How to Make Veg Spring Rolls at Home: Easy 5 Step Recipe

How to Make Veg Spring Rolls: A Detailed Step-by-Step Recipe

Veg Spring Rolls are a delightful and popular snack, loved for their crispy exterior and savory vegetable filling. Perfect for appetizers, snacks, or party treats, these spring rolls are not only delicious but also easy to make at home. This detailed recipe will guide you through each step, ensuring you achieve perfectly crispy and flavorful Veg Spring Rolls.

Ingredients

For the Filling:

  • 1 cup cabbage, thinly sliced
  • 1 cup carrot, julienned
  • 1 cup bell pepper (red, yellow, or green), julienned
  • 1/2 cup green beans, thinly sliced
  • 1/2 cup spring onions, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 1 teaspoon black pepper powder
  • Salt to taste
  • 2 tablespoons vegetable oil

For the Spring Roll Wrapper:

  • 1 cup all-purpose flour (maida)
  • 1 tablespoon cornflour
  • 1/2 teaspoon salt
  • 1 cup water (adjust as needed)

For Sealing:

  • 2 tablespoons all-purpose flour (maida)
  • 3-4 tablespoons water

For Frying:

  • Oil for deep frying

Step-by-Step Instructions

Step 1: Prepare the Filling

1. Heat Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

2. Sauté Aromatics: Add the minced garlic and ginger to the hot oil. Sauté for about 1-2 minutes until they become fragrant but not browned. This forms the flavor base for the filling.

3. Add Vegetables: Add the thinly sliced cabbage, carrots, bell peppers, green beans, and spring onions to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are slightly tender yet still crisp. This helps in retaining a crunch in the filling which contrasts well with the crispy wrapper.

4. Season: Add the soy sauce, vinegar, black pepper powder, and salt. Stir well to ensure the vegetables are evenly coated with the seasoning. Adjust salt to taste as soy sauce can be quite salty.

5. Cool Filling: Once the vegetables are cooked, transfer them to a plate and let them cool completely. Cooling the filling is crucial as it prevents the spring rolls from becoming soggy.

Step 2: Make the Spring Roll Wrappers

1. Mix Ingredients: In a mixing bowl, combine the all-purpose flour, cornflour, and salt.

2. Add Water: Gradually add water while whisking continuously to form a smooth, lump-free batter. It should have a consistency similar to a thin pancake batter. This ensures the wrappers are thin and light.

3. Cook Wrappers: Heat a non-stick pan over medium heat. Pour a ladleful of batter onto the pan and quickly spread it thinly in a circular motion to form a thin crepe. Cook until the wrapper becomes translucent and the edges start to lift from the pan. There is no need to flip the wrapper. Remove and repeat with the remaining batter. Stack the wrappers on a plate covered with a damp cloth to prevent them from drying out.

Step 3: Prepare the Sealing Paste

1. Mix Flour and Water: In a small bowl, mix 2 tablespoons of all-purpose flour with 3-4 tablespoons of water to form a thick paste. This paste will be used to seal the edges of the spring rolls, ensuring they stay intact while frying.

Step 4: Assemble the Spring Rolls

1. Place Filling: Lay a spring roll wrapper on a clean, dry surface. Place a spoonful of the cooled vegetable filling near one edge of the wrapper, leaving some space at the edges for folding.

2. Fold: Start by folding the edge of the wrapper over the filling. Then fold the sides inward to encase the filling. Roll tightly but gently to form a neat roll.

3. Seal: Apply a small amount of the sealing paste along the edge of the wrapper to seal the roll. Press gently to ensure it sticks. This step is crucial to prevent the filling from spilling out during frying.

4. Repeat: Repeat the process with the remaining wrappers and filling, ensuring each roll is tightly sealed.

Step 5: Fry the Spring Rolls

1. Heat Oil: In a deep frying pan or wok, heat enough oil for deep frying over medium-high heat. The oil should be hot enough but not smoking, ideally around 350°F (175°C).

2. Fry Rolls: Carefully slide a few spring rolls into the hot oil, ensuring not to overcrowd the pan. Fry the rolls until they turn golden brown and crispy, about 3-4 minutes per batch. Turn them occasionally for even cooking.

3. Drain: Using a slotted spoon, remove the spring rolls from the oil and drain them on paper towels to remove excess oil. This keeps the spring rolls crispy.

Step 6: Serve

1. Serve Hot: Arrange the crispy Spring Rolls on a serving platter. Serve them hot with your favorite dipping sauces such as sweet chili sauce, soy sauce, or a spicy schezwan sauce. Garnish with some freshly chopped spring onions or coriander for an added touch.

Tips for Perfect Veg Spring Rolls

  • Do Not Overfill: Avoid overfilling the spring rolls as this can cause them to burst open while frying.
  • Tight Rolling: Ensure the rolls are tightly wrapped to prevent them from absorbing excess oil and to maintain their shape.
  • Keep Wrappers Covered: Keep the spring roll wrappers covered with a damp cloth to prevent them from drying out while you work.
  • Cool the Filling: Make sure the vegetable filling is completely cooled before assembling the rolls. This prevents the wrappers from becoming soggy.
  • Consistent Heat: Maintain a consistent oil temperature while frying to ensure even cooking and crispiness.

Variations and Serving Suggestions

  • Variations: Customize the filling by adding different vegetables like mushrooms, zucchini, or bean sprouts. You can also add tofu or paneer for a protein boost.
  • Serving: Serve Veg Spring Rolls as an appetizer or snack. They pair well with Asian-style soups and salads. For a complete meal, serve them with fried rice or noodles. Check out our Indo-chinese recipes to pair up with Spring rolls here.

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