Spring roll recipe | Homemade vegetable spring roll

spring rolls

Spring roll is a large variety of filled, rolled appetizers or dim sum found in East Asia, South Asian, Middle Eastern and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on the region’s culture.

Basically, spring roll wrapper is used to stuff the vegetables and then deep fried in oil. Usually, shredded cabbages and carrots tossed with sauces are used as stuffing’s. Furthermore, it is usually served with sweet chilli sauce or even with tomato sauce. Moreover, it tastes best when served hot.

The history of spring rolls is very interesting, it is believed that the spring roll recipe is originated from mainland china. Moreover, it is also believed that the recipe was a seasonal recipe. It was particularly prepared during spring season with he the new season fresh vegetables. Hence, the word ‘spring’ is attached to the name of the dish. However, another theory contradicts and says veg spring rolls is originated from Vietnam. In Vietnam it is usually served with minced pork and egg.

vegetable spring rolls

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Serve: 7 servings

Ingredients:

For spring roll wrappers

  • 1 cup all purpose flour (maida)
  • 3 tablespoon cornstarch (corn flour)
  • 1.25 cups water or as required to make a flowing batter with a slight thin consistency
  • 1/4 teaspoon salt
  • 1 to 2 teaspoon oil for making the wrappers

For making stuffing of wrappers

  • 2 teaspoon oil
  • 2 garlic cloves(finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 carrot (thinly shredded)
  • 4 spring onions (finely chopped)
  • 1 cup cabbage (thinly shredded)
  • 1 teaspoon sugar
  • 1-2 teaspoon chilli sauce
  • 1 teaspoon soya sauce
  • 2 teaspoon vinegar
  • 1 teaspoon black pepper (crushed)
  • salt to taste
  • 1 teaspoon corn flour
  • 1 tablespoon maida / all-purpose flour / plain flour
  • oil (for deep frying)

Procedure-

For making sheets-

1.In a bowl, take 1 cup all purpose flour/ maida, 3 tablespoon cornflour and 1/4 salt. Mix all the dry ingredients well.

mixing of dry ingredients

2.Add water and whisk to get a smooth and slightly thin consistency of the batter without any lumps.

thin consistency batter to make sheets

3.Now on low flame, heat a non stick pan. The pan should just become slightly hot and not too hot. With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan.

4.Now lift the pan above the stove top burner.Add 2 tablespoon of the batter in the pan. Gently, spread the spoon clockwise to make thin spring roll sheets. Similar to the way we make dosa.

spreading batter to make into sheets

5.Now on a low flame cook the spring roll sheets till sides start curling up and the sheets become translucent.

cooking of sheets

6.No need to flip and cook the other side. Just cook one side.

7.Spring roll sheets are ready. Now you can add stuffing and make spring rolls.

spring roll sheets ready

For sauteing vegetables-

1.Firstly, in a large kadai heat oil and add chopped garlic, ginger and spring onions. You can also use onions instead of spring onions.

adding ginger and garlic in hot oil

2.Saute them for a minute or until raw smell disappears.

sauteing onions

3.Add shredded carrot and cabbage.and saute them till they shrink in size.

adding vegetables

4.Now add sugar, chilli sauce, vinegar, soya sauce, black pepper and salt. Mix well everything.

adding sauces

5.Further, add corn flour paste, this helps to bind the vegetables together and ease the process of rolling. To prepare corn flour paste mix 1 teaspoon cornflour with 1/4 cup of water.

adding corn flour paste in veggies

6.Mix well till the corn flour paste is dried up and mixture turns slightly sticky. Keep aside and allow to cool.

veges ready to roll in sheets

For making spring rolls-

1.Take spring roll sheets and cut them into rectangles or squares so that it becomes easy to fold them into rolls.If you want you can roll them as it is.

2.Now take a sheet and a spoon full of prepared stuffing. Keep stuffing at one corner, leaving some space to fold.

starting to pack rolls by keeping vegetables at one corner of sheet

3.Spread the stuffing in elongated shape. Pull and fold over the corner tightly till it reaches half the sheet. Further, fold over sides like an envelope leaving no air pockets or space as they absorb oil.

packing rolls like an envelope

4.At last, apply maida paste around the corners and seal the edges. To prepare maida paste mix 1 tablespoon maida with 3 tablespoon of water.

sealing of spring rolls

5.Now heat the oil in a a pan for deep frying. Add spring rolls one by one and deep fry them until they become golden brown.Once they are cooked properly , drain them over absorbent paper.

frying of spring rolls

6.Finally, serve crisp veg spring rolls hot with sweet chilli sauce or tomato sauce.

spring rolls ready to serve with sauce
Note:
  • You can vegetables of your choice like capsicum, bean sprout, mushroom to make it more nutritious.
  • You can use ready made spring roll sheets, which are easily available at any super market
  • Make sure to roll tight without leaving space as they absorb oil and turns spring roll oily.
  • you can increase the amount of chilli sauce if you want it more spicy.
  • If you are making spring rolls in large quantities. To avoid spring roll sheets from drying out, place them between wet cloth and also cover with wet cloth after you roll them.
vegetable spring rolls
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3 Comments

  • Madhavan 12 May 2020 at 8:23 am Reply

    🤩🤩GREAT

  • ASHUTOSH MAHAJAN 12 May 2020 at 8:39 am Reply

    Awsome 😍

  • Sandeep Dhar 13 May 2020 at 12:01 pm Reply

    Lovely 😍

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