Spring Rolls Recipe | Crispy Veg Spring Rolls

Spring rolls are one of the most loved Indo-Chinese snacks — crispy, golden, and filled with a delicious mix of stir-fried vegetables. Spiced veggies are wrapped up and deep-fried to make hot portable pockets that can be used in many ways and are great for dipping. Whether you enjoy them as an evening snack, party appetizer, or restaurant-style starter, homemade spring rolls always taste better, fresher, and more flavorful. In this blog, you’ll learn how to make veg spring rolls at home from scratch with step-by-step instructions, tips, FAQs and serving ideas.

About Veg Spring Rolls

Spring rolls are thin, crisp wrappers filled with lightly seasoned vegetables such as cabbage, carrots, capsicum, and French beans. The stuffing is tossed on high flame so the veggies remain crunchy while absorbing the smoky Indo-Chinese flavours of soy sauce, black pepper, and vinegar.

They can be fried, baked, or air-fried, and can be served with schezwan chutney, chili sauce, or sweet chili dip. This recipe uses homemade or store-bought wrappers — whichever you prefer.

About This Spring Roll Recipe

If you’ve been reading my blog for a long, you know how much I love to eat vegetables. When you sauté those vegetables with wonderful seasonings, wrap them in a thin sheet of dough, then deep fry them until they are crispy and golden? There’s really nothing better than this.

One of my favorite things to eat is fried spring rolls. They have a crunchy outside and a warm, spicy veggie-noodle filling. They are great for dipping in chili sauce, red garlic chili sauce, tomato ketchup, hoisin sauce, or Szechuan sauce.

In India, vegetable spring rolls are a common street dish. My recipe works for both vegetarians and vegans. The rolls are stuffed with healthful veggies, spices, and herbs. I used soy sauce to flavor the veggie filling, not shrimp sauce.

You can simply make homemade Spring Roll Wrappers with only a few things from your pantry. You can also use store-bought wrappers to save time on preparation. Making the spring rolls is a breeze once you have the wrappers ready.

This veggie spring roll recipe is also quite adaptable, which I adore. You can use almost any vegetables you have lying around in your crisper drawer as the filling. This is a great way to use up any leftover produce at the end of the week.
I don’t use a lot of spices in this recipe so that the vegetables’ flavors stand out. I deep-fried the rolls here, but you can also shallow-fry, bake, or air-fry them.

This recipe makes a lot of fried spring rolls, between 24 and 30 tiny to medium-sized ones. These veggie spring rolls are perfect for a snack meal or to make appetizers for your friends and family.

This recipe is also naturally vegan, which makes it a great appetizer to serve to guests. These crispy spring rolls will be a hit with all of your friends, whether they eat meat or not!

Need extra protein? Put in some mushrooms, scrambled tofu, or bean sprouts.
Come to the kitchen with me and I’ll show you how to make this great vegan snack. I promise you’ll be glad you did!

How to Make Spring Rolls

Making veg spring rolls from scratch may seem scary, but I promise you it’s not that hard. To see how, just follow the pictures below that show each step.

Boil Noodles

To begin, cook 75 grams of instant noodles according to the directions on the package. Put the noodles in boiling water and let them cook.

You can use any kind of flour noodles, like quick noodles or hakka noodles. But don’t use flat noodles or rice noodles.

PLEASE NOTE:

1. Noodles are not required. If you want to skip them, start with step 5.
2. Cook the noodles until they are al dente.
3. After that, drain the noodles and rinse them well in cold water.
4. Get rid of all the water and put it aside. You can make around 1 cup of cooked noodles from 75 grams of raw noodles.

Prep Veggies

• Cut the vegetables into thin, long strips by chopping, slicing, or shredding them. You can use a box grater to shred cabbage and carrots.
• Cut the green bell pepper or capsicum into thin strips or matchsticks. You can cut French beans into long, thin strips by cutting them diagonally.
• I know that chopping takes a long time, but you may use a food processor to chop the vegetables instead. You can also use any kind of vegetable that you choose.

Measure the vegetables and set aside. You will need:

• 2.25 to 2.5 cups of shredded cabbage
• ½ cup of shredded or grated carrots
• ⅓ cup of thinly sliced green bell pepper (capsicum) – you can use red or yellow bell pepper instead
• Finely chopped French beans, measuring half a cup
• French beans, finely chopped, measuring half a cup
• ⅓ cup of spring onion whites (scallion whites) or onions – for scallions, save the greens to add later

This is another plate of prepared vegetables for a different batch of spring rolls. For this one, I chose to use button mushrooms and red cabbage. You can choose whatever vegetables you like!

