Homemade Vegetable Spring Rolls: A Delicious Recipe
Veg Spring Rolls Recipe
A detailed recipe for making Vegetable Spring Rolls at home, a popular Indo-Chinese appetizer featuring crispy wrappers filled with a flavorful vegetable filling.
• This recipe is vegetarian, easy to follow, and perfect for snacks or parties.
• It makes about 10-12 spring rolls and takes approximately 45-60 minutes to prepare.
Ingredients: For Spring Roll Wrappers (if making from scratch, or use store-bought):
• All-purpose flour (maida) - 1 cup
• Cornflour - 2 tbsp
• Salt - 1/4 tsp
• Water - as needed (about 1/2 cup for a smooth batter)
• Oil - 1 tsp (for brushing)
Ingredients for Vegetable Filling
• Cabbage - 1 cup (finely shredded)
• Carrots - 1/2 cup (grated or julienned)
• Capsicum (bell pepper) - 1/2 cup (thinly sliced)
• Spring onions - 1/4 cup (finely chopped, white and green parts separated)
• French beans - 1/4 cup (finely chopped, optional)
• Garlic - 1 tbsp (finely chopped)
• Ginger - 1 tsp (finely chopped)
• Soy sauce - 1 tbsp
• Green chili sauce or red chili sauce - 1 tsp (adjust for spice)
• Black pepper powder - 1/2 tsp
• Salt - to taste
• Oil - 1 tbsp (for cooking filling)
• Cornflour slurry - 1 tsp cornflour mixed with 1 tbsp water (for sealing rolls)
Frying Essentials
• Oil - for deep frying (or use an air fryer/oven for a healthier option)
Serving Suggestions
• Soy sauce or sweet chili sauce - for dipping
Wrapper Preparation Instructions:
• Prepare Spring Roll Wrappers (if making from scratch):
• Make Batter: In a bowl, mix 1 cup all-purpose flour, 2 tbsp cornflour, and 1/4 tsp salt.
• Gradually add water to form a thin, smooth batter (pancake batter consistency).
• Let it rest for 15 minutes.
Preparation of Cooking Wrappers: Heat a non-stick pan on low-medium heat.
• Lightly grease with oil.
• Pour a ladleful of batter, swirl to form a thin crepe (about 6-7 inches wide).
• Cook for 1-2 minutes until the edges lift and the bottom is set (don’t flip).
Wrapper Preparation
• Remove and stack on a plate, covering with a damp cloth to keep soft.
• Repeat for 10-12 wrappers.
• (Skip this step if using store-bought wrappers.)
Vegetable Filling Instructions
• Heat 1 tbsp oil in a wok or pan on high heat.
• Add chopped garlic, ginger, and the white part of spring onions.
• Fry for 30 seconds until fragrant.
Cook Veggies: Add shredded cabbage, carrots, capsicum, and beans (if using).
• Stir-fry on high heat for 2-3 minutes until veggies are slightly soft but still crunchy.
Season: Add soy sauce, chili sauce, black pepper, and salt.
• Stir-fry for another minute.
• Taste and adjust seasoning.
• The filling should be dry to prevent soggy rolls.
Cool: Turn off heat, add spring onion greens, and let the filling cool completely.
Spring Roll Assembly Begins
Prepare Wrappers: Place a spring roll wrapper on a flat surface with one corner facing you (diamond shape).
• Keep other wrappers covered to prevent drying.
Filling and Shaping
Add Filling: Place 1-2 tbsp of filling near the corner closest to you, about 2 inches from the edge.
• Shape the filling into a small log.
Rolling and Sealing the Rolls
Roll: Fold the bottom corner over the filling, tuck tightly, and roll halfway.
• Fold the left and right corners inward to seal the sides.
• Continue rolling until you reach the top corner.
Seal: Brush the top corner with cornflour slurry to seal the roll.
• Press gently to secure.
• Repeat for all rolls.
Rest: Place rolls seam-side down and cover with a damp cloth to prevent drying while you prepare the rest.
Frying the Spring Rolls
Heat Oil: Heat oil in a deep pan or kadhai over medium heat (about 170°C/340°F).
• Test by dropping a small piece of wrapper; it should sizzle and rise.
• Fry 3-4 rolls at a time, turning occasionally, until golden and crispy (about 3-4 minutes per batch).
• Avoid overcrowding to maintain oil temperature.
Preparing the Rolls
Drain: Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving Suggestions
• Serve hot with soy sauce, sweet chili sauce, or any dipping sauce of choice.
• Garnish with chopped spring onion greens or sesame seeds for extra appeal.
Tips:
• Crispy Rolls: Ensure the filling is dry (no excess moisture) to avoid soggy wrappers. Fry at the right temperature to prevent oil absorption.
• Healthier Option: Bake at 200°C (400°F) for 15-20 minutes, brushing rolls with oil, or air-fry at 180°C (360°F) for 10-12 minutes, flipping halfway.
• Variations: Add shredded chicken, boiled egg, or paneer for a non-veg or protein-rich version. For extra flavor, include Schezwan sauce or hoisin sauce in the filling.
• Store-Bought Wrappers: Use frozen spring roll sheets (thaw before use) to save time. Look for them in supermarkets or Asian stores.
• Make-Ahead: Prepare and assemble rolls, then freeze in a single layer.
• This homemade veg spring roll recipe delivers crispy, restaurant-style results!
• If you need a visual description, adjustments (e.g., non-veg version), or help with any step, let me know.
• Enjoy!
Frying Instructions
• Fry directly from frozen, adding 1-2 extra minutes.
Troubleshooting Tips
• Common Mistakes: Don’t overfill rolls (they may burst).
• Seal tightly to prevent oil seeping in during frying.
Storage and Reheating
• Storage: Store fried rolls in an airtight container in the fridge for up to 2 days.
• Reheat in an oven or air fryer to restore crispiness.
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