Spring Rolls Recipe

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 –

spring rolls recipe

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

vegetables for spring 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.
squeezed veggies for spring roll
  • 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.
adding garlic to spring roll
  • 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.
adding vegetables to spring rolls
  • Add chopped capsicum, chopped onion, and chopped green chilli in the kadai.
  • Saute for 1 minute on high flame.
preparing filling for spring roll
  • 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.
filling for spring roll
  • 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.
dough for spring roll sheet

      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.
dough balls for spring rolls sheets
  • Take the dough and knead again and prepare 10-12 equal balls.
poori for spring roll
  • Roll one ball to the size of poori by dusting maida on it.
  • Roll the other balls similarly.
adding maida to sheets
  • Grease the surface of the first poori with oil and sprinkle maida over this poori.
two pooris joined together for sheet
  • 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.
preparing sheet for spring roll
  • Heat a tawa on medium flame.
cooking sheet for spring roll
  • 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.
stuffing veggies to spring roll sheet

      Frying of Spring Rolls

  • Take one sheet and place filling on it as shown in the pic. 
preparing spring rolls
  • 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.
folding sheets to rolls
  • Apply the slurry prepared earlier on the remaining edges of the unfolded sheet.
spring rolls for frying
  • 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.
frying spring rolls
  • 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.
spring rolls recipe
  • 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

    • 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.
    • 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.
    • 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.

    Spring Rolls Recipe Tips

    • During preparation of masala, by sauteing on high flame, water will evaporate and spring roll will become crunchy and crispy.
    • Cornstarch reduces moisture of the mixture of filling.
    • 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.
    • Noodles, chowmein or paneer may also be used as filling.
    • Knead the dough of the spring roll softly. It will help to make a thin sheet of the dough.
    • You can store these sheets in the refrigerator in air tight bags. Take out these sheets at least one hour before making spring rolls. If you feel the sheet is dry, sprinkle some water over the sheet.
    • Greasing the surface of poori with oil helps to separate both the layers of the sheet.
    • Sprinkling maida on each sheet prevents them from sticking.
    • Double frying the spring rolls makes it crunchy and crispy.
    • You may also add other vegetables like corn, yellow bell pepper and red bell pepper etc. in the filling to enhance the taste.

    More Related Recipes...

    Recipe Card

    spring rolls recipe

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

    Nisha Mittal
    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.
    Prep Time 10 mins
    Cook Time 35 mins
    Total Time 45 mins
    Course Snack, starters
    Cuisine Chinese, Indian
    Servings 12 Spring Rolls

    Ingredients
      

      For Spring Roll Filling

    • 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 

    Instructions
     

    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 minutes 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 tablespoon of chopped spring onion and ½ teaspoon of cornstarch. Mix well. (Cornstarch reduces moisture of the mixture)
    • Let the mixture cool down.
    Keyword spring rolls, vegetable spring rolls

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