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    Home » Cuisine » Indo-Chinese

    Spring Rolls

    Published: Apr 16, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 6 Comments

    Jump to Recipe Pin Recipe

    Veg Spring Rolls Recipe - One of the popular starter recipes from Indo Chinese cuisine. You will find them in every Indian chinese restaurant menu.

    4 spring rolls in a plate with a dipping sauce.

    I have used store bought frozen wrappers to make these delicious, crispy spring rolls. It is easily available in the market. These sheets are so paper thin which give the perfect crispness and flaky texture.

    For the spring roll stuffing mixture, I have used mix of cabbage, onion, carrot and capsicum. You can add green beans, bean sprouts, mushrooms etc as per you preference.

    Many prefer to add some boiled noodles in the stuffing mixture. I have not added here. But addition of noodles sure makes it tasty.

    Check out other indo chinese recipes for starter or snack
    Mushroom Manchurian // Chilli paneer // Gobi Manchurian // Veg manchurian dry

    Step By Step Photo Instructions:

    1) To make spring rolls stuffing, heat the sesame oil in a pan on medium-high heat. Once hot add ginger, garlic and green chili.

    Collage of 2 images showing adding ginger, garlic, green chili and sauteing.

    2) Saute for few seconds, Do not burn them.

    3) Add sliced onions and mix.

    Collage of 2 images showing adding and cooking onions.

    4) Cook till onions get light pink or translucent in color.

    5) Then add cabbage, carrot, capsicum and beans if using.

    Collage of 2 images showing adding and mixing veggies.

    6) Mix well and saute with stirring constantly for 3-4 minutes.

    7) Then add spring onion greens.

    Collage of 2 images showing adding spring onions, salt and pepper.

    8) Also add salt and pepper. Mix well.

    9) Add soy sauce,

    Collage of 2 images showing adding soy sauce and chili sauce.

    10) Then add red chili sauce

    11) And followed by tomato ketchup.

    Collage of 2 images showing adding ketchup and mixed.

    12) Mix everything well and cook for a minute. If using noodles, then add at this time and mix. Then turn off the stove. Let the mixture cool down.

    13) Meantime, to make sealing paste take all purpose flour in a bowl.

    Collage of 2 images showing all purpose flour in a bowl and make a paste.

    14) Make smooth thick paste by adding water. Keep it aside.

    15) Follow your wrappers packet instruction to remove individual wrapper. I am using frozen, so I have defrosted first, then covered with damp towel for few minutes. So every single wrapper comes out easily.

    16) Now take wrapper on plate or work surface. Place around 2 tablespoons of stuffing at the corner as shown in photo.

    Collage of 2 images showing adding stuffing into a spring roll wrapper.

    17) Then bring the corner on top

    18) and start rolling. Stop at halfway.

    Collage of 2 images showing how to roll.

    19) Now bring the sides into the center as shown one by one.

    20) Now apply prepared paste on all the edges using fingers or brush.

    Collage of 2 images showing applying past and sealing the roll.

    21) Then roll and seal it properly.

    22) Repeat the same for rest of the spring rolls. Keep them covered with towel while making, so they do not dry out.

    Collage of 2 images showing all shaped spring rolls in a plate and frying.

    23) When you are about to finish shaping, heat the oil on medium heat for deep frying. Once hot slide few rolls into hot oil.

    24) When bottom side gets crispy and golden brown, flip them and fry other sides too.

    Collage of 2 images showing fried rolls and removed on a plate.

    25) Once fried from all the sides and the get golden brown color then remove it to a paper towel lined plate. Fry rest and serve them hot/warm.

    Serving suggestion: Serve veg spring rolls as a snack or starter with your choice of dipping sauce e.g. schezwan sauce, chilli garlic sauce or sweet chilli sauce.

    Spring Rolls Recipe (Veg Spring Rolls) How to make spring roll

    Did you try this veg spring rolls recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Spring Rolls Recipe (Veg Spring Rolls) How to make spring roll recipe
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    Spring Rolls

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Veg Spring Rolls Recipe - One of the popular starter recipes from Indo Chinese cuisine. You will find them in every Indian chinese restaurant menu.
    Author: Kanan
    Course: Appetizer
    Cuisine: Indo Chinese
    Calories: 534kcal
    Servings 15 rolls
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 15 Spring roll wrappers
    • 1 tablespoons Sesame oil
    • 2 teaspoons Ginger Chopped finely
    • 2 teaspoons Garlic Chopped finely
    • 1 Green chili Chopped finely
    • ½ cup Red onion sliced
    • ½ cup Cabbage shredded
    • ½ cup Carrot cut into juliennes
    • ½ cup Capsicum (Green bell pepper) thinly sliced
    • ¼ cup Green beans (French beans) cut diagonally (optional)
    • ¼ cup Spring onion (green onion or scallion) green part chopped finely
    • Salt to taste
    • ¼ teaspoon Black pepper powder
    • 1 tablespoon Soy sauce
    • 2 teaspoons Chilli sauce
    • 2 teaspoons Tomato Ketchup
    • Oil for deep frying

    For making paste, to seal the rolls

    • 2 tablespoons All purpose flour (Maida)
    • 3 tablespoons Water

    Instructions 

    • Heat the sesame oil in a pan on medium-high heat. Once hot fry ginger, garlic and green chili for few seconds.
    • Then add sliced onions cook till they get light pink or translucent.
    • Then add the veggies (cabbage, capsicum, carrot, beans) and saute for 3-4 minutes with stirring constantly.
    • Now add spring onion greens, salt and pepper. Stir to combine.
    • Then add soy sauce, chili sauce and ketchup. Stir well and cook for a minute.
    • If using noodles then add now and mix. Turn off the stove. Let the mixture cool down.
    • Make smooth, thick paste using all purpose flour and water. Keep it aside, we will use that to seal the rolls.
    • Check your wrapper packet’s instructions to separate the sheets. Keep them covered with damp towel for few minutes for easy separation of the sheets.
    • Take one sheet, put around 2 tablespoons of mixture at the end of one edge and roll then as shown in step by step photos. Do use the paste to seal them properly.
    • Keep shaping them and keep them on a plate. Cover it with the towel to prevent them drying.
    • Heat the oil for frying on medium heat. Once hot fry few rolls at a time till they are crispy and golden brown from all the sides.
    • Remove them to paper towel lined plate and serve hot or warm with your choice of dipping sauce.

    Nutrition

    Serving: 3spring rolls | Calories: 534kcal | Carbohydrates: 64g | Protein: 10.7g | Fat: 26.1g | Saturated Fat: 3.5g | Cholesterol: 9mg | Sodium: 1000mg | Potassium: 224mg | Fiber: 3.2g | Sugar: 2.6g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Namita

      June 19, 2018 at 2:56 pm

      HI,
      Which store did you buy the wrappers. Here in US I got only rice wrapper that have to be soaked in water first and they burst while frying 🙁5 stars

      Reply
      • Kanan

        June 20, 2018 at 3:26 pm

        I got mine from indian grocery stores.
        amazon link for your reference - https://amzn.to/2llwIwU

        Reply
    2. daisy

      August 11, 2017 at 12:09 pm

      Can these made using an air fryer?

      Trying to cut down on the fat and frying.

      Thanks

      Reply
      • Kanan

        August 15, 2017 at 2:32 pm

        you can try. I have never worked with air fryer so can't comment

        Reply
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