Veg Spring Rolls are undeniably one of the most popular and beloved appetizers within Indo-Chinese cuisine, a culinary fusion that has won hearts across India and beyond. These crispy, golden rolls filled with a vibrant medley of vegetables have become a staple on the menus of almost every Indian-Chinese restaurant, admired for their irresistible crunch and flavorful stuffing. Whether served at a bustling street food stall, a casual family dinner, or an elegant party platter, veg spring rolls never fail to impress.
They strike the perfect balance between being light yet satisfying, making them an excellent choice for festive occasions, social gatherings, or simply as a comforting snack to enjoy with a warm cup of tea during a relaxed evening at home.
In this particular recipe, I have opted to use store-bought frozen spring roll wrappers, which are widely available in supermarkets and specialty stores. These wrappers are incredibly thin, delicate sheets that are easy to handle, making the rolling process much simpler and less time-consuming, especially for home cooks. Despite their convenience, these store-bought sheets do not compromise on texture or taste.
Once fried, they transform into perfectly flaky, crisp shells that provide that signature crunch we associate with good spring rolls. By using these wrappers, you save the effort of making the dough and rolling it out yourself, which can often be tricky and requires practice. This allows you to focus more on preparing a fresh, delicious filling made from a colorful combination of vegetables, ensuring each bite is bursting with flavor and texture.
Moreover, these wrappers lend themselves well to variations—you can experiment by adding different vegetables or even proteins if desired. Overall, using frozen spring roll wrappers offers an ideal shortcut for creating restaurant-quality veg spring rolls at home, making this dish accessible for cooks of all skill levels who want to enjoy an authentic Indo-Chinese experience in their own kitchens.
The stuffing is a vibrant combination of shredded cabbage, thinly sliced onions, julienned carrots, and crisp green capsicum. This mix of fresh vegetables creates a deliciously crunchy and colorful filling.
You can also customize the stuffing by adding other ingredients like green beans, crunchy bean sprouts, earthy mushrooms, or even finely chopped bell peppers, depending on your taste and availability.
Some people like to enhance the filling further by incorporating boiled noodles, which adds an extra layer of texture and makes the rolls even more filling. While I have chosen to keep this version noodle-free, feel free to experiment with noodles in your stuffing if you want a more substantial bite. Either way, these spring rolls promise a perfect blend of crispiness and a savory vegetable filling that’s sure to impress.
Ingredients
For the Vegetable Filling:
- 1 tablespoon sesame oil – lends a mild, nutty fragrance that enhances the overall flavor profile.
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped garlic
- 1 green chili, finely chopped (adjust according to your spice tolerance)
- ½ cup thinly sliced red onions
- 1 cup shredded cabbage
- ½ cup julienned carrots
- 1 cup thinly sliced green capsicum (bell pepper)
- ¼ cup diagonally sliced green beans (optional, but recommended for crunch)
- ¼ cup finely chopped spring onion greens
- Salt to taste
- ¼ teaspoon black pepper powder
- 1 tablespoon soy sauce
- 2 teaspoons chili sauce (for heat and zing)
- 2 teaspoons tomato ketchup (adds a slight sweetness to balance the spice)
For making paste, to seal the rolls
- 2 tablespoons all-purpose flour (maida) – used as a natural adhesive to seal the spring rolls and prevent them from opening during frying.
- 3 tablespoons water – combined with flour to form a smooth, lump-free paste for sealing the edges securely.
Step-by-Step Instructions For Spring Rolls:
1) Start by heating sesame oil in a large frying pan or wok over medium-high heat. As the oil heats up, it begins to release its nutty aroma, which forms the flavorful base of the stuffing. Once the oil is hot but not smoking, proceed to the next step.
2) Add finely chopped ginger, garlic, and green chili to the hot oil. Sauté them briefly, stirring constantly. Make sure not to brown or burn them; this quick frying releases their sharp, spicy notes without making them bitter.
3) Now toss in the sliced onions. Mix thoroughly to blend the aromatics with the onions, letting the flavors develop and infuse evenly.
4) Continue cooking the onions until they soften and take on a translucent or light pink hue. This usually takes about 2–3 minutes. The goal here is to mellow their sharpness and prepare them for the vegetables.
