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Veg Spring Rolls


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Crispy Veg Spring Rolls served with dipping sauce

Veg Spring Rolls are a beloved appetizer in many restaurants, known for their crispy exterior and flavorful vegetable filling. Originating from Chinese cuisine and adapted to Indian tastes, these rolls have become a staple at social gatherings such as weddings, birthday parties, and festive celebrations. The combination of crunchy vegetables wrapped in thin pastry sheets and deep-fried to golden perfection makes them irresistible to both children and adults alike. While spring roll wrappers are readily available as frozen sheets, making them at home adds an extra layer of freshness to the dish. In this recipe, we will guide you through the step-by-step process of making delicious Veg Spring Rolls from scratch, including preparing the filling, assembling the rolls, and frying them to create a delightful snack that will impress your guests.

Preparation time: 20 Minutes
Cooking time: 15 minutes
Total time: 35 Minutes
Course: Starter
Cuisine: Indo-Chinese
Main ingredients: Vegetables
Yield: 10-12 Spring rolls
Bowl measurement: 1 Bowl = 250ml

 

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Ingredients

For the Spring Rolls

Spring roll sheets: As required
Spring roll sheets for wrapping

For the Vegetable Stuffing

Cabbage: 1 cup, finely sliced
Finely sliced cabbage

Carrots: 2, peeled and sliced
Fresh carrots ready to be sliced

Capsicum (Bell Pepper): 1 or 2, sliced
Sliced green capsicum

Boiled and peeled potato: 1, grated
Grated boiled potato

Onion: 1 medium, chopped
Chopped onions

Green chillies: 2-3, sliced
Sliced green chillies

Spices and Seasonings

Turmeric powder: 1/4 tbsp
Turmeric powder in a bowl

Salt: As required
Salt in a bowl

Garam masala: 1/2 tbsp
Garam masala powder

Cumin seeds: 1/2 tbsp
Cumin seeds

Mustard seeds: 1/2 tbsp
Mustard seeds

Ginger garlic paste: 1/2 tbsp
Ginger garlic paste in a bowl

Chilli sauce: 1 tbsp

Pepper powder: 1/2 tbsp

For Sealing the Rolls

Maida (All-purpose flour): 2 tbsp

Other Ingredients

Oil: For deep frying

Procedure

Step 1: Prepare the Vegetables

Begin by washing all the vegetables thoroughly. Cut the cabbage, carrots, and capsicum into thin slices or julienne them for a better texture in the filling. Finely chop the onion and slice the green chillies. Grate the boiled and peeled potato.
Slicing carrots into thin strips
Slicing capsicum into thin strips
Chopped cabbage for stuffing

Step 2: Temper the Spices

Heat 2-3 tablespoons of oil in a pan over medium flame. Add 1/2 tablespoon of cumin seeds and 1/2 tablespoon of mustard seeds. Allow them to splutter and release their aroma.
Tempering cumin and mustard seeds in oil

Step 3: Sauté Onions and Green Chillies

Add the chopped onions and sliced green chillies to the pan. Sauté them for about 2 minutes until the onions turn translucent and soft.
Sautéing onions and green chillies

Step 4: Add Ginger Garlic Paste

Add 1/2 tablespoon of ginger garlic paste to the pan. Sauté for another minute until the raw smell disappears, stirring continuously to prevent sticking.
Adding ginger garlic paste to the pan

Step 5: Add Carrots

Add the sliced carrots to the pan and stir-fry for 2 minutes to slightly soften them while retaining some crunch.
Adding sliced carrots to the pan

Step 6: Season with Salt and Turmeric

Add salt as per your taste and 1/4 tablespoon of turmeric powder. Stir-fry for a minute to mix the spices well with the vegetables.
Adding salt and turmeric to the vegetables

Step 7: Add Cabbage

Add the sliced cabbage to the pan and stir-fry for another minute. The cabbage should start to soften but still retain its crunchiness.
Adding sliced cabbage to the pan

Step 8: Add Capsicum

Add the sliced capsicum and stir-fry for a minute. Avoid overcooking to maintain the vibrant color and crisp texture of the capsicum.
Adding sliced capsicum to the pan

Step 9: Incorporate Garam Masala

Sprinkle 1/2 tablespoon of garam masala over the vegetables. Stir well to ensure the spices are evenly distributed, enhancing the flavor of the filling.
Adding garam masala to the mixture

Step 10: Add Grated Potato

Add the grated boiled potato to the pan. Stir the mixture thoroughly and let it cook for 2-3 minutes. The potato acts as a binding agent for the filling.
Adding grated potato to the filling

Step 11: Add Chilli Sauce

Pour in 1 tablespoon of chilli sauce to add a spicy kick to the filling. Stir well for about a minute to combine all the flavors.
Adding chilli sauce to the filling
Mixing the filling ingredients

Step 12: Season with Pepper and Cool

Turn off the flame and add 1/2 tablespoon of pepper powder. Mix thoroughly to incorporate the pepper evenly. Allow the filling to cool down to room temperature before assembling the rolls.
Adding pepper powder to the filling

Preparation of Rolls

Step 13: Prepare Maida Paste

In a small bowl, combine 2 tablespoons of maida with 1 tablespoon of water to create a thick paste. This paste will be used to seal the edges of the spring rolls.
Preparing maida paste for sealing

Step 14: Assemble the Spring Rolls

Take one spring roll sheet and lay it flat on a clean surface. Place 2-3 tablespoons of the cooled vegetable filling near one corner of the sheet.
Placing filling on spring roll sheet
Vegetable filling on spring roll sheet

Step 15: Apply Maida Paste

Brush the maida paste along the edges of the spring roll sheet. This will help seal the roll and prevent it from opening during frying.
Applying maida paste to the edges

Step 16: Fold the Spring Roll

Fold the corner over the filling tightly. Then fold the left and right sides inward to enclose the filling. Roll the sheet towards the opposite end, ensuring it is tight and secure.
Folding the spring roll

Fold the other two sides as shown to form an envelope shape.
Folding sides of the spring roll

Continue rolling until you reach the end of the sheet.
Rolling the spring roll

Step 17: Seal the Roll

Apply a little more maida paste to the end of the sheet to seal the roll completely.
Sealing the spring roll with maida paste
Prepared spring roll ready to fry

Step 18: Prepare All Rolls

Repeat the assembly process with the remaining sheets and filling. Place the prepared rolls on a plate, making sure they do not touch each other to prevent sticking. Heat oil in a deep frying pan over medium flame.
Prepared spring rolls ready to be fried

Step 19: Fry the Spring Rolls

Carefully slide a few spring rolls into the hot oil without overcrowding the pan. Fry them over medium flame until they turn golden brown and crispy, turning occasionally for even cooking.
Frying the spring rolls in oil
Spring rolls turning golden brown
Removing fried spring rolls from oil

Step 20: Serve the Spring Rolls

Remove the fried spring rolls using a slotted spoon and place them on paper towels to drain excess oil. Cut them diagonally if desired and serve hot with tomato sauce or your favorite dipping sauce.
Crispy Veg Spring Rolls served with tomato sauce
Enjoy your homemade Veg Spring Rolls—a perfect appetizer for parties, gatherings, or as a delightful snack for your family. The crispy exterior and flavorful vegetable filling make it an irresistible treat. Serve them hot with tomato ketchup or any spicy dip of your choice. These spring rolls are sure to become a favorite in your household!

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