How To Make Veg Spring Roll At Home
Veg Spring Rolls are crispy deep fried snacks filled with a delicious stuffing of lightly spiced and crunchy vegetables.
Spring Rolls are a popular Asian snack which are often served before the meals as an appetizer.
A mixture of vegetables, salt and spices is rolled into spring roll wrappers and is then deep fried or baked. This results into a crunchy and delicious snack.
You can use any mix of vegetables for the filling. Cabbage and capsicum are the most commonly used ones as they help to enhance the taste. You can also add carrots, beans, sprouts etc. So here is the easy recipe to do it at home.
How To Make Veg Spring Roll At Home
Stuffing for veg spring roll
- 2 tablespoon 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 1/2 cup shredded carrots.
-1small to medium green ball paper (capsicum or Shimla mirch ) thinly sliced or 1/3 cup thinly sliced green bell pepper.
-7 to 8 French beans, sliced very thinly or 1/4 cup thinly sliced beans.
-2 to 3 cup small to medium spring onions ( scallions ) or 1/3 cup spring onions whites.
-1/2 teaspoon crushed black pepper or black pepper powder or add as per taste.
-1 tablespoon soy sauce.
-1 teaspoon finely chopped celery (optional).
-1 cup cooked noodles or about 75 grams uncooked noodles (optional).
-3 tablespoon bean sprouts ( optional).
-2 to 3 tablespoon chopped spring onion greens.
-salt as required.
-oil for deep frying.
For The Sealing Paste
-6 tablespoon all-purpose flour (maids) or cornstarch.
-4 to 5 tablespoon water or add as required to make a thick paste.
Preparing the veggie filling for spring rolls
-First cook 75 grams noodles as per package instructions. Add the noodles in hot boiling water and cook them. Adding noodles is optional and you can skip them. It skipping noodles then begin from step 5.
-The noodles should be cooked well.
-Then drain the noodles and rinse them thoroughly in water.
-Drain very well and keep aside from 75 grams raw noodles you will get about 1 cup cooked noodles.
-Chop the veggies in the thin long strip. For cabbage and carrot, you can shred them, slice the green bell pepper capsicum in these 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.
-Now heat 2 tbsp sesame oil in a wok or karahi. Keep the flame on a medium intensity and add 1/3 cup spring onion whites.
-Stir and then add all the veggies.
-Increase the flame to high and stir fry the veggies.
-Stir fry the veggies for 4 to 5 minutes on a high flame. The veggies need to have the same crunch.
-Then add 1/2 tsp crushed black pepper or pepper powder. Also, add 1tsp finely chopped celery ( optional )
-Add 1 tbsp soy sauce both black pepper and soy sauce can be adjusted as per your taste. Stir everything very well.
-Then add the cooked noodles.
-Season with salt. Add less salt as soy sauce already has salt.
-Stir again very well. The filling has to b dry.
-Switch off the flame and add 2 to 3 tbsp spring onion greens.
-Stir and keep the filling aside let it cool down
Preparing the sealing paste
-In a bowl, mix 6 tbsp all-purpose flour or cornstarch and 4 to 5 tbsp water. I used all purpose flour.
-Stir very well to make a thick paste without any lumps.
Assembling and making veg spring rolls
-Now take one spring roll 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 spring roll wrappers are at room temperature before using them. With your fingertips apply the sealing paste on the edges of the wrapper.
-Then place 1 tbsp of the veggies stuffing on one side. If the spring roll wrappers are big in size, then you can big in size, then you can a few more tbsp of the stuffing.
-Gently but tightly room until the end.
-Seal the end part to the roll and place the roll with the sealed side downwards.
-Now spread some of the past on the sides.
-Bring side touching the roll and press gently.
-Do the same with the other side. Again spread the batter on both the closed edges. I am comfortable rolling and sealing the spring roll this way. But there is one more method I have explained in the next few steps.
- Another method is to roll halfway. Then spread the batter on the side.
-Seal both the sides from sideways. Spread some batter on the sealed edges.
-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 batters on it to close it.
-Now place all the veg spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.
Deep frying veg spring roll
-Depending on the size of the pan or Kasai, you can fry 2 to 3 veg spring rolls at a time
-Once they become light golden, turn them over and fry the other side.
-Fry veg spring rolls till they are crisp and golden. The spring rolls get fried quickly.
-Remove veg spring rolls with a slotted spoon.
-Drain the fried veg spring rolls on kitchen paper towels to remove excess oil.
-Garnish with some chopped spring onion greens and serve the vegetable spring rolls hot with red chili sauce or tomato ketchup or red chili garlic chutney or schezwan sauce.
Hope you will enjoy this delicious homemade recipe. Try and tell how your cooking went. Also, Check out this amazing article.
Hope you will enjoy this delicious homemade recipe. Try and tell how your cooking went. Also, Check out this amazing article.
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