Spring Rolls Recipe

Name: Spring Rolls Recipe Vegetable Spring Rolls Recipe| How to make a Sping Roll
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: ½ cup Cabbage, shredded; ¼ cup Carrot, shredded; 1 medium size Capsicum, chopped; 1 medium size Onion, chopped; 2 tablespoon Spring Onion, chopped; 1 piece Green Chilli, chopped; 1 teaspoon Ginger, grated; 2 teaspoon Garlic, grated; 1 teaspoon Salt; ½ teaspoon White or black pepper powder; ½ teaspoon Sugar; ½ teaspoon Cornstarch; 1 teaspoon Soya Sauce; 1 tablespoon Oil or ghee; 50 g Butter

Vegetable Spring Rolls Recipe| How to make a Sping Roll | Spring Roll Recipe Veg

Spring roll is a Chinese dish. It is a popular starter. Spring rolls can be served as a snack in high tea or as a starter with a meal.

Youngsters are very fond of the spring rolls. We may serve these rolls with tomato soup, sweet corn soup, or vegetable soup.

Usually, spring rolls are made using maida(refined flour). But, in my Spring Rolls Recipe, I have made it using semolina i.e. sooji thus making this tasty snack more healthy to eat.

You can check out our more Snacks Recipes –

Preparation Time:

10 Minutes

Cooking Time:

35 Minutes

Ingredients (10-12 Spring Rolls)

For Spring Roll Filling

Cabbage, shredded – ½ cup
Carrot, shredded – ¼ cup
Capsicum, chopped – 1 medium size
Onion, chopped – 1 medium size
Spring Onion, chopped – 2 tablespoon
Green Chilli, chopped – 1 piece
Ginger, grated – 1 teaspoon
Garlic, grated – 2 teaspoon
Salt – 1 teaspoon or as per taste
White or black pepper powder – ½ teaspoon
Sugar – ½ teaspoon
Cornstarch – ½ teaspoon
Soya Sauce – 1 teaspoon
Oil or ghee – 1 tablespoon
Butter – 50g

For Covering Sheet

Sooji(Semolina) – 1 cup or 250g
Salt – ½ teaspoon or as per taste

Water – as per requirement

For Slurry

Maida – ¼ cup
Water – as per requirement
Make a thick slurry by adding water in ¼ cup of maida.

How to make a Sping Roll

Preparing filling for Spring Rolls

Take a big bowl. Add ½ cup of shredded cabbage, ¼ cup of shredded carrot, and 1 teaspoon of salt and mix well.
Keep aside for 8-10 minutes.

After 8-10 minutes, the above mixture will release water. Squeeze the water from the mixture with your hands. By squeezing water, it will be easier to prepare spring rolls, and also the filling will become crispy at the time of serving.

Place a kadai on medium flame and pour 1 tablespoon of ghee or oil.
On heating ghee or oil, add 1 teaspoon of grated ginger and 1 teaspoon of grated garlic. Saute for 30 seconds.

Add chopped capsicum, chopped onion, and chopped green chilli in the kadai.
Saute for 1 minute on high flame.

Add squeezed cabbage and squeezed carrot in the kadai.
Saute the above mixture for 2-3 minutes on high flame.
By sauteing on high flame, water will get evaporated and spring roll will become crunchy.

Add 1 teaspoon of soya sauce, ½ teaspoon of sugar, ½ teaspoon of white or black pepper powder, and ¼ teaspoon of salt in kadai.
Mix well and saute for 2-3 minutes.
Switch off the gas and add 2 tablespoons of chopped spring onion and ½ teaspoon of cornstarch. Mix well. (Cornstarch reduces the moisture of the mixture)
Let the mixture cool down.

Preparation of Covering Sheet

Place sooji in a mixer grinder and make a fine powder.
Take out finely powdered sooji in a big bowl and add salt and water.
Knead the soft dough (same as the consistency of roti dough) and cover with a cotton cloth and let it rest for 15-20 minutes.

Take the dough and knead again and prepare 10-12 equal balls.

Roll one ball to the size of poori by dusting maida on it.
Roll the other balls similarly.

Grease the surface of the first poori with oil and sprinkle maida over this poori.

Take the second poori and place it over the first poori and stick both the pooris with slight pressure on your palms.
Now make a thin-sized roti/chapati of this sheet with the help of a rolling pin.
Now it is known as a sheet.

Heat a tawa on medium flame.

Place the sheet on tawa and slightly cook from both sides on medium flame.
Take out the sheet on a plate.
Separate both the layers of the sheet. In this way, we have prepared two sheets at a time.
Prepare all sheets in this way.
Sprinkle maida on each sheet to prevent them from sticking.

Frying of Spring Rolls

Take one sheet and place filling on it as shown in the pic.

Fold the sheet from the side where the filling is placed as shown in the pic. Fold the same side of the sheet one more time.
Bring both the folded edges to the center of the roti as shown in the pic.

Apply the slurry prepared earlier on the remaining edges of the unfolded sheet.

Tightly fold the filled side towards the leftover edge and make it one complete wrap as shown in the pic.
Seal it completely with slurry so that the masala does not come out.
Cover it with a damp cloth until you fry.
Repeat the process till wraps of all the sheets are made.

Heat oil for deep frying in a pan/kadai on high flame.
When oil is heated, coat the whole surface of the spring roll with a small quantity of slurry with your fingers, then put the spring roll one by one in pan/kadai on medium flame.
Fry until it becomes light golden. Take out the fried rolls on a plate. Fry all rolls in the same pattern.
Turn the flame high for frying the rolls 2nd time. Fry all rolls in oil on high flame till it becomes golden brown.
When fried, take out the spring roll one by one and place them on a wire mesh (instead of a plate). Wire Mesh will help the spring roll remain crispy as it will remove the heat from all sides.

Now transfer spring rolls on the tissue paper to soak the extra oil.
Cut the roll in the middle with the help of a knife to give the shape of a parallelogram as shown in the pic.
Garnish it with chopped spring onion.
Serve with tomato ketchup, mint chutney, or schezwan chutney.

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FAQ's

How to make Spring Rolls Crispy?

During the preparation of the masala, by sauteing on high flame, water will evaporate and the spring roll will become crunchy and crispy.
Applying slurry on a spring roll makes it crispy.
Wire Mesh will help the spring roll remain crispy as it will remove the heat from all sides.
Frying the spring rolls twice makes it crispy.
Double frying the spring rolls makes them crunchy and crispy.

How to make a Perfect Sheet for Spring Roll?

Knead the dough of the spring roll softly. It will help to make a thin sheet of the dough.
Greasing the surface of poori with oil helps to separate both the layers of the sheet.

Fillings for Spring Rolls

Noodles, chowmein or paneer may also be used as filling.
You may also add other vegetables like corn, yellow bell pepper and red bell pepper etc. in the filling to enhance the taste.
Cornstarch reduces moisture of the mixture of filling.