Spring Rolls | Chinese Vegetable Spring Rolls (Vegan)

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Spring rolls recipe with video and step by step photos – yummy and a popular Indo Chinese snack recipe of veg spring roll. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside.

spring roll recipe, veg spring roll, spring rolls recipe

They are a popular street food recipe in India. Apart from them many Indo Chinese recipes are popular like:

After sharing the spring roll wrappers recipe, in this post I will share how to make spring rolls. If you have the wrappers ready, then making spring rolls is not difficult and quite easy.

For this recipe You can also use store brought wrappers. if you are using the wrapper recipe which I had shared, then note that they can be fried only. If you bake them, then the edges become chewy and dense. For the homemade wrappers, have a look at this link → Spring roll wrappers.

The veggie filling recipe makes around 24 to 30 small to medium sized spring roll. The filling has noodles in it. If you want you can skip the noodles altogether or reduce the amount. You can also add bean sprouts in the stuffing. If you are a vegan then you don’t need to make any change in this recipe as its a vegan spring rolls recipe.

You can serve vegetable spring rolls hot with red chili sauce or red chili garlic chutney or tomato ketchup Or momos chutney. You can also serve them with schezwan sauce.

How to make spring rolls

1. First cook 75 grams noodles as per package instructions. Add the noodles in hot boiling water and cook them. Adding noodles is optional and you can skip them. If skipping noodles, then begin from step 5.

noodles for veg spring rolls recipe

2. The noodles should be cooked well.

noodles for veg spring rolls recipe

3. Then drain the noodles and rinse them thoroughly in water.

noodles for veg spring rolls recipe

4. Drain very well and keep aside. From 75 grams of raw noodles, you will get about 1 cup cooked noodles.

noodles for veg spring rolls recipe

5. Chop the veggies in thin long strips. For cabbage and carrot, you can shred them. Slice the green bell pepper/capsicum in thin strips. French beans you can slice them very thinly, diagonally. Chopping takes time, so you can also use a food processor to chop the veggies. please note you can use your choice of veggies.

veggies for veg spring rolls recipe

6. here is another pic where I have used red cabbage and mushrooms for the stuffing.

spring-rolls-recipe05a

Making spring rolls stuffing

7. Now heat 2 tbsp sesame oil in a wok or kadai. Keep the flame on medium intensity and add ⅓ cup spring onion whites.

spring onions for veg spring rolls recipe

8. Stir and then add all the veggies.

veggies for veg spring rolls recipe

9. Increase the flame to high and stir fry the veggies.

veggies for veg spring rolls recipe

10. Stir fry the veggies for 4 to 5 minutes on a high flame. The veggies need to have some crunch.

veggies for veg spring rolls recipe

11. Then add ½ tsp crushed black pepper or pepper powder. Also add 1 tsp finely chopped celery (optional).

pepper for veg spring rolls recipe

12. Add 1 tbsp soy sauce. Both black pepper and soy sauce can be adjusted as per your taste. stir everything very well.

soy sauce for veg spring rolls recipe

13. Then add the cooked noodles.

noodles for veg spring rolls recipe

14. Season with salt. Add less salt as soy sauce already has salt.

salt for veg spring rolls recipe

15. Stir again very well. The filling has to be dry.

making veg spring rolls filling

16. Switch off the flame and add 2 to 3 tbsp spring onion greens.

vegetable spring rolls filling

17. Stir and keep the filling aside. Let it cool down.

vegetable spring rolls filling

Preparing the sealing paste

1. In a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. I used all purpose flour.

maida for vegetable spring rolls recipe

2. Stir very well to make a thick paste without any lumps.

paste for vegetable spring rolls recipe

Method 1 – making veg spring rolls

1. Now take one spring roll wrapper and place it on your work surface. If you are using the Spring roll wrapper recipe which I have posted, then keep the cooked side facing you. Make sure that the spring roll wrappers are at room temperature before using them. with your fingertips, apply the sealing paste on the edges of the wrapper.

wrapper for veg spring rolls recipe

2. Then place 1 tbsp of the veggie stuffing on one side. If the spring roll wrappers are big in size, then you can a few more tbsp of the stuffing.

making vegetable spring rolls recipe

3. Gently but tightly roll till the end.

making vegetable spring rolls recipe

4. Seal the end part to the roll and place the roll with the sealed side downwards.

making vegetable spring rolls recipe

5. Now spread some of the paste on the sides.

making vegetable spring rolls recipe

6. Bring one side touching the roll and press gently.

making vegetable spring rolls recipe

7. Do the same with the other side. Again spread the batter on both the closed edges. I am comfortable rolling and sealing the spring rolls this way. But there is one more method I have explained in the next few steps.

making vegetable spring rolls recipe

Method 2 – making spring rolls

8. Second method is to roll halfway. then spread the batter on the sides. Here I overstuffed the roll 🙂

making vegetable spring rolls recipe

9. Seal both sides from sideways. Spread some batter on the sealed edges.

making vegetable spring rolls recipe

10. Then bring the open side on top of the roll. Press gently and seal it. While working with the wrappers, use light force from your hands, otherwise they may break. if there is any small tear then just spread some of the batter on it to close it.

making vegetable spring rolls recipe

Now place all the veg spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

making vegetable spring rolls recipe

Deep frying spring rolls

1. Heat oil at the deep frying temperature (180 to 190 degrees celsius). Gently slid on spring roll. If the oil is not hot enough, then the spring rolls absorb oil and become soggy.

