July 29, 2009

Vegetable Spring Rolls - How to Make Veg Spring Rolls (Step by Step Recipe)

Vegetable spring rolls are a classic Indo-Chinese Recipe that is served in restaurants and coffee shops. A spiced up vegetable mixture is rolled into a spring roll casing and either deep fried or baked to get a crunchy, delicious, and addictive snack or appetizer (below pic updated on Dec 9th, '13). If you want to make baked vegetable spring rolls instead of fried, that's quite easy too. Please check notes below.

This Vegetable Spring Roll recipe has been in my drafts for the longest time. I had a few people email me asking me for the recipe for spring rolls and that's when I realised how long its been since I made them. In fact, after marriage, though I have tried many other snacks, spring rolls never featured anywhere. If you want to make a quick and easy snack with a twist, try this spring roll dosa recipe

I became lazy and bought the spring roll sheets from the supermarket which is probably not a bad thing after all. I have made these from scratch before, and while that's not hard to do, it is a bit more time-consuming. In fact, if you buy spring roll sheets, the whole process of making vegetable spring rolls at home is very quick. Also check 10 quick and easy snacks under 15 mins.

So here's a step by step look at how to make vegetable spring rolls:

First, get the filling ready. Refer end of post for the vegetable spring rolls filling recipe.

These are the spring roll sheets I got. There were 20 sheets in one packet. You have to defrost them to room temperature before separating the sheets.

Lay out one sheet, add about 2-3 tbsp (depending on the size of your spring roll sheets) of the vegetable filling towards one corner.

Fold in the end of the corner first and then both sides.

Once these ends are firmly placed, start rolling towards the other end until fully done.

For the store-bought pastry sheets, the end was easy to just stick to the rest of the roll, but if you make your own, then you may need to use some 'adhesive' like egg white or besan-water paste.

Once you have made the required number of rolls, deep fry until golden brown.

That's it! Cut them up and serve hot with some tomato sauce. They make an excellent and quick starter.

Vegetable Spring Rolls - Filling

Mixed vegetables - 1 cup, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, capsicum, etc)
Onions - 1, sliced
Ginger garlic paste - 1 tsp
Soya sauce - 1 tbsp
Chopped green chillies - 1
Salt and pepper - to taste
Oil - 2 tsp

How to Make Vegetable Spring Rolls
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chillies, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from fire and cool.
- TO MAKE BAKED SPRING ROLLS: if you are using store-bought spring roll pastry, this will get you results that are almost identical to deep frying. You do have to eat them hot and fresh though. I usually bake them for about 15-20 mins on a baking tray lined with aluminium foil at 180C. Just keep an eye on them and remove from oven when golden brown
- You can use any mix of vegetables for the filling you want. However, cabbage and capsicum really enhance the taste

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