Vegetable Spring Rolls

Chinese cuisine inspired Vegetable Spring Rolls that are extremely popular in India! They may be sligtly laborious, but oh-so-worth it! Make them from scratch for a hearty snack dish!

Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Indians LOVE their interpretation of Chinese cuisine.

I’ve said it so many times now, that I’m starting to sound like a broken record.

But it is true! No other foreign cuisine has had influence on Indians the way Chinese has! And these vegetable spring rolls are just another great addition to our “Indo-Chinese dishes”. I love a good spring roll, especially if it is homemade! You can make your spring rolls at home – and you don’t even have to deep fry them! It is not the most easiest recipe, I admit. But they taste fantastic and are worth making once in a while…And they taste amazing with schezwan sauce!!!

Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com
As you can tell, I am yet to perfect the “technique” myself. These are not the best looking spring rolls. But the great thing about HOMEMADE food is that you don’t have to worry too much about it being picture perfect or restaurant-isque. As long as it tastes amazing, you are good to go!! You can use store bought spring roll wrappers / puff pastry to make these, if you wish. But making the wrappers are no more difficult than make your own Dosa / Crepes.

Do give it a try, okay? And if you do it better than me (I’m sure you would!), click a picture & share it on social media, will ya?! 🙂

Vegetable Spring Rolls from scratch – Printable Recipe

Vegetable Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-15 medium rolls
Ingredients
For the Spring Rolls Wrapper (Pancakes)
  • ½ cup plain flour (maida)
  • ½ cup cornflour
  • ¾ cup milk or cold water
  • 2 tsp melted butter or oil
  • a pinch of salt
For the Filling
  • ½ cup Grated Cabbage
  • ½ cup Grated Carrots
  • ½ cup finely chopped Bell Peppers
  • ½ cup finely chopped green Beans
  • ½ cup finely chopped Onions
  • ½ cup Cooked Noodles or Rice ** (optional)
  • 1 Tablespoon vegetatable Oil
  • 2 teaspoons Grated Ginger
  • 2 Garlic Cloves, minced
  • 2-3 Green Chilli, finely chopped (Or slit in the middle) {adjust for spice}
  • 2 teaspoons Salt (adjust to taste)
  • 2-3 teaspoons Ground Black Pepper
  • 1 teaspoon Vinegar
  • 2 teaspoons Soy Sauce
  • 1 teaspoon Tomato Paste / Ketchup
  • a pinch of Ajinomoto / Mono sodium glutamate * (Skip unless absolutely necessary)
Others
  • 3 Tablespoons All Purpose Flour or Cornflour
  • 2-3 Tablespoons Water
  • Vegetable oil - for deep or shallow fry
Instructions
The Wrappers
  1. Mix all the ingredients except water well. Slowly add cold water or milk. Mix well until you have a smooth, lump-free batter. It should be as runny as a chocolate ganache frosting. COver and let it rest for a minimum of 30 minutes. You can make the batter the previous day too and store in the refrigerator.
  2. To make the wrapper, take a non stick pan and grease it will butter or oil. You have 2 options to make the wrapper. Use whichever you find easier.
  3. OPTION 1 - You can take a brush and apply it on the pan to form a thin, round disk of the batter. Let it cook on one side for 2-3 minutes on medium low heat or until the sides of the pancake start to peel off. Carefully flip it with a spatula and continue to cook for another 1 minute or so.
  4. OPTION 2 (Easier) - Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface. Since it is a very thin pancake, it shouldn't take more than 30-45 seconds to cook.
  5. Place the pancake wrappers on a clean moist towel and cover them until use. You can make it a day ahead too, but makes sure you wrap them in moist towel well and keep them refrigerated.
The Filling
  1. Heat the oil in a pan with high sides. Add the slit chilli, ginger & garlic and let it fry for about 10-20 seconds. Depending on what veggies you are using for the filling, start adding them one by one (add veggies that take longer to cook first. So first go green beans, then onions, bell peppers & carrot and finally cabbage)
  2. Add the vinegar, soy sauce, salt & pepper (and MSG, if you're using any).
  3. Quickly give it all a stir and switch off the flame. If you wanna use noodles or rice for the filling, you can add them at this point & stir well. Let the mixture cool enough to handle. (You can make this ahead of time as well!)
Making the Vegetable Spring Rolls
  1. Mix the cornflour / all purpose flour with water and make a paste. This will act as glue to seal everything. If you eat eggs, you can also use an egg wash.
  2. Take each wrapper and place a bit of the filling on one side.
  3. Rub the edges with the flour-paste or egg wash. Start rolling tightly from one edge up to half way. Rub with more of the paste.
  4. Fold the other 2 sides in and complete the roll.
  5. Continue rolling all rolls and place them seam side down on a well greased plate.
  6. Heat oil in a pan with high sides. You can deep fry or shallow fry. It should take around 4 minutes each side on medium heat while shallow frying and around 1-2 minutes while deep frying.
  7. Remove and place briefly on paper towels to absorb excess oil. Serve hot with ketchup, schezwan sauce or your favorite Chinese inspired sauce!

