Veg Spring Rolls are crispy deep fried snacks filled with a delicious stuffing of lightly spiced and crunchy vegetables.

Spring Rolls are a popular Asian snack which are often served before the meals as an appetizer. A mixture of vegetables, salt and spices is rolled into spring roll wrappers and is then deep fried or baked. This results into a crunchy and delicious snack.

Veg spring rolls are available in many restaurants and are sometimes also found on street side stalls. The dish is also suitable to be served in parties as a snack or appetizer.

Ingredients for the filling

You can use any mix of vegetables for the filling. Cabbage, carrot and capsicum are the most commonly used ones as they help to enhance the taste.

You can also add beans, sprouts, onions etc. Another ingredient commonly used for spring roll filling is glass noodles. Thin boiled noodles along with vegetables and spices tastes really good in a spring roll.

Wrapping for the spring roll

To make crispy and crunchy spring rolls it is very important to have the right wrapping. The wrapping is supposed to be really thin and even in thickness to make the best sprint rolls.

I have used store-bought spring roll wrappers here but you can also make them at home. However, I have found that it is difficult to make the wrappers as thin and even as store bought ones when making at home, since the store bought ones are pressed by machines.

Serving suggestions

Spring Rolls can be served with a spicy sauce like schezwan chutney, homemade sweet chilli sauce or even tomato ketchup.

The dish is quick and relatively easy to prepare and can be served as an appetizer for gatherings by preparing the ingredients in advance. At the time of serving Veg spring rolls can be baked or fried, but the fried variation is generally more common. They are healthy snacks due to the liberal use of vegetables and enjoyed by children as well.

To make Veg Spring Rolls at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Crispy Rice Paper Dumplings
• Dry Veg Manchurian
• Dry Gobi Manchurian
• Baby Corn Manchurian
• Idli Manchurian
• Veg Momos
• Veg Fried Momos

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Veg Spring Rolls Recipe

Veg Spring Rolls are scrumptious deep fried snacks made of a crispy shell filled with a delicious stuffing of lightly spiced and crunchy vegetables.

4.83 from 109 votes

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Recipe Info

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

Category Snacks

Cuisine Indian

Nutrition

Calories: 216kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g

Ingredients For Veg Spring Rolls Recipe

 

1x2x3x

• ▢ 10-12 Spring Roll Wrappers
• ▢ 4-5 Green Onions finely chopped
• ▢ 3/4 Cup Green Cabbage (Patta Gobi) grated
• ▢ 1/2 Cup Carrots (Gajar) grated
• ▢ 1/2 Cup Green Beans thinly sliced
• ▢ 1/2 Cup Green Capsicum (Bell Pepper / Shimla Mirch) thinly sliced
• ▢ 3-4 Garlic Cloves minced
• ▢ 1 Inch Piece of Ginger grated
• ▢ 2 Teaspoons Soy Sauce
• ▢ 2 Teaspoons Chilli Vinegar
• ▢ 1 Teaspoon Black Pepper Powder (Kali Mirch)
• ▢ 1 Teaspoon Salt or as per taste
• ▢ 2 Tablespoons Plain Flour / All Purpose Flour
• ▢ 2 Tablespoons Cooking Oil

Step By Step Instructions for Veg Spring Rolls Recipe

 

1. Wash and rinse all the vegetables. Shred the cabbage and carrots. Thinly slice the green beans and capsicum.
   3/4 Cup Green Cabbage (Patta Gobi), 1/2 Cup Carrots (Gajar), 1/2 Cup Green Beans, 1/2 Cup Green Capsicum (Bell Pepper / Shimla Mirch)
   
2. Heat oil in a pan. Add finely spring onion whites.
   4-5 Green Onions, 2 Tablespoons Cooking Oil
   
3. Add ginger-garlic paste and stir for a couple of minutes till they start to brown slightly.
   1 Inch Piece of Ginger, 3-4 Garlic Cloves
   
4. Add all the vegetables to the pan. Stir fry the vegetables on high flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
   
5. When the vegetables are cooked add salt, black pepper powder, soy sauce and vinegar. Be careful while adding the salt since soy sauce already contains some salt in it.
   2 Teaspoons Soy Sauce, 1 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Salt, 2 Teaspoons Chilli Vinegar
   
6. Mix everything well and cook for a couple of minutes. Let the mixture sit and cool down for some time before handling it.
   
7. Mix 1 part plain flour (all purpose flour) with 2 parts of water and make a thick paste. This paste will be used for sealing the spring rolls. You can also use it to fix any tears in your wrappers.
   2 Tablespoons Plain Flour / All Purpose Flour
   
8. Gently separate a spring roll wrapper and spread it out on a flat working area.
   10-12 Spring Roll Wrappers
   
9. Take a small handful of the filling and place it diagonally on one corner of the wrapper.
   
10. Start rolling the wrapper gently but tightly from one end till you reach midway.
    
11. Spread the paste we prepared earlier on the edges of the wrapper.
    
12. Then gently fold in one end of the wrapper inside.
    
13. Add a little more paste if needed and fold the other side in as well.
    
14. Roll the wrapper the rest of the way and seal the ends by applying the paste and pressing gently.
    
15. Finish rolling the rest of the spring rolls in the same way.
    
16. Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy. Serve them piping hot with schezwan sauce, sweet chili sauce or tomato ketchup.
    

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