Vegetable Spring Rolls | Veg Spring Rolls
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!
Servings: 15 Veg Spring Rolls
Calories per Serving: 80kcal
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
Vegetable Filling –
- 1 Medium Onion Finely Chopped
- 3-4 Garlic Pods Finely Chopped
- 2 cups Mixed Vegetables Cut into Juliennes Carrots, Cabbage, French Beans, Mushrooms
- 1 tsp Black Pepper Powder
- 1 tsp Soy Sauce
- 2-3 tbsp Fresh Coriander Leaves/Spring Onions Finely Chopped
- Salt as needed
- 2 tsp Oil
For Vegetable Spring Rolls –
- 15 Spring Roll Sheets recipe in notes below
- 1/4 cup All Purpose Flour
- 2-3 tbsp Water or as needed
- Oil for Deep Frying
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 tbsp 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.
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.