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Home » Appetizers N Starters » Vegetable Spring Rolls

Vegetable Spring Rolls

Published: Aug 20, 2012 · Modified: Oct 2, 2020 by Shweta Arora · This post may contain affiliate links

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Vegetable Spring rolls are ageless appetizers in my Chinese cuisine closet, my granny loves it, the kids in my family love it - it works in any kind of party. It is primarily made by rolling a mixture of shredded vegetables like cabbage, carrot, bell peppers  & sometimes even noodles & sprouts in to thin spring roll pastry sheets. There are many versions of the stuffing & the ways to cook these i.e. fry or boil or now a days even bake.  But for now, I decided to stick with the traditional Indo-chinese way of deep frying. Frying gives these spring rolls a crunchy texture which I definitely like. 


Ingredients: 

For spring roll stuffing:
¼ cabbage finely shredded
1 carrot cut into fine juliennes
¼ red bell pepper cut into fine juliennes
¼ green bell pepper cut into fine juliennes
¼ yellow bell pepper cut into fine juliennes
2-3 spring onions cut into juliennes
1 teaspoon green chili paste (or 2-3 green chilies finely chopped)
1 teaspoon garlic paste
1 tablespoon hot chili sauce
salt & pepper to taste
1 tablespoon oil

Also required: 
Few spring roll sheets (available in the freezer section of any Asian stores)
1 tablespoon cornflour mixed in 2 tablespoon of water
Oil for deep frying

Method: 
For Spring Roll stuffing:

  • Heat oil in a pan & once hot add the spring onions. Saute & immediately add green chili & garlic paste. Saute for a min or till raw garlic smell disappears.
  • Add the bell peppers & carrots & saute for 2 mins before adding the cabbage. 
  • Now add the cabbage & salt, pepper to taste. Mix well. Cook for 2 mins. 
  • Add the chili garlic sauce & mix. 
  • That's it, our spring roll stuffing is ready. Allow it to cool completely before making the spring rolls. 

Tip: 

  • The stuffing should be dry as moisture will make spring rolls soggy. To avoid this, cook this stuffing on high flame. If your mixture still does feel moist, then add a tablespoon of cornflour & mix. The cornflour will help absorb moisture. 
  • Don't cook the vegetables till they are soft. They should be semi cooked so that their crunchiness is retained.





To make Spring Rolls: 

  • Thaw the spring roll sheets as per package instructions & cover them with damn cloth when you are making spring rolls. This will prevent them from drying. 
  • Work with one sheet at a time. Place the sheet so that one of the pointed ends is facing towards you as shown in the picture. 
  • Place around a tablespoon (or more) of the filling at the the start of the corner & roll it half way through. 
  • Now bring both the sides inside & seal them by applying some cornflour paste.
  • Continue rolling till you reach the end & seal the edges well using cornflour paste.
  • Place the completed spring roll on a plate dusted with flour to avoid them sticking to the plate. 
  • Repeat the above steps to make as many spring rolls as you want. I was able to make 10 spring rolls using this stuffing. 
  • Heat oil in a large vessel for deep drying & once hot, fry the springs rolls at even temperature. 
  • Flip the spring rolls once they turn golden brown. Once both sides are evenly colored golden, drain & remove on absorbent paper to soak the extra oil. 

Tip: You can make these spring rolls ahead of time & fry them just before your guest arrive. Just make sure you cover them with damn cloth or plastic wrap.

That's it, our Vegetable Spring Rolls are ready. Enjoy these crispy appetizers with Ketchup, sweet n sour  sauce,chili sauce or any sauce of your choice. Serve hot!!

Happy Cooking!!
Shweta

Sending this recipe to event:
Let’s Cook #18 ~ Starters / Appetizers 


Sending the recipe to events: 

Spotlight: Healthy Snacks (Original Announcement Page)



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Comments

  1. ivi

    December 24, 2013 at 12:59 am

    It is very very useful and in a very easy way, any one can try it.
    take care and love
    Ivi

    Reply
  2. Shweta in the Kitchen

    February 08, 2013 at 11:42 pm

    Hi Rose, I would suggest freeze them in airtight container & then make sure you bring them to room temp before frying. Be careful as oil may splutter while frying. Let me know if this worked for you.

    Reply
  3. Anonymous

    February 05, 2013 at 5:07 am

    Hey Shweta, Your Spring rolls look perfect.Can I make this a day before and fry just when the guests arrive, if so how should i keep it? refrigerated or freezed?

    Thank You very much for your time
    Rose

    Reply
  4. Shweta in the Kitchen

    January 12, 2013 at 5:48 am

    Hi Santhi, I use the Spring roll pastry sheets, they are eggless. I've used the same for this recipe. I bought mine from a local Asian grocery stores, you will find them in freezer section. I hope you find these eggless sheets & try this recipe.

    Reply
  5. Shweta in the Kitchen

    January 12, 2013 at 5:44 am

    Thanks Pragathi 🙂 hope you will try them!

    Reply
  6. Santhi

    January 11, 2013 at 11:37 pm

    Hi Shweta, those spring rolls are so yummy! Can you tell me what type of pastry sheets you used? Did you use phyllo sheets or egg base sheets? We don't eat egg. We r pure vegetarians. Can you please suggest an eggless pastry sheets? Thank you for the recipe.

    Reply
  7. pragathi

    January 05, 2013 at 3:02 am

    Delicious, perfect Recipe..
    Indian Recipes

    Reply
  8. Shweta in the Kitchen

    December 10, 2012 at 2:13 am

    Thanks, would love to hear how they turned out 🙂

    Reply
  9. Shweta in the Kitchen

    December 10, 2012 at 2:12 am

    Thanks 🙂

    Reply
  10. Sweetlime

    December 09, 2012 at 8:27 pm

    yummy and surfed net to learn how to make spring rolls exactly but got an idea....thanks for it....Will try tomorrow...love the pictorial and step wise procedure

    Reply
  11. grey hair

    November 05, 2012 at 8:25 am

    Yummy delight!

    Reply
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