Homemade Vegetable Spring Rolls Recipe

Homemade Vegetable Spring Rolls are crisp homemade finger foods filled with spicy stir fried Chinese flavored vegetables. In Chinese cuisine, these tasty rolls filled with vegetables or meat are normally served during the spring season, hence the name spring rolls. They are a good accompaniment to any Asian influenced meal.

A while back, I had come across a packet of frozen spring roll wrappers in the freezer section of my local grocery store. I remember making baked spring rolls a few months ago and decided to share the same with all of you.

The wrappers were left overnight in the refrigerator to thaw. Well, any spring roll needs a spicy and flavorful filling and my favorite has always been stir fried crunchy vegetables with a spicy touch to it.

You can use any mix of vegetables but I love to use colorful carrots with crunchy cabbage along with bell pepper. You can add sprouts, green beans etc. For a spicy touch, it is my homemade chili garlic paste which is always stocked in my refrigerator.

The key to a crunchy filling which does not spill out of the rolls is to julienne or grate the vegetables and stir fry on high heat until they are crisp tender. Keep adding liquids to a minimum. We need a dry filling to avoid soggy rolls.

I have not added soy sauce as this gives a blackish color to the filling which I do not like. You can add a teaspoon or so if you like.

These rolls were made extra bright and green by incorporating minced green onions and cilantro. Try to avoid mushrooms as they add moisture to the filling.

Once the filling was ready and cooling on the counter, I proceeded to remove the wrappers from the packet. To my dismay, they were all crumbling and falling apart! There was no way I could use them to make baked spring rolls!

Although, I was so looking forward to sharing my baked spring roll recipe with all of you, with the filling already prepared and tea time fast approaching, I decided to reach out to my tried and tested homemade spring roll dough (which I have been using for the last few years) using all purpose flour which I normally use for my vegetable samosas.

A quick mix of the dough and a good 30 minute rest, deep fried vegetable spring rolls were ready to be made. Serve them with your favorite sauce or even just ketchup, maybe mixed with a dash of my chili garlic paste (yumm!) and these homemade Chinese finger foods are yours to enjoy. If you can find ready made spring roll wrappers, your job becomes much easier and faster; but my preference has always been these homemade rolls.

I hope you love my version of homemade spicy vegetable spring rolls, albeit fried. They are perfect as an appetizer or starter at any party, a good accompaniment to any Asian meal or a good evening snack to enjoy with your chai or coffee.

If you are looking for more Chinese recipes, try : Mushroom Fried Rice, Vegetable Manchow Soup etc.

