Spring Rolls | Crispy Veg Spring Roll Recipe

white serving plate with 6 crispy fried veggie spring rolls garnished with green onions

4.83 from 62 votes

Spring Rolls | Crispy Veg Spring Roll Recipe

Veg Spring Rolls are a popular Chinese snack of crispy, crunchy rolls filled with a savory mix of vegetable stuffing. Hot handheld pockets of spiced veggies are wrapped and deep fried for a delightful snack.

Prep Time15

Cook Time30

Total Time45

Course: Appetizers, Snacks

Cuisine: Chinese, World

Diet: Vegan

Difficulty Level: Moderate

Servings: Spring Rolls

Calories: 103kcal

Author: Dassana Amit

Ingredients

For vegetable stuffing

2 tablespoon oil - any neutral oil or sesame oil (not toasted sesame oil)
2.25 to 2.5 cups shredded cabbage - 150 grams
½ cup shredded carrots - 80 grams
⅓ cup thinly sliced capsicum (green bell pepper), small to medium-sized
¼ cup finely chopped french beans - 7 to 8 french beans
⅓ cup chopped spring onion whites (scallion whites) - 2 to 3 small to medium-sized scallions
½ teaspoon crushed black pepper or black pepper powder or add as per taste
1 tablespoon soy sauce - naturally fermented
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 tablespoons chopped spring onion greens (scallion greens)
salt as required
oil as required, for deep frying

For the sealing paste

6 tablespoon all purpose flour or cornstarch
4 to 5 tablespoon water or add as required to make a thick paste

Other ingredients

24 to 30 spring roll wrappers or as required

US Customary - Metric

Instructions

Preparation

First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.
Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.
Drain any water and set aside.
Chop the veggies in thin long strips or matchsticks. For cabbage and carrot, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the french beans you can slice them very thinly, diagonally or finely chop them. Chopping takes time, so you can use a food processor to ease up the work.
Please note you can use your choice of veggies.

Making stuffing

Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.
Stir and then add all the chopped veggies.
Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, then reduce it and continue to stir-fry
Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.
Both black pepper and soy sauce can be adjusted as per your taste.
Mix everything very well. Then add the cooked noodles.
Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.
Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.

Preparing sealing paste

In a bowl, mix the all purpose flour or cornstarch and water.
Whisk very well to make a thick paste without any lumps.

Stuffing Spring Rolls

Now take the spring roll wrapper. If you are using the wrapper recipe which I have shared, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.
Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.

Wrapping Method 1

Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.
Now spread some of the paste on the sides. Bring one side touching the roll and press gently.
Do the same with the other side. Again spread the batter on both the closed edges.
If you are using square wrappers, then do check the recipe video in the post to see the wrapping and folding.

Wrapping Method 2

Another method is to roll halfway. Then spread the batter on the sides.
Seal both the sides from sideways. Spread some batter on the sealed edges.
Then bring the open side on top of the spring roll. Press gently and seal it.
While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.
Now place all the 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 rolls

Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).
Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.
Depending on the size of the pan or wok, 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 till they are crisp and golden turning over as needed. These spring rolls get fried quickly.
Remove the fried veg spring rolls with a slotted spoon.
Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.
Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like. Serve fried spring rolls hot with any dipping sauce of your choice like chili garlic sauce, hoisin sauce or tomato ketchup.

Video

Notes

Vegetables: Include vegetables like cabbage (green or purple), carrots, bok choy, broccoli, napa cabbage, leeks, bell peppers, french beans, baby corn and spring onions. You can also add edible mushrooms like button mushrooms or cremini mushrooms. Remember to finely chop or grate/shred the veggies so that it is easier to fill them in the wrappers.
Spicing the rolls: To make the stuffing spicy and pungent, opt to add some finely chopped green chillies, finely chopped or minced ginger and garlic.
Frying: Keep in mind to fry at a medium hot temperature of about 180 to 190 degrees Celsius (356 to 374 degrees Fahrenheit). Do not fry on a very high heat as the rolls can get burnt. Frying on a low temperature will make them absorb more oil.
Baked spring rolls: If you use have used store-brought frozen wrappers, then you can easily bake or air fry. After you finish making the rolls, place them in a baking tray. Brush oil lightly on them. Bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 15 to 20 minutes or until the crust looks crispy and golden. Halfway through the baking turn over each spring roll.
Optional add-ins: Some scrambled tofu or bean sprouts can be included in the stuffing. For a vegetarian option, you can add scrambled paneer.
Note that the approximate nutrition info is for 1 fried vegetable spring roll.

Nutrition