried rolls stuffed with assorted vegetables which are so appropriately flavored with the sauces and spices. These rolls belong to the Indo Chinese cuisine and are a popular street food item. The spring roll recipe calls for spring roll sheets along with assorted vegetables. The spring roll sheets are available in the market or the same can be prepared at home using the method given here. The vegetables required to make the stuffing for spring rolls can be varied as per availability and liking. Likewise, you can also adjust the flavors as per your liking, by increasing or decreasing the quantity of sauces and spices. Veg spring rolls can be served as a great party snack or a side dish of a Chinese meal.
Spring Roll Sheets: As already mentioned the spring roll sheets are available in the market and if you ask me it is better to get the same from the store as making these at home might require some expertise. I made these for the sake of putting them on the blog. Here is the method of making the spring roll sheets. There is another method too, which I’ll be sharing in some time.
Vegetables: I have used cabbage, carrots, capsicum, onions to make the veg spring rolls. You can also use vegetables such as french beans, mushrooms, etc. Spring onions are a must for any Chinese food. I did not have these and therefore I couldn’t use the same.
Sauces: I have used red chili sauce, soy sauce, and vinegar to season the vegetables. You can adjust the quantity of sauces as per your liking.
Spices: To spice it up, I have used black pepper powder, and salt.
Oil: Sesame oil works the best for spring roll recipe. However, you can use regular cooking oil too.
There are different ways of making the spring roll sheets. I have already shared the brushing technique if making the veg spring rolls. I shall shortly share the other method of making spring roll sheets too.
Perfect spring rolls are absolutely crisp and filled with juicy and crunchy, seasoned vegetables. The spring rolls should be non-oily. In order to make perfect spring rolls the following points should be kept in mind:
Serve veg spring rolls with schezwan sauce for a weekend appetizer.
1.This recipe makes 10-15 spring rolls depending on the size of the sheets.
2.Heat a pan and add 2 tbsp of oil.
3.Once it is hot, add in 1 tbsp of each finely chopped garlic and finely chopped ginger.
4.Cook on high flame for 30 seconds stirring continuously.
5.Next add in ½ cup of chopped onion.
6.Cook on high flame, stirring continuously,
7.Next add ½ cup of finely chopped capsicum.
8.Cook on high flame for one minute.
9.Add ½ cup finely chopped cabbage and ½ cup of finely chopped carrots
10.Cook on high flame for one minute or two.
11. Season the vegetables with salt to taste, ½ tsp of black pepper powder, 1 tsp of red chili powder, 1 tsp vinegar, and ½ tsp of soya sauce.
12.Toss everything well and cook on high flame for two minutes.
13.In order to shape the spring rolls, place the sheet on a board. Put approximately 1 tbsp of filling on the corner of the sheet.
Tips:Recipe link to spring roll sheets in the ingredients section below.
15.Fold the edges of the sheet inside.
16.Continue to fold the spring roll. Put the slurry on the top edge of the sheet. Fold it and seal it well.
17.Heat enough oil.
18.Put the spring roll in the hot oil.
19.Fry on medium flame till golden brown.
20.Take out on an absorbent paper. Serve hot. Bon appetite!
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
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