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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!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Appetizer, starters
Cuisine: Chinese
Keyword: Appetizers, Snacks, Starters
Servings: 15 Veg Spring Rolls
Calories per Serving: 80kcal
Author: Ramya

Equipment

  • Fry Pan
  • Wok

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

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

Instructions

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.