Easy Veg Spring Rolls Recipe

Spring rolls are a favourite snack enjoyed by many. This easy-to-make veg spring rolls recipe is perfect for Indian-style street food lovers. Packed with crunchy vegetables and wrapped in a crispy sheet, these spring rolls are a hit at any gathering. Follow this step-by-step guide to make tasty spring rolls at home.

Veg Spring Rolls 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 onions, 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

Preparing the Spring Roll Wrapper:

1. In a large bowl, mix 2 cups of maida, 2 tbsp corn flour, and ½ tsp salt.
2. Gradually add 2½ cups of water, whisking continuously to form a smooth, lump-free batter.
3. Heat a non-stick pan and lightly grease it with oil.
4. Pour a ladleful of batter onto the pan, swirling it to spread evenly.
5. Cook for about a minute until the wrapper is set but not browned.
6. Flip it gently and cook for another few seconds.
7. Remove the wrapper and set it aside. Repeat with the remaining batter.

Preparing the Vegetable Stuffing:

1. Heat 2 tbsp oil in a large wok.
2. Add finely chopped garlic and green chilies, sauté for a minute.
3. Add spring onions and sliced onions, stir-frying on high flame.
4. Add julienned carrot, chopped cabbage, beans, and capsicum.
5. Stir-fry the vegetables while maintaining their crunchiness.
6. Add vinegar, soy sauce, chili sauce, pepper powder, and salt. Mix well to combine.
7. Remove from heat and let the stuffing cool.

Assembling and Frying the Spring Rolls:

1. Take a prepared wrapper and place a tablespoon of vegetable stuffing in the center.
2. Apply a thin layer of maida paste around the edges of the wrapper to seal it.
3. Roll the wrapper tightly, folding in the sides to ensure a secure seal.
4. Heat oil in a deep frying pan over low flame.
5. Carefully add the spring rolls to the hot oil, frying until golden brown and crisp.
6. Remove the spring rolls and drain excess oil on paper towels.
7. Serve hot with sweet chili sauce.

Nutrition Information

• Calories: 119 kcal
• Carbohydrates: 21 g
• Protein: 3 g
• Fat: 3 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Sodium: 380 mg
• Potassium: 113 mg
• Fiber: 1 g
• Sugar: 2 g
• Vitamin A: 1115 IU
• Vitamin C: 23 mg
• Calcium: 16 mg
• Iron: 1 mg

Tips for Perfect Spring Rolls

1. Wrapper Thickness: Ensure the batter is smooth and the wrappers are thin to get crispy rolls.
2. Stuffing Preparation: Do not overcook the vegetables; they should retain some crunchiness.
3. Sealing: Use enough maida paste to seal the edges properly to prevent the rolls from opening during frying.
4. Frying Temperature: Fry the rolls on a low flame to ensure they cook evenly and become crispy.
5. Variations: Add paneer or tofu for added protein or experiment with different vegetables according to your preference.

Enjoy making and eating these delicious vegetable spring rolls. They are perfect for snacks, appetizers, or even a light meal.