Chits Kitchen

Veg Spring Rolls is an easy, tasty and crispy Chinese cuisine prepared by wrapping vegetable stuffing in thin Spring Rolls sheets. It is a Chinese snack recipe which has become very common in India also. Veg Spring Rolls is served as a starter or appetizer. It is also served in many party and marriage ceremonies.

Veg Spring Rolls are crunchy from outside and soft from inside. The name of this recipe derives from Chinese Spring Festival which is also known as Chinese New Year. During this time of the year only, Spring Rolls are eaten in China, so people refer it as Spring Roll.

There are different steps involved in preparing this tasty and crunchy Indo Chinese recipe. We can categorize into the following steps:

1. Preparation of Veg Spring Rolls Wrappers
2. Preparation of Vegetable Stuffing
3. Wrapping of Vegetable Stuffing in Wrappers
4. Deep Frying the Veg Spring Rolls

The most important part of Veg Spring Rolls is its stuffing. The common vegetables that we use in preparing the Spring Rolls are Cabbage, Carrot, French Beans and Capsicum. However apart from these vegetables we can also use other vegetables such as Cauliflower, Broccoli, Corns, etc. All the vegetables should be diced thinly and should be fine. We can use Noodles and Paneer also. Here we will be using few veggies along with Paneer to prepare the stuffing. We will be skipping the use of noodles here. I have shared the recipe of Spring Rolls wherein we have used veggies along with Noodles. Please try this recipe also.

The other important part of preparing Veg Spring Rolls is the preparation of Spring Roll wrappers. We can prepare the wrappers either from Plain Flour or Wheat Flour or Rice Flour. Most people prefer to use Plain Flour for making the spring roll sheets. So we will be also using Plain Flour to prepare it. The preparation of sheets that we use for wrapping the fillings is a very tedious task. There are two ways in which we can prepare Spring Roll sheets:

1. Preparation using Maida Dough: Here, first we prepare dough using Maida and Water. The dough is divided into small balls. These balls are then rolled one over the other to prepare the thin sheets. For detailed process of preparing the sheets with this method, please visit Spring Rolls Recipe which I have already shared in my previous posts. However this process looks a little tedious and time taking but it is worth preparing it.
2. Preparation using Maida Batter: This process looks easier than the previous one. Here we prepare a thin batter using Maida and Water. The consistency of the batter should be watery and of pouring consistency. This batter is then poured in hot frying pan in required quantity to prepare the sheets.

You can choose either of the process which ever you think is easy for you to prepare the Spring Rolls wrappers. Here we will be using the second method to prepare the thin sheets since I have already shared the first process of making the wrappers in my earlier post of Spring Rolls Recipe. The other option for Spring Roll sheets is to buy readymade one from the market. It makes the task of preparing this recipe more easy and quick. All the options are left with you to choose.

While wrapping the stuffing we must keep in mind that we seal the stuffing properly so that while frying them, the veggies do not comes out. For this purpose prepare a thick paste of maida and water to use it to seal the stuffing properly. We can prepare Veg Spring Rolls either by deep frying or by baking. If you like to have oil free diet, go for the baking option. Here we will be using the option of deep frying since it is the most common one in Indian homes. Also the taste of the rolls is delicious when we deep fry it.

To prepare Veg Spring Rolls, let’s first start with the preparation of Veg Spring Rolls wrappers. Take Maida, Corn Flour and Salt in a bowl. Add required amount of Water to prepare a thin batter. The batter should be of pouring consistency. Now heat few drops of Oil in a fry pan. With the help of tissue paper grease the pan by rubbing it all through the pan. Pour a ladleful of batter into the pan and swirl the pan to spread the batter uniformly. Pour out the excess batter back into the bowl. On cooking the thin sheets will start leaving the surface of the pan. With the help of your hand or ladle gently take out the sheets and place over a plate. In the same manner prepare all the sheets. Spread some maida between the sheets so that the sheets do not stick to each other.

Now we will move on to prepare the vegetable stuffing. Heat Oil in a pan over high flame. Add Chopped Garlic, Green Chilli and Sliced Onion. Saute for some time and then add the veggies such as Cabbage, Carrot, French Beans and Capsicum. Cook the vegetables over high flame so that it does not leave water and remains crunchy. Next add Vinegar, Soya Sauce, Chilli Sauce, Black Pepper, Salt and Sugar. Mix all the veggies and cook for few minutes. Now take small amount of Corn Flour in a bowl and add Water to it to prepare a thin paste. Add the paste into the veggies. It helps in absorbing the excess water in the stuffing if released while cooking. At last add Chopped Spring Onions and mix it. Cook for some more time. Switch off the flame and allow the stuffing to cool down completely.

Now take Maida in a small bowl and add water to it to prepare a thick paste. We will use this paste to seal the Spring Roll sheets. Take a thin sheet and place over a flat surface. Place small amount of stuffing at lower end leaving the edges. Roll the sheet covering the stuffing to half portion of the sheet. Next close the stuffing from both the sides. Finally roll the sheet completely to the other end. Seal the edges of the stuffed roll by applying maida paste. Seal the rolls properly so that the stuffing does not comes out while frying. In the same manner stuff all the rolls. Now we will fry these rolls.