 Vegetable Spring Rolls from scratch – Step by step pictorial

Mix all the ingredients except water well. Slowly add cold water or milk.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Mix all the ingredients except water well. Slowly add cold water or milk. Mix well until you have a smooth, lump-free batter. It should be as runny as a chocolate ganache frosting. COver and let it rest for a minimum of 30 minutes. You can make the batter the previous day too and store in the refrigerator.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

To make the wrapper, take a non stick pan and grease it will butter or oil.
You have 2 options to make the wrapper. Use whichever you find easier. You can take a brush and apply it on the pan to form a thin, round disk of the batter. Let it cook on one side for 2-3 minutes on medium low heat or until the sides of the pancake start to peel off. Carefully flip it with a spatula and continue to cook for another 1 minute or so.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

OPTION 2 (Easier) – Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface. Since it is a very thin pancake, it shouldn’t take more than 30-45 seconds to cook.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Place the pancake wrappers on a clean moist towel and cover them until use. You can make it a day ahead too, but makes sure you wrap them in moist towel well and keep them refrigerated.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

VEGETABLE SPRING ROLLS  FILLING –

Heat the oil in a pan with high sides. Add the slit chilli, ginger & garlic and let it fry for about 10-20 seconds. Depending on what veggies you are using for the filling, start adding them one by one (add veggies that take longer to cook first.)
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

So first go green beans, then onions, bell peppers & carrot and finally cabbage.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Add the vinegar, soy sauce, salt & pepper (and MSG, if you’re using any).
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Quickly give it all a stir and switch off tthe flame. If you wanna use noodles or rice for the filling, you can add them at this point & stir well. Let the mixture cool enough to handle. (You can make this ahead of time as well!)
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

FINAL – Making Rolls

Mix the cornflour / all purpose flour with water and make a paste. This will act as glue to seal everything. If you eat eggs, you can also use an egg wash. Take each wrapper and place a bit of the filling on one side. Rub the edges with the flour-paste or egg wash. Start rolling tightly from one edge up to half way. Rub with more of the paste. Fold the other 2 sides in and complete the roll.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

You can watch THIS video to get a better idea on how to roll a spring rolls >>

Continue rolling all rolls and place them seam side down on a well greased plate.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Heat oil in a pan with high sides. You can deep fry or shallow fry. It should take around 4 minutes each side on medium heat while shallow frying and around 1-2 minutes while deep frying.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Remove and place briefly on paper towels to absorb excess oil.
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

Serve hot with ketchup, schezwan sauce or your favorite Chinese inspired sauce!
Vegetable Spring Rolls from scratch Recipe | Chinese Rolls written by Kavitha Ramaswamy of Foodomania.com

For regular updates, subscribe via Email or follow on Facebook, Twitter, Pinterest or Instagram!

2 Replies to “Vegetable Spring Rolls”

Leave a Reply