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aerial shot of veg spring roll stacked in a black platter with red chili sauce
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5 from 1 vote

Veg Spring Roll Recipe

Learn to make delicious veg spring rolls with this easy Indo-Chinese recipe. Crispy on the outside, tasty on the inside!
Prep Time15 minutes
Cook Time20 minutes
Total Time1 hour
Course: Snack
Cuisine: Indian
Servings: 12
Calories: 431kcal
Author: Hina Gujral

Equipment

  • Stir Fry Pan
  • Deep Frying Pan

Ingredients

  • 12 Spring Roll Pastry Sheets (Wrappers) (8x8 inches)

Ingredients for Filling:

  • 4 tablespoon cooking oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • ½ cup finely chopped onion
  • ½ cup finely chopped cabbage
  • ½ cup finely chopped carrot
  • ½ cup finely chopped capsicum
  • Salt and black pepper to taste
  • 1 tablespoon light soy sauce
  • 2 tablespoon white vinegar
  • 2 tablespoon green chili sauce
  • 2 tablespoon tomato ketchup
  • ¼ cup fine chopped spring onion greens
  • 2 Cup vegetable oil, to deep-fry

Ingredients for Cornflour Paste:

  • 1 tablespoon corn flour
  • 2 tablespoon water

Instructions

Prepare Filling:

  • To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
  • Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.
  • Add vegetables and stir fry over high heat for 1 - 2 minutes to evaporate moisture of vegetables.
  • Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.
  • Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.
  • Combine cornflour (starch) and water to make a thick paste. Set aside.

Assemble Spring Roll:

  • To make the spring rolls, take 12 sheets of 8x8 inch spring roll wrappers.
  • Place one pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
  • Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.
  • Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.

Fry Spring Roll:

  • Heat oil in a deep frying pan.
  • Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.
  • Serve Veg Spring Roll immediately with Sweet Chili Sauce.

Video

Notes

  • I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
  • Fold the spring rolls tightly so that there is no empty space inside.
  • Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt. 
  • You can prepare the filling 5 - 6 hours in advance and store it in the refrigerator. 

Nutrition

Calories: 431kcal | Carbohydrates: 16g | Protein: 2g | Fat: 41g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 249mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 953IU | Vitamin C: 8mg | Calcium: 18mg | Iron: 1mg