Crispy Veg Spring Roll Recipe – Homemade Spring Roll Wrappers & Veggie Stuffing
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If you're a snack lover who enjoys crispy, golden rolls filled with flavorful veggies, this Crispy Veg Spring Roll Recipe is just what you need. These homemade delights are perfect as party appetizers, evening snacks, or even as a light meal when paired with a dipping sauce.
With this easy step-by-step guide, you'll learn how to make spring roll wrappers from scratch. Making your own wrappers ensures a fresh, crunchy texture and allows you to control the thickness and size. The vegetable stuffing is stir-fried to perfection, using shredded cabbage, carrots, and capsicum, all tossed in soy sauce and vinegar. This flavorful mix offers a delightful balance of tanginess and spice.
Once rolled and sealed, the spring rolls are deep-fried until golden brown and crisp. Serve them hot with sweet chili sauce or schezwan chutney for an irresistible treat.
To keep your spring rolls fresh and mess-free before serving or packing, wrap them in Ekvee Foodwrap – a high-quality, Oil & Grease Resistant, Microwave Safe, and Food Grade solution for all your food storage needs. Whether you're storing leftovers or prepping snacks for a picnic or party, Ekvee Foodwrap helps maintain freshness and prevents oil stains or sogginess.
For best results, line your container or serving tray with Food Wrapping Paper or wrap each roll individually to lock in crispness and flavor. Whether you’re cooking for your family or hosting guests, this recipe will always leave them asking for more.
Try this crunchy spring roll recipe today and enjoy the perfect combination of taste and texture—wrapped right with Ekvee Foodwrap!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Course: | Appetizer, Side Dish, Snack |
| Cuisine: | Asian, Indo-Chinese |
| Servings: | 8 Rolls |
| Calories: | 119 kcal |
Ingredients
For the wrapper:
- 2 cups maida, plain flour
- 2 tbsp corn flour
- ½ tsp salt
- 2½ cups water
For the stuffing:
- 2 tbsp oil
- 3 cloves of garlic, finely chopped
- 2 green chilies, finely chopped
- 2 tbsp spring onion, chopped
- ½ onion sliced
- 1 carrot julienned
- 2 cups cabbage, chopped
- 5 beans chopped
- ½ capsicum chopped
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 2 tsp chili sauce
- ¼ tsp pepper powder
- ½ tsp salt
Other ingredients:
- ½ cup maida paste for sealing
- Oil for frying
Instructions
To prepare the spring roll wrapper:
- In a large bowl, combine 2 cups of maida, 2 tbsp corn flour, and ½ tsp salt.
- Add 2½ cups of water gradually and whisk the mixture until smooth and lump-free.
- Heat a non-stick pan and lightly grease it. Pour a ladleful of batter and swirl to spread it evenly.
- Cook for a minute or until the sheet is cooked without browning. Flip and cook the other side.
- Remove from the pan and keep aside. Repeat for the remaining batter. Your spring roll wrappers are ready!
To prepare the vegetable stuffing:
- Heat 2 tbsp oil in a large wok. Add chopped garlic, green chilies, and spring onions. Sauté for a minute.
- Add sliced onions and stir-fry on a high flame.
- Now add the julienned carrot, chopped cabbage, beans, and capsicum. Stir-fry the vegetables while keeping them crunchy.
- Add vinegar, soy sauce, chili sauce, pepper powder, and salt. Mix well and cook for another minute. Your veggie stuffing is ready!
To fold and fry the spring rolls:
- Take a spring roll wrapper and place a spoonful of vegetable stuffing in the center.
- Apply a small amount of maida paste along the edges of the wrapper to help seal it.
- Fold the wrapper carefully, tucking in the sides, and roll it tightly to form a spring roll.
- Heat oil in a deep pan and fry the rolls on low to medium heat until golden brown and crisp.
- Drain on paper towels to remove excess oil.
Serving:
- Serve your crispy spring rolls hot with sweet chili sauce for dipping!