Veg Spring Roll | Easy Indo Chinese (Asian) Appetizer Recipe (2024)

• 12 Spring roll sheets | | Egg Roll Wrappers
• 2 tsp Sesame oil
• 1 Tbsp Garlic (finely Chopped)
• 1 Tbsp Ginger (finely Chopped)
• 4 Spring onions (finely Chopped with White, Green parts separated)
• 1 large Carrot (julienned)
• 5 Green beans (cut diagonally)
• ½ Red bell pepper | Green bell pepper (julienned)
• 2 Cups Cabbage (julienned)
• 1 tsp Sugar
• 2 tsp Soy sauce
• 2 tsp Ground black pepper powder (adjust as per your taste preference)
• ¾ tsp Salt
• Oil - for frying
• 1 Tbsp All purpose flour

• First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets. According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth / damp paper towel and left for another 15 mins.

  

• Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.

  

• Now add all the chopped veggies (carrot, cabbage, bell pepper, green beans), sugar and stir fry for a minute. Follow it by soya sauce, fresh ground black pepper powder and salt and saute for 2 minutes in medium-high heat or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.

  

• Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.

  

• For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 ½ Tbsp water and keep aside.

• Now place the sheet on a clean flat work surface. Place a spoon full of filling about 2 cms away from the corner of the wrapper. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Refer to my videohereto "Learn How to make the Spring Rolls".

  

• Heat a pan with oil for deep frying. And once the oil is hot, drop the spring rolls one by one into the hot oil and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in low/medium flame. You can fry them in high flame. Drain them on a paper napkin.

  

• Enjoy hot with hot and sweet asian dip or tomato ketchup or chilli sauce

- Follow the instructions given in the packet of frozen spring roll for thawing. You can leave them outside to thaw before starting to prepare the filling.

- Adding sugar to the veggies will help to retain their color.

- You can add any veggies you like for the filling. Traditionally bean sprouts, shiitake mushrooms are used along with other veggies.

- The whole process of cooking is done in high flame. Take care not to burn the veggies.

- The filling should be at room temperature and dry before rolling.

- You can check if the oil is hot enough for frying by inserting a wooden skewer or chopstick in the oil. If bubble raises from the oil, then its hot enough to fry.

- Be careful while frying the spring rolls. If the oil is too hot the rolls can get burnt out easily. If the oil is not hot enough the texture of the spring rolls will not be good.

- While rolling the spring roll it should be a tight pack with no opening. Else the spring roll will get unwrapped or absorb excess oil while frying.

- Instead of green cabbage you can also use Napa cabbage and also feel free to add other veggies such as mushrooms or bamboo shoots, etc

- Chinese restaurants also add rice noodles / glass noodles as part of the delicious stuffing. But I dont personally prefer adding them.