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–+ servings

Veg Spring Rolls

Veg Spring Rolls are a popular Indo-Chinese appetizer made with thin pastry sheets filled with a savory mix of stir-fried vegetables like cabbage, carrots, and bell peppers, seasoned with soy sauce, garlic, and spices. The rolls are tightly wrapped and deep-fried until golden and crispy. Served hot with chili sauce or sweet and sour dip, they offer a crunchy exterior and a flavorful, juicy filling—perfect for parties, snacks, or starters in any meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Snack, Starters
Cuisine Asian, Fusion, Indo Chinese
Servings 8

Ingredients
  

For spring roll sheets (makes 8 sheets of 9” Dia)

  • Flour all purpose – 100gms/1cup
  • Corn starch – 50gms/7tbsp (plus extra for dusting)
  • Salt – a pinch
  • Water – 350ml/1½ cups (approx.)
  • Oil – few drops

For stuffing

  • Oil – 4tbsp
  • Ginger chopped – 2tsp
  • Garlic chopped – 2tsp
  • Onions slice – 1 cup
  • Capsicum shredded – ½ cup
  • Carrots shredded – 1cup
  • Cabbage shredded – 1cup
  • Salt – to taste
  • Light Soya sauce – 2 tbsp
  • Sugar – a pinch
  • Vinegar – 2tsp
  • White Pepper powder – a pinch
  • Sesame oil (optional) – 1tbsp
  • Cornstarch – 2 tsp
  • Water – a dash
  • Spring onions chopped – ¼ cup

For Slurry

  • Flour (all purpose) – 3tbsp
  • Water – a dash

Extra shots – Manchurian Balls 

  • Leftover Veg Stuffing – 1cup
  • Cornstarch – 2tbsp
  • Flour (all purpose) – 1tbsp
  • Oil – for frying

Instructions
 

For the sheets

  • Mix all the ingredients and make a thin & smooth batter. Heat a nonstick pan and using a cloth rub a little oil on to the surface. Pour a laddle full of batter on to the hot pan, swirl quickly and pour back the batter into the bowl. Let the pan cake cook and leave the bottom. Remove and place on to a plate dusted with corn flour. Repeat the same, just remember to keep dusting the pancakes.

For the filling

  • Heat a pan and add oil. Stir in chopped ginger and garlic. Add onions, carrots, cabbage, capsicum and toss on high heat for 2-3 mins. Add salt, sugar, pepper powder, Soya sauce, vinegar and toss them together.
  • Make sure most of the water released by veggies is evaporated. Sprinkle the corn flour on top and toss it again. Cook for another 2-3mins. Add sesame oil, mix and remove the veggies on a large plate. Spread them so that they cool off fast.
  • Place a generous amount of the filling in the centre of the pancake. Fold in the sides first and then roll it up tightly. Towards the end apply a little slurry made with flour and water. Heat oil and deep fry till crisp.

Notes

Tips & Tricks while making Spring Rolls & Sheets

  • Do not overcook the veggies, keep a bite in them.
  • Fry them in hot oil or else they will soak up a lot of water.
  • Try out a few pancakes first and adjust the consistency.
  • Storage - You can fill the spring rolls, dust them in corn flour and individually freeze them. This was way you can use it for 4-6 weeks.
  • Shelf life - Once fried consume them with a day or 2 max.
Keyword Veg Spring Rolls
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