Heat Cooking Oil in a deep kadai over medium flame. Once hot, gently drop Stuffed Veg Spring Rolls into it one by one. The number of rolls in the pan should be such that each roll gets enough space for frying. Allow the rolls to cook till it changes to light golden in colour by continuously flipping it. Once golden in colour, take out the rolls from the oil and place them over tissue paper to absorb excess oil. In the same manner fry the remaining Spring Rolls. Veg Spring Rolls is ready to serve. Serve Veg Spring Rolls hot by slicing it from between and serving it with Schezwan sauce or Tomato Ketchup or Chilli Sauce or Pizza Sauce. Along with it serve hot Coffee or Masala Tea.

Do prepare this tasty, crunchy and delicious recipe at home and give your valuable feedback in the comment section below. Like and share our page through social media platforms. Also share this recipe with your friends and relatives through Facebook, Twitter, Instagram and Pinterest.

Finally, do visit my other related Breakfast and Snacks Recipe,

Parantha Recipes

Sandwich Recipes

Pakoda Recipes

Dominos Garlic Breadsticks

Rava Bread Toast

Dabeli Recipe

Further to this I would also like to share my various Sweet & Desserts Recipes. Please try and give your valuable feedback.

Sweets (Mithai)

Halwa Recipes

Kheer Recipes

Cake Recipes

Let’s start preparing Indo Chinese Veg Spring Rolls….

Print Pin

4.84 from 42 votes

Veg Spring Rolls/Chinese Veg Spring Rolls

Veg Spring Rolls is a Chinese cuisine prepared by filling vegetable stuffing in Spring Roll sheets and then frying them in Oil till golden brown in colour.

Course Appetizer, Breakfast, Chaats & Appetizers, Snacks, Starters

Cuisine Chinese, Indo-Chinese, International

Diet Vegan

Keyword Veg Spring Rolls

Preparation Time 15 minutes minutes

Cook Time 30 minutes minutes

Passive Time 10 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 120kcal

Author Recipe by Chits

Equipments:

• Non-Stick Fry Pan
• Deep Kadai or Large Wok
• Tissue Paper

Ingredients:

For Veg Spring Rolls Sheets/Wrappers:

• 2 cups Maida (Plain Flour/All Purpose Flour)
• 2 tablespoon Corn Flour
• 1/2 teaspoon Salt
• 2 1/2 cups Water
• 4 tablespoon Oil

For Filling (Stuffing):

• 1 medium Sliced Onion
• 4 cloves Finely Chopped Garlic
• 2 piece Finely Chopped Green Chilli
• 2 cup Chopped Cabbage
• 1 medium Sliced Carrot
• 1/2 cup Thinly Sliced Capsicum
• 5-6 pieces Thinly Sliced French Beans
• 2 tablespoon Finely Chopped Spring Onion
• 2 tablespoon Vinegar
• 1 tablespoon Soya Sauce
• 2 teaspoon Chilli Sauce
• 1/4 teaspoon Pepper Powder
• 1/2 teaspoon Salt
• A pinch Sugar
• 2 tablespoon Oil
• 1 tablespoon Corn Flour
• 3 tablespoon Water

Other Ingredients:

• 1/2 cup Maida Paste (For Sealing)
• Oil (For Frying)

Instructions:

Preparation of Veg Spring Rolls Wrappers:

• First take Maida in a large bowl. To it add Corn Flour and Salt. Mix all the ingredients uniformly.
• Now add Water to the mixture and mix them with the help of whisk.
• Mix the mixture till a smooth lump free batter is formed. The consistency of the batter should be watery. If the batter is thick add more water to it. And if it becomes thin then add maida to it.
• To test the proper consistency of the batter, dip a spoon in the batter and take it out. The batter should easily run out of the spoon leaving a thin layer of the paste in the spoon. This is the right consistency for preparing the Spring Roll Wrappers.
• Now heat Fry Pan over medium heat. Pour few drops of Cooking Oil.
• Take a Tissue Paper and grease the pan by wiping out the Oil from the surface of the fry pan by rubbing it all around the pan.
• Pour ladleful of batter into the pan. Move the pan by swirling it so that the batter is uniformly spread forming circular shaped sheets.
• The wrapper should be thin. So as soon as you spread the batter uniformly all around the pan, pour the excess batter out of the pan into the bowl.
• Cook the wrappers till it is cooked completely. The sheet should be cooked but should not change its colour to brown.
• While cooking, the Spring Roll wrappers will start leaving the base of the fry pan by itself. When it gets cooked completely, peel off the wrappers from the fry pan with the help of your hand or with a ladle. The wrapper gets easily removed from the pan.
• Place the wrapper in a large plate and sprinkle some maida over it. Maida is spread so that the other wrappers when kept above it do not stick to each other.
• Next clean the fry pan with the help of tissue paper. Remember to clean the pan every time you prepare a new sheet.
• Again add few drops of Oil. Spread the Oil with the help of tissue paper by wiping it.
• Add a ladleful of batter and spread it uniformly. Remove the excess batter and prepare the sheet.
• In the same manner prepare the Spring Roll sheets for the remaining batter. Place the sheets one over the other by sprinkling some maida in between them. These sheets can be used for months by keeping it in refrigerator.