You can add any veggies you like: Some good choices are napa cabbage, leeks, bok choy, broccoli, button mushrooms, baby corn and bell peppers.

Make Spring Roll Stuffing

1. Once you’ve cut up your vegetables, heat 2 tablespoons of oil in a wok or kadai.

• Keep the flame at medium and add ⅓ cup of the whites of the spring onions.
• You can use any oil that doesn’t have a strong flavor, like sesame oil (not toasted sesame oil), as long as it comes from raw sesame seeds.
• You can add around 1/2 teaspoon of minced or finely chopped ginger at this point if you want to.
• You can also chop up one small to medium garlic clove and add it at this point.

2. Add all the chopped veggies after stirring.
3. Turn the heat up to high and start stir-frying the vegetables.
4. On high heat, stir-fry the vegetables for 4 to 5 minutes. Don’t cook the vegetables all the way through; only half cook them. They should still have some crunch and bite.
5. Then add ½ teaspoon of crushed black pepper or pepper powder. You can also add 1 teaspoon of finely chopped celery.
6. Put in 1 tablespoon of soy sauce. To make it your own, adjust the soy sauce and black pepper to taste. Mix everything together very well.
7. Put in the noodles that have been cooked.
8. Add salt to taste. Keep in mind that soy sauce is naturally very salty, so be careful when you add more salt.
9. Mix it up again very well.TIP: The wrappers won’t seal right if the filling is wet. If your vegetables are really wet, cook them until the extra water goes away.
10. Turn off the heat and add 2 to 3 teaspoons of the green tops of spring onions. At this time, you can add some herbs, like fresh basil leaves or chopped cilantro leaves.
11. . Stir the vegetable filling in the pan and set it aside to cool down to room temperature.

Prepare Sealing Paste

1. In a bowl, mix 6 tablespoons of all-purpose flour or cornstarch with 4 to 5 teaspoons of water. I used flour that works for everything.
2. Whisk very well until there are no lumps and the mixture is thick.

Stuff the Spring Rolls

Here are two ways to roll and seal the spring rolls before frying them. Keep in mind that both methods work well; it’s just a matter of what you like most. Also, keep in mind that your hands will become dirty no matter what, so just accept it!

1. Put one spring roll wrapper on your work table now.
2. If you’re using the Spring Roll Wrapper I posted, make sure the cooked side is facing you. Use your fingers to put the sealing paste on the edges of the wrapper.NOTE: Use wrappers made of flour. You can freeze them or make them yourself. Please don’t use wrappers made of rice paper.TIP 1: Before you use the spring roll wrappers, make sure they are at room temperature. If you are using frozen wrappers, let them thaw at room temperature. Keep them covered with a wet kitchen towel so they don’t dry out.
3. On one side, put about 1 tablespoon of the vegetable stuffing.NOTE: You can add a couple extra teaspoons of stuffing if the spring roll wrappers are huge.

Wrapping Method 1

1. Wrap and roll it up gently yet tightly until it is a cylinder.
2. Close off the end of the roll and put it with the closed side down.
3. Carefully flip the roll over. Now put some of the paste on the sides.
4. Press gently on one side of the roll.
5. Do the same thing to the other side. Once more, distribute the batter on both closed edges.

This is how I like to roll and seal the spring rolls, but you can also try the alternative approach below to see which one you like better.

Wrapping Method 2

1. After you put the filling in, roll the spring roll up halfway and then spread the batter on the edges. I put too much in the roll here 🙂
2. To seal, fold both sides in. Put some batter on the borders that are sealed.
3. Then put the open side on top of the roll. Gently press down and seal it.
   TIP: When you deal with the wrappers, be careful not to apply too much power with your hands. If there is a tear, just put some batter over it to seal it up.
4. Put all the veg spring rolls on a platter with the edges that are sealed facing down.