frying vegetable spring rolls

2. Depending on the size of the pan or kadai, you can fry 2 to 3 veg spring rolls at a time.

frying vegetable spring rolls

3. Once they become light golden, turn them over and fry the other side.

frying vegetable spring rolls

4. Fry them till they are crisp and golden. The spring rolls get fried quickly.

frying vegetable spring rolls

5. Remove with a slotted spoon.

fried vegetable spring rolls

6. Drain them on kitchen paper towels to remove excess oil.

vegetable spring rolls

7. Garnish with some chopped spring onion greens and Serve the veg spring rolls hot with red chili sauce or tomato ketchup or red chili garlic chutney or schezwan sauce.

veg spring rolls recipe

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spring roll recipe, how to make veg spring roll recipe

spring rolls

4.7 from 40 votes
Veg spring rolls are a popular Chinese snack. These delicious vegan spring rolls are crunchy from outside, with a spiced vegetable filling from inside.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Cuisine Chinese, World
Course: Appetizers, Snacks
Diet: Vegan
Difficulty Level: Moderate

Servings 24 to 30
Units

Ingredients

for stuffing

  • 2 tablespoon sesame oil or any oil
  • 150 grams cabbage or about 2.25 to 2.5 cups shredded cabbage
  • 80 grams carrot or 2 small carrots shredded or ½ cup shredded carrots
  • 1 small to medium green bell pepper (capsicum) - thinly sliced or 1/3 cup thinly sliced green bell pepper
  • 7 to 8 french beans, sliced very thinly or ¼ cup thinly sliced beans
  • 2 to 3 cup small to medium spring onions (scallions) or 1/3 cup spring onions whites
  • ½ teaspoon crushed black pepper or black pepper powder or add as per taste
  • 1 tablespoon soy sauce
  • 1 teaspoon finely chopped celery (optional)
  • 1 cup cooked noodles or about 75 grams uncooked noodles (optional)
  • 3 tablespoon bean sprouts (optional)
  • 2 to 3 tablespoon chopped spring onion greens
  • salt as required
  • oil for deep frying

for the sealing paste

  • 6 tablespoon all purpose flour or corn starch
  • 4 to 5 tablespoon water or add as required to make a thick paste

other ingredients

  • 24 to 30 spring roll wrappers

Instructions

preparation

  • First cook 75 grams noodles as per package instructions. Add the noodles in hot boiling water and cook them.
  • Once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
  • Strain and keep aside.
  • Chop the veggies in thin long strips. For cabbage and carrot, you can shred them. Slice the green bell pepper/capsicum in thin strips. French beans you can slice them very thinly, diagonally. Chopping takes time, so you can also use a food processor to chop the veggies.
  • Please note you can use your choice of veggies.

making stuffing

  • Now heat 2 tbsp sesame oil in a wok or kadai. Keep the flame on medium intensity and add 1/3 cup spring onion whites.
  • Stir and then add all the veggies.
  • Increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
  • Then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
  • Add 1 tbsp soy sauce. Both black pepper and soy sauce can be adjusted as per your taste.
  • Stir everything very well. Then add the cooked noodles.
  • Season with salt. Add less salt as soy sauce already has salt. Stir again very well. The filling has to be dry.
  • Switch off the flame and add the spring onion greens. Stir and keep the filling aside. Let it cool down.

preparing sealing paste

  • In a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. I used all purpose flour.
  • Stir very well to make a thick paste without any lumps.

making spring rolls - method 1

  • Now take the spring roll wrapper. If you are using the wrapper recipe which I have posted, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.
  • Now with your fingertip, apply the paste on the edges of the wrapper. Then place 1 tbsp of the veggie stuffing on one side.
  • Gently but tightly roll till the end.
  • Seal the end part to the roll and place the roll with the sealed side downwards.
  • Now spread some of the paste on the sides.
  • Bring one side touching the roll and press gently.
  • Do the same with the other side. Again spread the batter on both the closed edges.

making spring rolls - method 2

  • Another method is to roll halfway. Then spread the batter on the sides.
  • Seal both the sides from sideways. Spread some batter on the sealed edges.
  • Then bring the open side on top of the spring roll. Press gently and seal it. 
  • While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.
  • Now place all the spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.

deep frying spring rolls

  • Heat oil at the deep frying temperature (180 to 190 degrees celsius). 
  • Gently slid a spring roll. If the oil is not hot enough, then they absorb oil and become soggy.
  • Depending on the size of the pan or kadai, you can fry 2 to 3 veg spring rolls at a time.
  • Once they become light golden, turn them over and fry the other side.
  • Fry till they are crisp and golden. The spring rolls get fried quickly.
  • Remove them with a slotted spoon.
  • Drain them on kitchen paper towels to remove excess oil.
  • Garnish with some chopped spring onion greens and serve veg spring rolls hot with red chili sauce or tomato ketchup.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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117 Comments

  1. Can we fold the spring roll sheet with noodles in the morning and fry them at night? Will the sheets turn soggy?

    1. you can do this way. but when frying do ensure that the edges are sealed well. if you refrigerate, then let the rolls come to room temperature before frying.

  2. Your recipes are the only ones which I follow step by step as it is and know the result is gonna be perfect!! I love the recipes and have been following them for a long time and now my mother has also started following your recipes only!! Just amazing work!!

    1. thank you arushi. so glad to know. give my regards to your mom. stay blessed. happy cooking.

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