Preparation of Veg Spring Rolls Stuffing:

• Heat Oil in kadai over high flame. Add Chopped Garlic and Green Chilli. Stir it for few seconds.
• Next add Sliced Onion and fry it under high flame till it is semi cooked.
• Now add veggies such as Chopped Cabbage, Sliced Carrot, Thinly Sliced Capsicum and Thinly Sliced French Beans.
• Cook the veggies under high flame so that it does not release water and does not lose its crunchiness.
• After frying the veggies for some time, add Vinegar, Soya Sauce, Chilli Sauce, Black Pepper, Sugar and Salt.
• Mix all the ingredients well and cook for some time. Since Soya Sauce has a tinch of salty taste, Sugar is added to balance this salty taste of Soya Sauce.
• In the meantime take 1 tablespoon Corn Flour in a small bowl. To it add Water and mix it to prepare the paste.
• Add the Corn Flour paste to the veggies. Mix and saute for a minute under high flame. Corn Flour paste is added to absorb the excess water released later on by the vegetables on cooking.
• After cooking the veggies for a minute, at last add Chopped Spring Onion and mix it.
• Cook for around 30 seconds more and then switch off the gas. Stuffing for Spring Roll is ready. Allow the stuffing to cool down completely.

Stuffing of Veg Spring Rolls:

• First we need to prepare a thick Maida paste which we will require to seal the stuffing.
• Take Maida in a bowl. To it add Water as required and mix it to make a thick paste. The paste should be thick so that it can seal the stuffing.
• Now take a thin sheet of Spring Roll and remove the maida dusting from it. Place it over flat surface of your kitchen shelf or on the rolling board.
• Place small amount of stuffing at lower end that is towards your end, leaving the edges as shown in the picture.
• Roll the sheet over the stuffing till halfway.
• Then close the stuffing from both the sides by wrapping it towards the inner part of the sheet.
• Finally roll the sheets completely till the edges.
• Now take Maida Paste and apply at the lower edge of the sheet and seal the stuffing completely. Keep it aside.
• In the same manner stuff the remaining Spring Roll wrappers. Keep it covered with damp cloth. Now we will fry the stuffed Veg Spring Rolls.

Frying of Veg Spring Rolls:

• Heat Oil in a deep pan over medium heat. To check whether the oil is hot enough to fry the rolls, drop a small amount of maida dough. If it comes to the surface, the oil is ready to fry the Spring Rolls.
• Take the stuffed Spring Rolls and gently drop them into the Oil one by one. The stuffing should not come out. The number of Spring Rolls in the fry pan should be such that each roll has enough space for frying.
• Fry the rolls by continuously flipping them till they are light golden in colour.
  
• Once golden in colour, take the rolls out from the oil and place over tissue paper to absorb the excess oil. Similarly fry the remaining Spring Rolls.
  
• Tasty, crunchy and delicious Veg Spring Roll is ready to serve. Serve it hot with Tomato Ketchup, Green Chutney, Schezwan Chutney or Pizza Sauce along with Hot Coffee or Masala Tea.
  

Notes:

1. To prepare the thin sheets of Spring Roll, use non-stick fry pan. It makes our task easy as the sheets do not stick to the base of the fry pan.
2. While preparing the batter for Spring Roll Wrappers, do keep in mind that the consistency of the batter should be watery and not thick. It should be of pouring consistency. To check the proper consistency of the batter, dip a spoon into the batter and take it out. The batter should fall easily from the spoon leaving a thin layer on the surface of the spoon. If the batter is thick, add water to it and if it is thin add more maida to it.
3. Before pouring the batter into the pan to prepare the thin sheets of spring rolls, take few drops of oil in the pan and then grease it all over it by wiping the oil with tissue paper.
4. The thin sheets should not change its colour to golden or brown on cooking. It should remain white in colour only.
5. While placing the sheets one over the other after cooking, do sprinkle some All Purpose Flour between them so that they do not stick to each other.
6. You can prepare and keep the Spring Roll wrappers for months by deep freezing them in refrigerator. Whenever you wish to prepare Spring Roll, just take the sheets out, stuff them and fry them.
7. The vegetables used in preparing the stuffing should be cooked under high flame. This is done to ensure that the vegetables do not leave water while cooking.
8. Here we have added Corn Flour paste while preparing the stuffing. It is added so that if the veggies leave water while cooking then the corn flour paste will absorb it. It has the property of absorbing water.
9. Sugar is added to the vegetable stuffing to balance the taste. Soya Sauce has a salty taste. To balance this salty taste Sugar is added. If you want you can skip it.
10. Allow the vegetable stuffing to cool down completely before stuffing the spring roll wrappers.
11. The amount of stuffing to be filled should be proper. It should neither be less nor more. Also the amount of stuffing depends upon the size of the spring rolls.
12. Fry the Stuffed Spring Rolls in Oil till it changes its colour to golden brown. To serve crunchy Spring Roll, serve it hot instantly since the rolls becomes slightly soft on cooling.