Spring Rolls are a delicious Chinese appetizer popular in many restaurants. Spiced vegetable filling with a Chinese flavor wrapped in a crisp outer wrapper, these spring rolls are so demanding. These spring rolls are easy to make at home either with homemade sheets or store bought ones, both the methods included. Learn to make Spring Rolls with the help of step by step pictures and video.
With a crisp outside and spicy vegetable filling these spring rolls are incredibly delicious. Spring rolls are a popular Indo- Chinese starter or appetizer. I have made spring rolls few times but somehow missed to post it, this time made up my mind to shoot and post it. These homemade spring rolls are way better than the store bought ones, Do try and enjoy!
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About Spring Rolls
Spring Rolls got its name as it was made during the spring festival or Chinese new year which marks the beginning of spring in lunar calendar. Spring Rolls has vegetable filling made with a variety of vegetables along with sauces, spices and herbs with a crisp outside made using flour.
Spring Rolls Sheets can be easily made at home and freezed for later use. You can use homemade spring roll sheets or use store bought ones too. The wrapper or the outer covering when deep fried gives a crisp texture making it an ideal snack or starter.
The filling can be either vegetables or chicken or noodles or cheese according to your liking. I have shared the classic version of spring rolls with vegetable filling in this post. With the gaining popularity of these spring rolls not only Chinese restaurants even many regular restaurants have these in their menu.
There are a variety of spring rolls available like the fresh Vietnamese spring rolls made using rice paper or the deep fried spring rolls that I have shared here and many more. In Asian countries you will find spring rolls pretty much every where.
Spring Rolls Video
Spring Rolls Ingredients
- Spring Roll Sheets – You can use store bought frozen spring roll sheets or homemade sheets.
- Vegetables – I have used cabbage, onion, capsicum, carrots along with spring onion.
- Sauces – Soy sauce, Red chili sauce and Tomato sauce is used here.
- Garlic, Ginger – Garlic and ginger adds a nice flavor to the filling.
- Flour – Maida is mixed with water to make a paste to seal the spring rolls. Corn flour is added while making vegetable filling to absorb extra moisture.
- Salt, Pepper powder – Salt is added to taste and pepper powder is added for spice.
- Oil – Olive oil or any cooking oil can be used.
- Dough Method – The dough method takes little effort and time but worth it as it comes out perfect just like in restaurants. It is crisp and stores well.
- Batter Method – The batter method is easy but the spring rolls are less crispy when compared to dough method. You need to dust flour in each crepe to store it else it will stick to each other.
Verdict – I would always prefer the dough method for the end result as it is super crispy and freezes well.
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Why this recipe works?
- Easy with step by step instructions and video.
- 2 methods to make homemade spring roll sheets
- Best tasting crisp spring rolls.
- Easily available ingredients in your pantry.
- Serves as a great appetizer or starter.
How to make Spring Rolls Step by Step
Prepare vegetable filling
1.Heat 2 tablespoon oil in a wok – add 2 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon spring onion stem.
2.Saute for few seconds.
3.Add 1 cup onion, 1 cup capsicum, 1 cup carrot and 2 and 1/2 cups cabbage – all thinly sliced.
4.Saute in high flame for 2 minutes.
5.Add 1 teaspoon pepper powder, salt to taste, 1 tablespoon soy sauce, 1 teaspoon red chili sauce, 2 tablespoon tomato sauce.
6.Give a quick sauté. Add 1 teaspoon corn flour along with 2 tablespoon spring onion.
7.Give a quick sauté and switch off.
8.Transfer to a bowl and set aside to cool down.
Prepare flour paste
9.To a bowl add 1/4 cup maida along with little water.
10.Mix it well to form a smooth paste, Set aside.
Wrap the filling
11.Thaw the frozen spring roll sheets first. Always keep it covered with a damp cloth to avoid drying up. I used 8′ X 8 ‘ sheets.
12.Peel the sheets carefully without tearing it.
13.Place sheet first then add 2 tablespoon prepared vegetable filling. If the sheet is small add 1 tablespoon filling.
14.Gently roll it tightly.
15.Bring the side to the center.
16.Fold from both the sides and bring it to center.
17.Roll tightly over to the edge.
18.Add the prepared flour paste.
19.Roll till the end and seal it completely.
20.It is ready to fry.
Wrap using homemade spring rolls sheet
21.Same way wrap using homemade spring roll sheets – add the filling.
22.Roll bring both the sides to the center.
23.Roll then add the flour paste.
24.Roll till the edge and seal it completely.
25.Repeat to finish until the filling gets over.
Deep frying
26.Heat oil – low to medium flame, should not be smoking hot. You can try adding a tiny piece of wrapper to check if oil is ready. Add 3-4 prepared spring rolls at a time.
27.Fry for few seconds, flip over gently and fry.
28.Fry until golden, drain oil and remove.
29.Repeat to finish.
Serve spring rolls hot with tomato sauce or sweet chili sauce.