Fry The Spring Rolls

1. Put oil in a wok or frying pan and heat it until it is hot enough to deep fry (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit). The heat should be medium.
2. Gently put one spring roll in to see whether it works. The oil should start to bubble up a lot. If the oil isn’t hot enough, the spring rolls soak up the oil and get soggy.
3. You can fry two to three veggie spring rolls at a time, depending on how big your pan or wok is.
4. When they turn a light golden color, flip them over and fry the other side.
5. Fry them until they are golden brown and crunchy, flipping them as needed. The spring rolls cook fast, so watch them closely as they do.
6. Take out with a spoon that has holes in it.
7. To get rid of extra oil, drain them on paper towels in the kitchen.
8. Add some chopped spring onion greens or fresh cilantro leaves on top.
9. You can serve the vegetable spring rolls hot with any dipping sauce you like.

I like to give them chile garlic sauce or hoisin sauce to dip in. You can also use tomato ketchup, sriracha sauce, peanut sauce, or Schezwan Sauce as dipping sauces. Have fun!

Expert Tips for Spring Rolls

• Vegetables: You can choose which vegetables to add. Carrots, napa cabbage, bok choy, leeks, green or purple cabbage, broccoli, bell peppers, baby corn, french beans, and spring onions are all good choices. Button mushrooms and cremini mushrooms are two types of edible mushrooms that can help add flavor to the stuffing.
• Protein: To provide more protein, add scrambled tofu or bean sprouts to the stuffing. You can also add scrambled paneer (Indian cottage cheese) for a vegetarian option.
• Spicy: My recipe isn’t spicy. You can add some finely chopped green chilies to the filling to make it taste hot and strong, though.
• Wrappers: You can use either homemade spring roll wrappers or frozen ones for this recipe. Before you wrap and roll using frozen wrappers, let them sit out at room temperature to thaw. Cover them with a wet towel so they don’t dry out.
• When deep frying, make sure the oil is at a medium-high temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit). When you cook spring rolls on low heat, they soak up more oil. They will quickly brown or burn if the heat is quite high. You can alternatively cook these rolls in a small pan.

FAQs

Why are my fried spring rolls soggy?

• It sounds like you didn’t heat the oil enough for deep frying. Make sure your oil is between 180 and 190 degrees Celsius (350 and 375 degrees Fahrenheit) before frying to create a golden, crispy outside. When the oil is too cold, the wrappers will soak it up, and you’ll have a soggy mess.
• If you’re going to bake or air fry your spring rolls, I suggest using wrappers that you buy at the shop. When I use these approaches, my homemade wrappers tend to get thick and chewy.
• If your spring rolls are still mushy after checking the oil temperature, it’s likely because of the filling. There can be some extra water in the pan, depending on what vegetables you use. Either drain the filling before putting it together, or keep cooking it until the extra liquid is gone.

How do you make the crispiest spring rolls?

• You can technically air fry or bake your spring rolls (only if you use store-bought wrappers), but the best way to get crispy, golden wrappers is to deep fry them.
• Before frying, make sure the oil is between 180 and 190 degrees Celsius (356 and 374 degrees Fahrenheit). If the oil is too cold, the rolls will be soggy.

Can I make veg spring rolls without soy?

• Of course! Just use Bragg’s Liquid Aminos or coconut aminos instead of soy sauce.

Can I make gluten free spring rolls?

• Yes! Instead of soy sauce, use tamari or coconut aminos in the filling. Also, make sure the wrapper is gluten-free.
• You may also try making your own gluten-free wrappers with cup-for-cup all-purpose gluten-free flour.
• Please leave a comment below to let us know how it came out if you attempt cooking it yourself.

Can I prepare crispy spring rolls in advance?

• Like most fried dishes, crispy spring rolls taste best right after you make them. You may easily create the filling a day ahead if you want to get ready for a supper.
• You may alternatively put the spring rolls together and store them in the fridge in an airtight container for up to a day before frying them.

Are Spring Rolls vegan?

• There are a lot of different ways to make spring rolls, and they can be vegan or not. Since my veg spring rolls recipe uses fresh vegetables and plant-based seasonings and sauces, it is vegan and plant-based.

Can spring roll be baked?

• Yes, you can bake spring rolls as well as air-fry them.
• You may quickly bake or air fry wrappers that come in a packet. Put the rolls in a baking tray after wrapping and rolling them.
• Lightly brush oil on the rolls that are ready. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake for 15 to 20 minutes, or until the crust is golden and crispy. Every half hour, turn each spring roll over.

Where to buy spring roll wrappers?

• You can order them online stores like big basket also you can buy from offline bakery .

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