Spring Rolls Recipe | How To Make Veg Spring Rolls Recipe

spring rolls recipe with step by step photos – a popular chinese snack of vegetable spring rolls.

after sharing the spring roll wrapper recipe, in this post i will share how to make spring rolls. if you have the wrappers ready, then making spring rolls is not difficult.

for this recipe you can also use store brought wrappers. if you are using the wrapper recipe which i had shared, then note that they can be fried only. if you bake them, then the edges become chewy and dense. for the homemade wrappers, have a look at this link – spring roll wrappers.

the veggie filling recipe makes around 24 to 30 small to medium sized spring rolls. the filling has noodles in it. if you want you can skip the noodles altogether or reduce the amount. you can also add bean sprouts in the stuffing.

serve vegetable spring rolls hot with red chili sauce or red chili garlic chutney or tomato ketchup. you can also serve them with schezwan sauce.

vegetable spring rolls recipe below:

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veg spring rolls recipe

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prep time

15 mins

cook time

30 mins

total time

45 mins

spring rolls - a popular chinese snack of vegetable spring rolls.

author: dassana

recipe type: snacks, appetiser

cuisine: chinese, world

serves: 24 to 30

ingredients (measuring cup used, 1 cup = 250 ml)

for veggie stuffing:

• 2 tbsp sesame oil or any oil
• 150 grams cabbage or about 2.25 to 2.5 cups shredded cabbage
• 80 grams carrot or 2 small carrots, shredded or ½ cup shredded carrots
• 1 small to medium green bell pepper/capsicum, thinly sliced or ⅓ cup thinly sliced green bell pepper
• 7 to 8 french beans, sliced very thinly or ¼ cup thinly sliced beans
• 2 to 3 small to medium spring onions/scallions, ⅓ cup cup spring onions whites
• ½ tsp crushed black pepper or black pepper powder or add as per taste
• 1 tbsp soy sauce
• 1 tsp finely chopped celery (optional)
• 1 cup cooked noodles, about 75 grams uncooked noodles (optional)
• 3 tbsp bean sprouts (optional)
• 2 to 3 tbsp chopped spring onion greens
• salt as required
• oil for deep frying

for the sealing paste:

• 6 tbsp all purpose flour or corn starch
• 4 to 5 tbsp water or add as required to make a thick paste

other ingredients:

• 24 to 30 spring roll wrappers

how to make the recipe:

preparing the veggie stuffing:

1. first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
2. once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
3. strain and keep aside.
4. chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally. chopping takes time, so you can also use a food processor to chop the veggies.
5. please note you can use your choice of veggies.
6. now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add ⅓ cup spring onion whites.
7. stir and then add all the veggies.
8. increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
9. then add ½ tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
10. add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
11. stir everything very well.
12. then add the cooked noodles.
13. season with salt. add less salt as soy sauce already has salt.
14. stir again very well. the filling has to be dry.
15. switch off the flame and add the spring onion greens.
16. stir and keep the filling aside. let it cool down.

preparing the sealing paste:

1. in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.
2. stir very well to make a thick paste without any lumps.

assembling and preparing spring rolls:

1. now take the wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them.
2. now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side.
3. gently but tightly roll till the end.
4. seal the end part to the roll and place the roll with the sealed side downwards.
5. now spread some of the paste on the sides.
6. bring one side touching the roll and press gently.
7. do the same with the other side. again spread the batter on both the closed edges.
8. another method is to roll halfway. then spread the batter on the sides.
9. seal both the sides from sideways. spread some batter on the sealed edges.
10. then bring the open side on top of the roll. press gently and seal it. while working with the wrappers, use light force from your hands, otherwise they may break. if there is any small tear then just spread some of the batter on it to close it.
11. now place all the spring rolls with the sealed edges facing down on a plate. your hands will become messy when stuffing the spring rolls.

deep frying spring rolls:

1. heat oil at the deep frying temperature (180 to 190 degrees celsius). gently slid on spring roll. if the oil is not hot enough, then the spring rolls absorb oil and become soggy.
2. depending on the size of the pan or kadai, you can fry 2 to 3 spring rolls at a time.
3. once they become light golden, turn them over and fry the other side.
4. fry them till they are crisp and golden. the spring rolls get fried quickly.
5. remove them with a slotted spoon.
6. drain on kitchen paper towels to remove excess oil.
7. garnish with some chopped spring onion greens and serve the spring rolls hot with red chili sauce or tomato ketchup.

step by step veg spring rolls recipe:

preparing the veggie filling for spring rolls:

1. first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.

2. the noodles should be cooked well.

3. then drain the noodles and rinse them thoroughly in water.

4. drain very well and keep aside. from 75 grams raw noodles, you will get about 1 cup cooked noodles.

5. chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally. chopping takes time, so you can also use a food processor to chop the veggies. please note you can use your choice of veggies.

6. here is another pic where i have used red cabbage and mushrooms for the stuffing.

7. now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add ⅓ cup spring onion whites.

8. stir and then add all the veggies.

9. increase the flame to high and stir fry the veggies.

10. stir fry the veggies for 4 to 5 minutes on a high flame. the veggies need to have some crunch.

11. then add ½ tsp crushed black pepper or pepper powder. also add 1 tsp finely chopped celery (optional).

12. add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste. stir everything very well.

13. then add the cooked noodles.

14. season with salt. add less salt as soy sauce already has salt.

15. stir again very well. the filling has to be dry.

16. switch off the flame and add 2 to 3 tbsp spring onion greens.

17. stir and keep the filling aside. let it cool down.

preparing the sealing paste:

1. in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.

2. stir very well to make a thick paste without any lumps.

assembling and preparing veg spring rolls:

1. now take one wrapper and place it on your work surface. if you are using the spring roll wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them. with your fingertips, apply the sealing paste on the edges of the wrapper.

2. then place 1 tbsp of the veggie stuffing on one side. if the spring roll wrappers are big in size, then you can a few more tbsp of the stuffing.

3. gently but tightly roll till the end.

4. seal the end part to the roll and place the roll with the sealed side downwards.

5. now spread some of the paste on the sides.

6. bring one side touching the roll and press gently.

7. do the same with the other side. again spread the batter on both the closed edges. i am comfortable rolling and sealing the rolls this way. but there is one more method i have explained in the next few steps.

8. another method is to roll halfway. then spread the batter on the sides. here i overstuffed the roll :-)

9. seal both the sides from sideways. spread some batter on the sealed edges.

10. then bring the open side on top of the roll. press gently and seal it. while working with the wrappers, use light force from your hands, otherwise they may break. if there is any small tear then just spread some of the batter on it to close it.

now place all the spring rolls with the sealed edges facing down on a plate. your hands will become messy when stuffing the spring rolls.

deep frying the veg spring rolls:

1. heat oil at the deep frying temperature (180 to 190 degrees celsius). gently slid on spring roll. if the oil is not hot enough, then the spring rolls absorb oil and become soggy.

2. depending on the size of the pan or kadai, you can fry 2 to 3 spring rolls at a time.

3. once they become light golden, turn them over and fry the other side.

4. fry them till they are crisp and golden. the spring rolls get fried quickly.

5. remove them with a slotted spoon.

6. drain the fried veg spring rolls on kitchen paper towels to remove excess oil.

7. garnish with some chopped spring onion greens and serve the veg spring rolls hot with red chili sauce or tomato ketchup or red chili garlic chutney or sczehwan sauce.

Vegetable Spring Rolls Video Recipe by Bhavna