Homemade Vegetable Spring Rolls Recipe
Vegetable spring rolls are savory Chinese rolls filled with spicy and crunchy vegetables in classic Chinese flavors; perfect as appetizers, starters or finger foods at any party.
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1069 calories
122 g
0 g
58 g
18 g
4 g
372 g
375 g
6 g
0 g
50 g
Nutrition Facts
Serving Size
372g
Amount Per Serving
Calories 1069
Calories from Fat 511
% Daily Value *
Total Fat 58g
89%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 40g
Cholesterol 0mg
0%
Sodium 375mg
16%
Total Carbohydrates 122g
41%
Dietary Fiber 10g
39%
Sugars 6g
Protein 18g
Vitamin A
218%
Vitamin C
124%
Calcium
11%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the vegetable filling
  1. ½ cup grated carrots
  2. ½ cup thinly sliced cabbage
  3. ¼ cup red capsicum/bell pepper (you can use any color)
  4. ¼ cup chopped green onions (white portion)
  5. 1 teaspoon grated ginger
  6. 1 teaspoon grated garlic
  7. 2 tablespoons finely chopped coriander leaves/cilantro
  8. 2 tablespoon chopped green onions (green portions)
  9. 1 to 2 tablespoons chili garlic paste
  10. 1 teaspoon black pepper powder
  11. ½ teaspoon to 1 teaspoon vinegar
  12. 2 tablespoons oil (sesame oil or any cooking oil)
  13. Salt to taste
For the spring roll covers
  1. 1 cup all purpose flour/maida
  2. 2 tablespoons hot oil
  3. Salt to taste
To make the vegetable filling
  1. Heat oil in a large kadai or deep saucepan.
  2. Once the oil is hot, add white portions of green onions and sauté for a minute or two on medium heat until slightly soft. Stir in grated ginger and garlic and fry again for a few minutes until the raw smell reduces.
  3. Stir in vegetables; carrots, cabbage, bell pepper etc. and mix well. At this stage, add chili garlic paste and salt to taste (chili garlic paste has some salt) and give it a good stir, sautéing on high heat for a few minutes until the vegetables are crisp tender. Do not over fry.
  4. Add vinegar, give it a good mix and garnish with chopped green onions. Mix well and remove from heat.
  5. The filling should be dry, so if there is some moisture still in the mixture, stir fry on high until dry or you can place the mixture in a colander to drain out the excess liquid.
  6. Spicy, vegetable filling for spring rolls is ready. At this stage, you can store it in the refrigerator for later use in spring rolls or even as a tasty filling for sandwiches.
Preparing the dough for spring rolls
  1. In a large mixing bowl, mix all purpose flour and salt. Heat 2 tablespoons of oil and add to this mixture.
  2. Mix gently with your fingers to incorporate the fat well.
  3. Add water and make fairly stiff dough; keep aside covered to rest for about 30 minutes.
To assemble the spring rolls
  1. Make about 8 balls of the dough.
  2. Dust each ball with more flour and roll into a thin round sheet. Try to roll as thin as possible.
  3. Keep 2 tablespoons of filling in one corner of the sheet as shown.
  4. Bring the bottom portion of the sheet over the filling and tuck it underneath the filling.
  5. Next, bring the sides of the rolled dough over the covered filling. Apply water to the top edges of the sheet. Start rolling to form the spring rolls and seal well to keep the filling inside.
  6. Make sure the rolls are tightly rolled. Keep aside. Continue with the rest of the dough balls.
  7. Heat oil for deep frying.
  8. Once the oil is hot, gently slide in the prepared spring rolls, about 2 to 3 at a time; do not over crowd the pan.
  9. Reduce the heat to medium low and deep fry until golden brown. Remove and place on paper towels to absorb the extra grease.
  10. Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc.
Notes
  1. The filling should be devoid of any moisture. If you feel there is moisture, sauté for a few more minutes or drain the excess moisture. Do not overstuff the rolls.
  2. The same filling can be used for making Chinese style samosas; just shape the dough into samosas.
  3. While serving for a party, you can deep fry them until almost done and keep aside. Just before serving, deep fry in hot oil again for a minute or two, to make super crispy vegetable spring rolls.
beta
calories
1069
fat
58g
protein
18g
carbs
122g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Homemade Vegetable Spring Rolls:

To make the vegetable filling:

  • Heat oil in a large kadai or deep saucepan.
  • Once the oil is hot, add white portions of green onions and sauté for a minute or two on medium heat until slightly soft. Stir in grated ginger and garlic and fry again for a few minutes until the raw smell reduces.

  • Stir in vegetables; carrots, cabbage, bell pepper etc. and mix well. At this stage, add chili garlic paste and salt to taste (chili garlic paste has some salt) and give it a good stir, sauteing on high heat for a few minutes until the vegetables are crisp tender. Do not over cook the vegetables.

  • Add vinegar, give it a good mix and garnish with chopped green onions. Mix well and remove from heat.

  • The filling should be dry, so if there is some moisture still in the mixture, stir fry on high until dry or you can place the mixture in a colander to drain out the excess liquid.
  • Spicy, vegetable filling for spring rolls is ready. At this stage, you can store it in the refrigerator for later use in spring rolls or even as a tasty filling for sandwiches.

Preparing the dough for spring rolls:

  • In a large mixing bowl, mix all purpose flour and salt. Heat 2 tablespoons of oil and add to this mixture.
  • Mix gently with your fingers to incorporate the fat well.
  • Add water and make fairly stiff dough; keep aside covered to rest for about 30 minutes.

To assemble the spring rolls:

  • Make about 8 balls of the dough.
  • Dust each ball with more flour and roll into a thin round sheet. Try to roll as thin as possible.
  • Keep 2 tablespoons of filling in one corner of the sheet as shown.
  • Bring the bottom portion of the sheet over the filling and tuck it underneath the filling.
  • Next, bring the sides of the rolled dough over the covered filling. Apply water to the top edges of the sheet. Start rolling to form the spring rolls and seal well to keep the filling inside.
  • Make sure the rolls are tightly rolled. Keep aside. Continue with the rest of the dough balls.

  • Heat oil for deep frying.
  • Once the oil is hot, gently slide in the prepared spring rolls, about 2 to 3 at a time; do not over crowd the pan.
  • Reduce the heat to medium low and deep fry until golden brown. Remove and place on paper towels to absorb the extra grease.
  • Serve hot, crispy and spicy homemade vegetable spring rolls with tomato ketchup, chili garlic sauce etc.

  • Enjoy these spicy homemade Chinese vegetable spring rolls with your evening chai/coffee, serve it to your family and friends at any party or as a crispy accompaniment to any Asian meal.

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