Veg Spring Roll Recipe | Vegetarian Spring Roll

Veg Spring Roll is an Indo-Chinese appetizer which is almost loved by all. Spring roll sheets are filled with stir-fried vegetables of your choice and deep fried to perfect crispiness. Here I have used basic vegetables like cabbage, carrot, and beans. Apart from these, you can use mushrooms or any other veggies of your choice.

These spring rolls are usually eaten during the spring festival in China and hence the name spring rolls. Apart from vegetables even meat, pork or chicken are used as filling. Spring rolls are made in different shapes and size. But generally, it is prepared in a cylindrical shape as shown. This is very easy to prepare and tastes extremely awesome. Either you can use a homemade pasty sheet or readymade one. Here I have shown using the readymade sheets. Now let us see how to prepare this recipe.

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Veg Spring Roll Recipe | Vegetarian Spring Roll

Print Recipe

Crispy and crunchy vegetable spring roll.

• CourseAppetizer
• CuisineIndo-Chinese

Servings	Prep Time
6 pieces approx	10 minutes

Cook Time

30 minutes

Servings Prep Time 6 pieces approx 10 minutes

Cook Time 30 minutes

Veg Spring Roll Recipe | Vegetarian Spring Roll Print Recipe Crispy and crunchy vegetable spring roll. CourseAppetizer CuisineIndo-Chinese Servings Prep Time 6 pieces approx 10 minutes Cook Time 30 minutes Servings Prep Time 6 pieces approx 10 minutes Cook Time 30 minutes

Ingredients

• 6-8 Spring Roll Pastry
• 1/2 Onion
• 1/2 tsp Ginger Garlic Paste
• 1 Cup Cabbage/Muttaikose
• 1/2 Cup Carrot
• 1/4 Cup Beans
• 1 tsp White pepper powder
• 1 tsp Soya Sauce
• 1 Spring Onion Greens finely chopped
• salt to taste
• 2 tbsp oil
• 1 cup oil to deepfry

Servings: pieces approx

Instructions

1. Slit lengthwise onion and cabbage. Grate carrot and cut beans into small pieces. Heat a kadai and add oil. Once oil gets heated add onion and saute until onion turns translucent. Then add ginger garlic paste and saute for a min. Then add cabbage, carrot, and beans.

   
2. Add pepper powder, required salt and saute on high flame. Then add soya sauce and saute until all vegetable is cooked 3/4th. Veggies must be crunchy. At last add finely chopped spring onions. Once done switch off the flame and let it cool for a while.

   
3. Place a spring roll pastry sheet and add one to two tsps of prepared veggies and roll it into a cylindrical shape as shown in the picture. At the end apply little water or cornflour paste or all-purpose flour paste and seal it tightly. So that filling does not come out while deep frying.

   
4. Heat another kadai and add a cup of oil. One oil gets heated add one by one prepared spring roll. Do not overcrowd. Cook on all sides until it turns golden brown and crispy. Remove it on a kitchen towel and serve hot with tomato ketchup.

   

Recipe Notes

• I used ready made spring roll pastry sheets.
• You can use any veggies of your choice.
• You can even add a finely chopped green chili while sauteeing onion.
• Make sure to roll the sheets firmly and at the edges add water and seal it thoroughly.
• If edges are not sealed properly filling might come out while deep frying.
• If you are health conscious, instead of deep frying spring roll you can bake it in an oven.

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Crispy and crunchy Veg Spring Roll is ready to relish with tomato ketchup.

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