Easy Vegetable Spring Rolls

Vegetable Spring Rolls are a popular Indo-Chinese dish made by wrapping a mixture of vegetables and noodles in a thin wrapper made of flour and water. The rolls are then deep-fried or baked until crispy and served with a dipping sauce.

These crispy appetizers are easy to make at home and can be customized to suit your preferences. Whether you prefer them deep-fried or baked, with a vegetarian filling or protein-packed, these spring rolls are sure to please your taste buds.

What You Will Need

You will require the following ingredients to make these crunchy and delicious spring rolls:

For Spring Roll Sheets

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• a pinch of salt
• ⅔ cup water

For Vegetable Noddle Filling

• 3 Tbsp vegetable oil
• 4-5 garlic cloves, minced
• 1 cm ginger chunk, finely chopped
• 1 medium onion, sliced
• 1 medium capsicum, julienned
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 1 tsp salt
• 1 tsp sugar
• ¼ tsp ground black pepper
• 2 tsp soy sauce
• 1 tsp vinegar
• 1 Tbsp red chilli sauce
• 1 Tbsp green chilli sauce
• 2 Tbsp ketchup
• 2 Tbsp schezwan chutney
• 1 packet of boiled hakka noodles

For Schezwan Sweet Chilli Garlic Sauce

• 2 Tbsp schezwan chutney
• 4 Tbsp sweet chilli garlic sauce
• ¼ cup hot water

Oil for frying

How to Make Vegetable Spring Rolls

Follow these step-by-step instructions to make vegetable spring rolls:

1. Prepare the wrapper, filling, and dipping sauce

• Add all the spring roll sheets ingredients to a large bowl and knead a soft dough. Apply some oil to the dough, cover, and set aside.

• Place a wok or a large deep frying pan on medium heat. Add oil, garlic, ginger, and onions and sauté until lightly golden, for about 3-4 minutes.
• Add all the remaining ingredients except for noodles. Continuously toss and cook on high heat for 2-3 minutes.
• Add the boiled noodles, mix, and cook on high heat for 2-3 minutes. Turn off the heat and let the veggie noodles cool down.
• Prepare the dipping sauce by combining schezwan chutney, sweet chilli garlic sauce, and hot water in a small bowl.

2. Assemble the Spring Rolls

• Meanwhile, remove the dough from the bowl, knead again, and form equal size balls. Dust the wooden surface with some flour and use a rolling pin to roll each ball into thin rotis.
• Add about a spoonful of veggie noodles, fold the sides, apply flour water slurry (mix 2 Tbsp all-purpose flour with 4 Tbsp water, mix thoroughly to remove any lumps) to seal the edges, and gently roll in the shape of a spring roll.
• Repeat this process until you have used all the filling or wrappers.

3. Fry the Spring Rolls

• Heat oil in a wide frying pan or deep kadhai on low-medium heat.
• Once the oil is heated, add the rolls and fry until both sides are golden and crispy.

4. Serve and Enjoy!

• Cut the spring rolls and serve them hot with schezwan sweet chilli garlic sauce.

Tips for Perfect Vegetable Spring Rolls

To achieve the best results when making vegetable spring rolls, consider the following tips:

• Rolling spring rolls can be a bit tricky at first, but with practice, you’ll master the technique. Remember to roll the wrappers thinly but not too thin and fold them tightly, ensuring the filling is compact. Avoid overstuffing the rolls, as it can lead to breakage during cooking. Additionally, sealing the edges with a flour-water mixture is crucial to prevent the rolls from unraveling.
• If you don’t prefer to make the wrappers from scratch, buy readymade sheets.
• You can also add tofu or paneer to the filling.
• Choose the cooking method that suits your taste preferences and dietary needs. Deep-frying spring rolls results in a crispy and golden exterior while baking yields a lighter and healthier version. If baking, lightly brush or spray the spring rolls with oil to promote browning.
• Cook the spring rolls on low-medium heat to fully cook them and turn them crispy.

Equipment Needed

• Kadhai – I recommend a food-grade deep stainless steel kadhai for deep frying rolls.
• Stainless Steel Cooking and Serving Spoon Set – I recommend getting a 3-piece cooking spoon set; ideal for stirring, serving, ladling, flipping, and skimming.

Commonly Asked Questions

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Did you make Vegetable Spring Rolls? I’d love to know how it turned out for you! Please leave a rating and a comment below to share your experience. Thank you so much! 💚

Recipe

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Vegetable Spring Rolls

Yield: 12 rolls

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Indo-Chinese inspired dish of fried crispy veg spring rolls stuffed with veggie noodles and served with schezwan sweet chilli garlic sauce.

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Ingredients

For Spring Roll Sheets

• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• a pinch of salt
• ⅔ cup water

For Vegetable Noddle Filling

• 3 Tbsp vegetable oil
• 4-5 garlic cloves, minced
• 1 cm ginger chunk, finely chopped
• 1 medium onion, sliced
• 1 medium capsicum, julienned
• 1 medium carrot, julienned
• 1 cup cabbage, shredded
• 1 tsp salt
• 1 tsp sugar
• ¼ tsp ground black pepper
• 2 tsp soy sauce
• 1 tsp vinegar
• 1 Tbsp red chilli sauce
• 1 Tbsp green chilli sauce
• 2 Tbsp ketchup
• 2 Tbsp schezwan chutney
• 1 packet of boiled hakka noodles

For Schezwan Sweet Chilli Garlic Sauce

• 2 Tbsp schezwan chutney
• 4 Tbsp sweet chilli garlic sauce
• ¼ cup hot water
• Oil for frying

Instructions

1. Add all the spring roll sheets ingredients to a large bowl and knead a soft dough. Apply some oil to the dough, cover, and set aside.
2. Place a wok or a large deep frying pan on medium heat. Add oil, garlic, ginger, and onions and sauté until lightly golden, for about 3-4 minutes.
3. Add all the remaining ingredients except for noodles. Continuously toss and cook on high heat for 2-3 minutes.
4. Add the boiled noodles, mix, and cook on high heat for 2-3 minutes. Turn off the heat and let the veggie noodles cool down.
5. Prepare the dipping sauce by combining schezwan chutney, sweet chilli garlic sauce, and hot water in a small bowl.
6. Heat oil in a wide frying pan or deep kadhai on low-medium heat.
7. Meanwhile, remove the dough from the bowl, knead again, and form equal size balls. Dust the wooden surface with some flour and use a rolling pin to roll each ball into thin rotis. Add about a spoonful of veggie noodles, fold the sides, apply flour water slurry (mix 2 Tbsp all-purpose flour with 4 Tbsp water, mix thoroughly to remove any lumps) to seal the edges, and gently roll in the shape of a spring roll.
8. Once the oil is heated, add the rolls and fry until both sides are golden and crispy.
9. Cut the spring rolls and serve them hot with schezwan sweet chilli garlic sauce.
   

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 598Total Fat 25gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 38mgSodium 2100mgCarbohydrates 76gFiber 6gSugar 13gProtein 19g

The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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