Spring rolls is one of the most popular Indo Chinese appetizers. And what if we tell you that now you can easily prepare and enjoy vegetable spring rolls with homemade spring roll sheets. For a better understanding, we have also included video and step by step photos. These vegetable spring rolls are prepared using homemade spring roll sheets.
What vegetables are required in spring rolls?
The best part about spring roll filling ingredients is that they can be customized as per your liking. You can use more/less quantity of any of the vegetables. Here’s the list of vegetables we have used:
garlic cloves
ginger
spring onion/leeks
carrot
cabbage
capsicum
red bell pepper
We have used homemade spring roll sheets (eggless) for this recipe. We have also shared details for storing these wrappers. You can also check the detailed video recipe below :
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Step By Step Recipe
For the stuffing
Heat oil in a pan. Add chopped garlic and ginger and saute for 3-4 minutes. Keep the flame on medium.
Then add chopped spring onions/leeks and saute for another minute. Now add carrots, bell peppers and cabbage. Mix and cook for 4-5 minutes. Keep the flame on medium-high.
Now add soy sauce, pepper powder and salt. Mix and switch off the flame. Then add lemon juice and mix.
Once the mixture cools down a bit, add chopped jalapenos and tabasco sauce. Mix. Stuffing is ready.
For the sealing paste
In a small bowl, mix 1 tablespoon all purpose flour and water. Add water gradually to make a lump-free thick paste.
Preparing spring rolls
Take a spring roll wrapper and place it on a flat surface or wooden chopping board. You can follow the recipe of our Homemade Spring Roll Wrappers.
Keep the cooked side facing up. Place the stuffing on one side as seen in the pic.
Start rolling from that edge tightly. Apply sealing paste on both sides and bottom (refer pic or our video recipe for detailed instructions).
Roll tightly and seal properly. Repeat to make more spring rolls.
Deep frying spring rolls
Heat oil on a medium flame. Gently place rolls and fry on a medium flame till they turn crisp and light golden in colour.
Drain on an absorbent paper/kitchen towel to remove excess oil.
Serve hot with red chili sauce or tomato ketchup.
Serving Suggestions
You can serve these crispy spring rolls as an appetizer/starter along with any soup, they will taste best with any of these soups –
Broccoli & Almond Soup
Spinach Soup
Minestrone Soup
Sweet Corn Soup
Roasted Tomato Soup
You can even serve these as part of your brunch/hi-tea menu along with any juice/drinks or tea & coffee.
Tips & Tricks
- Make sure that the wrappers are at room temperature before using them.
- Sealing paste should not be too thin or thick. If it is very thin then it will make the rolls soggy and if its too thick it wont properly seal the rolls and they will open while frying.
- You can add any of your favourite vegetables to this stuffing – beans, corn, mushrooms or any other vegetables.
If you are looking for more Soups & Appetizers recipes, do have a look at these –
Paneer Tikka
Dominos Style Whole Wheat Garlic Bread – 2 Ways
Crispy Corn Recipe
Spinach Cheese Balls
Kurkuri Bhindi
Savoury Zucchini Waffles
Recipe Card
Vegetable Spring Rolls Recipe
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Equipment
- Frying Pan
- Non-stick pan or Kadai
Ingredients (1 cup = 240 ml)
For the stuffing
- 2 teaspoon oil you can use sesame oil or any other cooking oil
- 5-6 garlic cloves chopped
- piece of ginger chopped
- ½ cup spring onion/leeks finely chopped
- ½ carrot peeled and cut into long strips
- 1 cup shredded cabbage
- ½ capsicum thinly sliced
- ½ red bell pepper thinly sliced
- ½ teaspoon dark soy sauce or 1 teaspoon light soy sauce
- ¼ teaspoon pepper powder adjust to taste
- salt to taste
- juice of ½ lemon or can add ½ – 1 teaspoon vinegar
- 4-5 pickled jalapenos chopped
- few drops tabasco sauce
For the sealing paste
- 1 tablespoon maida / all purpose flour
- water as required to make a thick paste
Other ingredients
- spring roll sheets / wrappers
- oil for deep frying
Instructions
For the stuffing
- Heat oil in a pan. Add chopped garlic and ginger and saute for 3-4 minutes. Keep the flame on medium.
- Then add chopped spring onions/leeks and saute for another minute.
- Then add carrots, bell peppers and cabbage. Mix and cook for 4-5 minutes. Keep the flame on medium-high.
- Now add soy sauce, pepper powder and salt. Mix and switch off the flame. Then add lemon juice and mix.
- Once the mixture cools down a bit, add chopped jalapenos and tabasco sauce. Mix. Stuffing is ready.
For the sealing paste
- In a small bowl, mix 1 tablespoon all purpose flour and water. Add water gradually to make a lump-free thick paste.
Preparing spring rolls
- Take a spring roll wrapper and place it on a flat surface or wooden chopping board. You can follow the recipe of our Homemade Spring Roll Wrappers.
- Keep the cooked side facing up. Place the stuffing on one side as seen in the pic. Start rolling from that edge tightly. Apply sealing paste on both sides and bottom (refer pic or our video recipe for detailed instructions).
- Roll tightly and seal properly. Repeat to make more spring rolls.
Deep frying spring rolls
- Heat oil on a medium flame. Gently place rolls and fry on a medium flame till they turn crisp and light golden in colour.
- Drain on an absorbent paper/kitchen towel to remove excess oil.Serve hot with red chili sauce or tomato ketchup.
Video
Notes
- Make sure that the wrappers are at room temperature before using them.
- Sealing paste should not be too thin or thick. If it is very thin then it will make the rolls soggy and if its too thick it wont properly seal the rolls and they will open while frying.
- You can add any of your favourite vegetables to this stuffing – beans, corn, mushrooms or any other vegetables.
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