This Crispy Veg Spring Roll Recipe is perfect for snack lovers who crave crispy, golden rolls with a delicious vegetable stuffing. With this easy step-by-step guide, you’ll learn how to make your own spring roll wrappers at home, ensuring a fresh and crunchy result every time. The vegetable filling is packed with flavor, featuring cabbage, carrots, and capsicum, stir-fried with soy sauce and vinegar for a perfect balance of tanginess and spice. Serve these spring rolls hot with sweet chili sauce for a perfect snack or appetizer at parties.
Crispy Veg Spring Roll Recipe – Homemade Spring Roll Wrappers & Veggie Stuffing
A delightful and easy-to-follow recipe for crispy veg spring rolls made with homemade wrappers and a flavorful vegetable stuffing. Perfect for parties or as a light snack, these rolls are deep-fried to golden perfection and best served hot with sweet chili sauce.
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 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 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!
Video
Notes
Nutrition (per roll):
- Calories: 119 kcal
- Carbohydrates: 21g
- Protein: 3g
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 1g
- Sodium: 380mg
- Potassium: 113mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 1115 IU
- Vitamin C: 23mg
- Calcium: 16mg
- Iron: 1mg
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