Baking option
Preheat oven at 220 DEG C for 10 minutes. Place the spring roll sheets on a baking tray, brush with oil and bake in preheated oven at 220 DEG C for 12 to 15 minutes.
Expert Tips
- Filling – Vegetables can be of your choice. You can add mushrooms, broccoli, bok choy, purple cabbage or noodles or cheese etc. Alternatively you can even add crumbled or grated paneer or tofu.
- Sheets – You can use homemade spring roll sheets or store bought ones. Make sure to wrap in damp cloth to avoid it from drying up.
- Sauces – You can add green chili sauce too. Add more chili sauce to make it more spicy.
- Sealing – While wrapping fold it tight then add flour paste and seal completely so that i does not open up while frying.
- Frying – Always fry in low to medium flame not high flame. Remove the spring rolls when it is slightly golden. You can choose to shallow fry these rolls too.
Serving and Storage
You can freeze spring rolls sheets for about 2 months. The filling can last in fridge for 3-5 days. Fried spring rolls are best when served hot else it will not be crisp.
FAQS
1.What other filling can I add?
- Vegetables including carrots, broccoli, mushrooms, bok choy, purple cabbage, noodles, cheese etc.
- Grated or crumbled paneer or tofu.
2.Can I bake spring rolls?
Place the spring rolls in baking tray, bush both the sides with oil. Bake the spring rolls at 220 DEG C for 15 minutes.
3.What are the other options other than deep frying?
- Shallow frying
- Baking
- Air Frying
If you have any more questions about this Spring Rolls Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Spring Rolls Recipe | Vegetable Spring Rolls Recipe
Spring Rolls are a popular Chinese appetizer available in many restaurants. Spiced vegetable filling with a Chinese flavor wrapped in a crisp outer covering these spring rolls are so demanding. These spring rolls are easy to make at home either with homemade sheets or store bought ones, I’ve shared both the methods. Learn to make Spring Rolls with the help of step by step pictures and video.
Ingredients
- around 30 spring roll sheets
Vegetable Filling
- 2 tablespoon oil
- 2 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon spring onion stem
- 1 cup onion
- 1 cup capsicum
- 1 cup carrot
- 2 and 1/2 cups cabbage
- 1 tablespoon soy sauce
- 1 teaspoon red chili sauce
- 2 tablespoon tomato sauce
- 1 teaspoon pepper powder
- salt to taste
- 1 teaspoon corn flour
- 2 tablespoon spring onion
Flour paste
- 1/4 cup maida
- water as needed
Instructions
Preparing vegetable filling
Heat 2 tablespoon oil in a wok – add 2 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon spring onion stem.
Saute for few seconds.
Add 1 cup onion, 1 cup capsicum, 1/2 cup carrot and 2 and 1/2 cups cabbage – all thinly sliced.
Saute in high flame for 2 minutes.
Add 1 teaspoon pepper powder, salt to taste, 1 tablespoon soy sauce, 1 teaspoon red chili sauce, 2 tablespoon tomato sauce.
Give a quick saute. Add 1 teaspoon corn flour along with 2 tablespoon spring onion.
Give a quick saute and switch off.
Transfer to a bowl and set aside to cool down.
Prepare flour paste
To a bowl add 1/4 cup maida along with little water.
Mix it well to form a smooth paste, Set aside.
Wrapping the filling
Thaw the frozen spring roll sheets first. Always keep it covered with a damp cloth to avoid drying up. I used 8′ X 8 ‘ sheets.
Peel the sheets carefully without tearing it.
Place sheet first then add 2 tablespoon prepared vegetable filling. If the sheet is small add 1 tablespoon filling.
Gently roll it tightly.
Bring the side to the center.
Fold from both the sides and bring it to center.
Roll tightly over to the edge.
Add the prepared flour paste.
Roll till the end and seal it completely.
It is ready to fry.
Wrapping using homemade spring rolls sheet
Same way using homemade spring roll sheets – add the filling.
Roll bring both the sides to the center.
Roll then add the flour paste.
Roll till the edge and seal it completely.
Repeat to finish until the filling gets over.
Deep frying
Heat oil – low to medium flame, should not be smoking hot. You can try adding a tiny piece of wrapper to check if oil is ready. Add 3-4 prepared spring rolls at a time.
Fry for few seconds, flip over gently and fry.
Fry until golden, drain oil and remove.
Repeat to finish.
Serve spring rolls hot with tomato sauce or sweet chili sauce.
Video
Notes
- Filling – Vegetables can be of your choice. You can add mushrooms, broccoli, bok choy, purple cabbage or noodles or cheese etc. Alternatively you can even add crumbled or grated paneer or tofu.
- Sheets – You can use homemade spring roll sheets or store bought ones. Make sure to wrap in damp cloth to avoid it from drying up.
- Sauces – You can add green chili sauce too. Add more chili sauce to make it more spicy.
- Sealing – While wrapping fold it tight then add flour paste and seal completely so that i does not open up while frying.
- Frying – Always fry in low to medium flame not high flame. Remove the spring rolls when it is slightly golden. You can choose to shallow fry these rolls too.
