Vegetable Spring Rolls Recipe
Cuisine: Chinese
Course: Snack
Diet: Vegetarian
Servings: 4
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring Roll Wrappers | 12 wrappers |
| Cabbage (Patta Gobi/Muttaikose) | 1/4 cup, shredded |
| Carrots (Gajjar) | 1/4 cup, thinly sliced |
| Green Bell Pepper (Capsicum) | 1/4 cup, finely chopped |
| Onions | 1/4 cup, thinly sliced |
| Ginger | 1 teaspoon, grated |
| Salt and Pepper | To taste |
| All Purpose Flour (Maida) | 3 tablespoons, dissolved in 1/4 cup water |
| Sunflower Oil | For deep frying |
Instructions
Step 1: Prepare the Spring Roll Filling
Start by heating a tablespoon of sunflower oil in a wok or large frying pan over high heat. Add the shredded cabbage, thinly sliced carrots, finely chopped green bell peppers, and sliced onions. Stir-fry these vegetables for a few minutes until they are lightly softened but still retain some crispness. Add the grated ginger, salt, and pepper to taste, and stir everything well to combine. Once the vegetables are cooked, remove them from the heat and transfer them into a bowl. Allow the mixture to cool completely.
Step 2: Prepare the Spring Rolls
While the filling is cooling, it’s time to prepare the spring roll wrappers. If you are using store-bought wrappers, make sure they are defrosted if frozen, and lay them flat on a clean surface. If you prefer homemade wrappers, click here to see how to make them from scratch.
Now, prepare the flour paste. In a small bowl, dissolve 3 tablespoons of all-purpose flour in 1/4 cup of water, stirring until it forms a smooth paste. This paste will help seal the spring rolls as they are being rolled.
Step 3: Roll the Spring Rolls
Take each spring roll wrapper and place it on a flat surface, ensuring one corner is facing you. Using a spoon, place a tablespoon of the cooled vegetable mixture at the corner of the wrapper. Next, fold the corner with the filling towards the center, then begin rolling the wrapper tightly, folding in the sides as you go. When you reach the middle, fold in the sides and continue rolling towards the end. Before sealing the roll, apply a small amount of the flour paste along the edges to ensure the wrapper sticks and doesn’t open up during frying.
Repeat the rolling process with the remaining wrappers and vegetable filling until all spring rolls are prepared.
Step 4: Deep Fry the Spring Rolls
Heat sunflower oil in a wok or deep frying pan over medium heat for deep frying. The oil should be hot but not smoking. Carefully add a few spring rolls at a time into the hot oil, making sure not to overcrowd the pan. Fry the spring rolls for about 4-5 minutes or until they turn golden brown and crispy on all sides. Be sure to turn them occasionally to ensure they cook evenly.
Step 5: Serve
Once the spring rolls are golden and crispy, remove them from the oil and place them on a paper towel to drain any excess oil. Serve the vegetable spring rolls hot as a delicious party snack or appetizer. For an extra kick, pair them with a sweet and spicy chili dipping sauce.
Enjoy your homemade Vegetable Spring Rolls—crispy, flavorful, and packed with vibrant vegetables!
