Crispy crunchy Vegetable Spring Rolls recipe using Homemade Spring Roll Sheets with detailed step-wise pictures. Homemade Veg Spring Rolls recipe for quick snack/appetizer!

Vegetable Spring Rolls, thin crepes filled with sautéed vegetables in Indo-Chinese spices, rolled and fried until golden – it is the dream food for many and my family is no exception. A few days back when the husband man said that its been ages since we had veg spring rolls, I decided to repeat a decade old experiment and made the Homemade Spring Roll Sheets. Once the sheets were made, making these Spring Rolls were a breeze. Loaded with carrots, cabbage, mushrooms, fresh beans and onion along with lots of garlic with a drizzle of soy sauce – the filling is very simple. You can totally customize the choice and amount of vegetables. And add a load of cooked noodles too.

These Vegetable Spring Rolls are super crispy and crunchy, all thanks to the homemade spring roll sheets. The sheets once cooled down can be easily folded into rolls and as they are small, just the right size – they always end up crisping up when fried in oil. This recipe is all kinds of delicious, but it is calorie-rich. It is 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. Surprisingly, these veg spring rolls don’t absorb much oil. The key to that is in making sure the spring roll sheets are completely dry and are at room temperature.

There is also one more way to make Vegetable Spring Rolls, where the wrappers are made from pastry kind of tight dough, but that requires a lot of expertise in (1) rolling the wrappers as thin as possible (2) frying at the absolute right temperature to get even cooling and long-lasting crispness. With the use of these homemade spring roll sheets, it is easier in rolling them and they always crisp up when fried at medium temperature. I had already mentioned that the spring roll sheets can be frozen. It is also possible to freeze prepared vegetable spring rolls. Don’t fry them until golden brown, but half-fry them and oil is drained, you can place them in airtight containers/ziplock pouches. It is super simple to fry them right out of the freezer in medium hot oil.

I served these delectable Vegetable Spring Rolls with my Vegetable Chow Mein and some tomato ketchup on the side. I had also frozen a batch that worked wonderfully well with our evening tea a few days later. Yes, it is not simple and straight forward. But at the same time, it makes for a great weekend project. The results would be well worth every minute of your effort. And as long as we limit the number of fried snacks and other junks, this homemade appetizer is a great for occasional treat. Don’t we all deserve this goodness for enduring such tough days?! We most certainly do.

How to make Vegetable Spring Rolls | Veg Spring Rolls

📖 Recipe

Detailed step-wise picture recipe of making Vegetable Spring Rolls | Veg Spring Rolls

To Prepare Vegetable Filling –

Heat a thick bottomed pan and heat oil. Add finely chopped garlic and fry for a few seconds.

Add finely chopped onions and fry until translucent.

Next add diced/julienned vegetables. Stir-fry for 3-4 mins.

Add black pepper powder, salt and soy sauce. Mix well.

Cook for another 3-4 mins on medium flame and when the mixture looks dry, sprinkle fresh coriander leaves. Remove from heat. Let it cool down completely.

To Prepare Veg Spring Rolls –

Prepare a thick paste of all purpose flour and water. This will be used to seal our spring rolls.

Place a sheet of spring roll wrapper with the smooth side facing down. Apply the prepared paste all over the edges.

Now place 1-2 tablespoon of prepared vegetable filling at one end.

Begin rolling the wrapper by closing the vegetable mixture from one end of wrapper.

Now apply the paste at both the ends of the rolls as shown below.

Fold the wrapper closing the sides and apply paste to close them firmly.

Continue rolling the wrapper, sealing it with paste making sure there are no opens or gaps. Repeat this with rest of the spring rolls sheets.

Meanwhile heat oil for deep frying. Once it is hot, set the flame on medium. Gently drop the prepared spring rolls 1 or 2 at a time into the oil. Don't overcrowd the oil and keep the temperature steady. If the rolls change color quickly, they dont stay crisp for long. If they take too long to cook, they absorb a lot of oil.

Fry the spring rolls until they are golden brown on all sides. Remove from oil and place them on kitchen tissue.

Serve hot as side for any Indo-Chinese main dishes or as an appetizer along with tomato ketchup.

Note –

Refer to this Homemade Spring Roll Sheets recipe.
Use any vegetables as per availability and choice. The vegetables should retain a crunch, so don’t overcook them.
Adjust spices as per preference.
To freeze the spring rolls, remove them from oil after they are half-fried. Drain on kitchen tissue and store in airtight container/ziplock pouch in freezer.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

Vegetable Spring Rolls | Veg Spring Rolls

How to make Vegetable Spring Rolls | Veg Spring Rolls

📖 Recipe