Veg spring rolls | How to make Veg spring rolls

By Sujata Limbu  |  14th Aug 2015  |  
4.5 from 13 reviews Rate It!
  • Veg spring rolls, How to make Veg spring rolls
Veg spring rollsby Sujata Limbu
  • Prep Time


  • Cook Time


  • Serves





About Veg spring rolls Recipe

This simple and authentic chinese dish is the perfect appetizer which is packed with different flavours and textures.

Veg spring rolls

Ingredients to make Veg spring rolls

  • Spring roll wrapper Ingredients:
  • 8 tablespoon of flour (maida)
  • 4 tablespoon cornflour
  • 1 and 1/2 cup of water or more
  • salt according to taste
  • Filling Ingredients:
  • 1/2 cup onions finely sliced
  • 1/2 cup of capsicum finely sliced
  • 1/2 cup of carrots finely sliced into matchsticks
  • 1/2 cup cabbage thinly sliced
  • 2 tsp soya sauce
  • 1 teaspoon of ginger finely grated
  • salt and pepper according to taste
  • oil as required to deep fry
  • flour paste ingredients:-
  • 3 tablespoons flour mixed with 1/4 cup of water
  • coriander leaves to garnish.

How to make Veg spring rolls

  1. To make your Spring Roll Wrapper, take a large bowl and add the plain flour, cornflour, water, salt and whisk till there are no lumps.
  2. Note that the batter should be free flowing and runny.
  3. Take a non-stick pan and grease it with a little oil.
  4. Heat on medium flame, once the pan is hot, pour a ladleful of the batter into it and make a thin pancake by tilting the pan.
  5. Let it cook on medium flame till the sides start to peel off. Once the sides start to peel off, take off pan. Do not cook the other side.
  6. Follow this process with the remaining batter and stack the wrappers together with a sprinkling of flour in between, keeping the cooked side on top.
  7. Next take a kadai/wok and heat it on high flame, pour in 1 tablespoon of oil.
  8. Once the oil is hot, add in the following ingredients- carrots, capsicum, onion, cabbage, ginger and stir fry till they become slightly tender but still have a crunch.
  9. Finally add in the salt, soya and pepper and give it a stir. Let the mixture dry up.
  10. Remove the kadai/wok from the stove and transfer the filling mixture onto a plate. Let this mixture cool down.
  11. Now, place the spring roll wrappers on a flat surface with uncooked side out and apply some flour paste to the corners.
  12. Place a tablespoon or so of the filling mixture on the cooked side of the pancake, at one end which is nearest to you.
  13. Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides.
  14. Seal the edges with flour paste properly.
  15. Note that the edges should be sealed well with the flour paste so that it doesn't crack when the roll is deep fried.
  16. Repeat this process for all the spring rolls and keep aside.
  17. Take a heavy bottomed pot/pan and pour enough oil to deep fry.
  18. On a medium flame, fry these rolls in batches till they turn golden brown in colour.
  19. Serve warm with a dip of your favourite sauce and a garnish of coriander leaves.

Reviews for Veg spring rolls (13)

Poorvi gchandani2 years ago

Absolutely delicious food to dig into ...:blush::blush::blush::smiley::smiley:

Ankit Kumar Gupta2 years ago


Chanchal Mahajan2 years ago


Divyaaalis mathur2 years ago


smruti shah3 years ago


Anupama Vara Prasad Purimetla3 years ago


Veena Kalia3 years ago


Richa Bajaj3 years ago


Neha Paliwal3 years ago


Shoba Bharathraj3 years ago

Super recipe.

Tarinee Amit Bansal3 years ago


Tushi jain3 years ago


Namrata Patodi3 years ago

वेजिटेबल रेसिपी बढिया है

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