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Easy Vegetable Spring Rolls

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

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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.

vegetable spring rolls in a tray served with a dipping sauce

🍜 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
veggies for noodles
ingredients for 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.
kneaded dough for veg spring rolls in a bowl
  • 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.
vegetable noodles in a bowl
spring rolls dipping sauce served in a 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.
veggie noodles added to a spring roll sheet
veggie noodles added to a spring roll sheet and sheet folded from the sides
veggie noodles filled spring roll before frying
veggie noodles filled spring rolls placed on a board before frying

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.
veg spring rolls served with a dipping sauce

✔️ Tips for Perfect Vegetable Spring Rolls

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

  1. 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.
  2. If you don’t prefer to make the wrappers from scratch, buy readymade sheets.
  3. You can also add tofu or paneer to the filling.
  4. 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.
  5. Cook the spring rolls on low-medium heat to fully cook them and turn them crispy.

❔ Frequently Asked Questions

Can I make vegetable spring rolls in advance?

Yes, you can make vegetable spring rolls in advance. Prepare the rolls as instructed and arrange them on a baking sheet. Cover the sheet with a cling wrap and refrigerate until you are ready to cook them. The rolls can be stored for up to 24 hours before frying or baking.

Can I freeze vegetable spring rolls?

Vegetable spring rolls can be frozen for future use. After assembling the rolls, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a sealed container or freezer bag. Frozen spring rolls can be stored for up to 2-3 months. To cook, fry them directly from frozen or bake them without thawing.

What are the best dipping sauces for spring rolls?

There are several delicious dipping sauces that pair well with spring rolls. Some popular options include sweet chili sauce, peanut sauce, soy sauce mixed with a squeeze of lime juice or just ketchup. Feel free to experiment with different combinations and find your preferred dipping sauce.

Can I air fry or bake these spring rolls in the oven?

In my experience, baking in the oven doesn’t yield crispy rolls but air frying can. Lightly brush the rolls with oil and air fry according to the instructions.

🍽️ More Snack Recipes

Honey Chilli Potatoes (With Baked Fries)

Aloo Tikki Chaat

Chilli Oil Glazed Oven Roasted Potatoes

Dahi Puri

Pav Bhaji

Mushroom Corn Stuffed Garlic Bread

If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Follow us on Instagram and Pinterest to get the latest updates. 💚

📖 Recipe

vegetable spring rolls served with a dipping sauce

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.

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

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 Serving Calories 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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