5) Add the shredded cabbage, julienned carrots, thinly sliced capsicum, and green beans if you are including them. These fresh, crunchy vegetables form the hearty and colorful base of your stuffing.
6) Mix all the vegetables thoroughly. Stir-fry them on high heat for 3–4 minutes, stirring continuously. This method helps the veggies retain their crunch and vibrant color while lightly cooking them.
7) Sprinkle in the chopped green portion of spring onions. It brings a touch of freshness, a mild onion-like taste, and a pop of green that makes the filling look more vibrant and appealing.
8) Season the mixture with salt as per your taste and a pinch of black pepper powder. Stir everything together to make sure the seasoning is evenly distributed throughout the vegetables.
9) Pour in soy sauce, which adds a deep, savory flavor (umami) and complements the vegetables beautifully. Stir it in so it coats the mixture evenly.
10) Add the red chili sauce, which brings in heat and a slight tang. Adjust the quantity if you prefer your rolls milder or spicier.
11) Follow it up with tomato ketchup, which balances out the spice with its mild sweetness and gives a pleasant tangy twist to the filling.
12) Mix all the sauces into the vegetable mixture thoroughly. Stir and cook everything together for another minute, allowing the flavors to blend well.
Optional Tip: If you plan to add cooked noodles, this is the time to mix them in. Turn off the heat once done, and set the mixture aside to cool down completely.
13) While the filling cools, prepare the sealing paste. Take a small bowl and measure out 2 tablespoons of all-purpose flour (maida).
14) Gradually add 3 tablespoons of water to the flour and whisk well to make a smooth, thick paste without lumps. This mixture serves as an adhesive to securely seal the rolls. Keep it ready near your rolling station.
15) Prepare the spring roll wrappers according to package instructions. If using frozen wrappers, defrost them fully and then cover with a damp cloth for 5–10 minutes. This step ensures the wrappers become soft, pliable, and easy to separate without tearing.
16) Place one wrapper on a clean surface (like a plate or wooden board). Place the wrapper so that it forms a diamond shape, with one corner pointing toward you. Place about 2 tablespoons of the prepared filling near the bottom corner, leaving enough space to fold.
17) Bring the bottom corner up and over the filling. Tuck it gently under the stuffing to create a tight first fold.
18) Continue rolling the wrapper halfway up, maintaining a snug, firm roll. This keeps the stuffing intact and the roll neatly shaped.
19) Now fold in both the left and right corners toward the center, one after the other, sealing the sides like an envelope.
20) Dip your finger or use a small brush to apply the prepared flour paste generously on the top edge and the remaining open sides. This ensures the spring roll stays sealed during frying.
21) Finish rolling the sheet tightly toward the top edge, pressing lightly to secure the seal. Your spring roll is now shaped and ready for frying.
22) Repeat these steps with the rest of the wrappers and filling until all are prepared. As you roll them, keep the prepared rolls covered with a moist cloth or paper towel to prevent the wrappers from drying out and cracking.
23) Once you’re nearly done shaping the rolls, begin heating oil in a deep pan over medium flame. The oil needs to be sufficiently hot so that when a small piece of wrapper is dropped in, it immediately sizzles and floats to the top.
24) Carefully slide a few spring rolls into the hot oil, without overcrowding the pan. Fry until the bottom side becomes crispy and golden brown, then gently turn and fry the other sides.
25) When the rolls turn a rich golden brown and become crispy all over, take them out using a slotted spoon and set them on a plate lined with paper towels to absorb excess oil. Repeat the frying process for the remaining rolls. Serve immediately while hot and crispy with schezwan sauce, chili garlic dip, or sweet chili sauce on the side.
Serving suggestions for Veg Spring Rolls:
Savor these crunchy veg spring rolls as a tasty snack or a tempting appetizer. Pair them with your favorite dipping sauces such as spicy Schezwan sauce, flavorful chili garlic sauce, or sweet and tangy chili sauce to enhance their taste. These sauces complement the crunchy rolls perfectly, making each bite a burst of delicious flavor. Whether for a casual get-together or a festive occasion, these spring rolls with dipping sauces are sure to be a hit.
