Sunday, August 19, 2012

Vegetable Spring Rolls

Vegetable Spring rolls are ageless appetizers in my Chinese cuisine closet, my granny loves it, the kids in my family love it - it works in any kind of party. It is primarily made by rolling a mixture of shredded vegetables like cabbage, carrot, bell peppers  & sometimes even noodles & sprouts in to thin spring roll pastry sheets. There are many versions of the stuffing & the ways to cook these i.e. fry or boil or now a days even bake.  But for now, I decided to stick with the traditional Indo-chinese way of deep frying. Frying gives these spring rolls a crunchy texture which I definitely like. 

For spring roll stuffing:
1/4 cabbage finely shredded
1 carrot cut into fine juliennes
1/4 red bell pepper cut into fine juliennes
1/4 green bell pepper cut into fine juliennes
1/4 yellow bell pepper cut into fine juliennes
2-3 spring onions cut into juliennes
1 tsp green chili paste (or 2-3 green chilies finely chopped)
1 tsp garlic paste
1 tbsp hot chili sauce
salt & pepper to taste
1 tbsp oil

Also required: 
Few spring roll sheets (available in the freezer section of any Asian stores)
1 tbsp cornflour mixed in 2 tbsp of water
Oil for deep frying

For Spring Roll stuffing:
  • Heat oil in a pan & once hot add the spring onions. Saute & immediately add green chili & garlic paste. Saute for a min or till raw garlic smell disappears.
  • Add the bell peppers & carrots & saute for 2 mins before adding the cabbage. 
  • Now add the cabbage & salt, pepper to taste. Mix well. Cook for 2 mins. 
  • Add the chili garlic sauce & mix. 
  • That's it, our spring roll stuffing is ready. Allow it to cool completely before making the spring rolls. 

  • The stuffing should be dry as moisture will make spring rolls soggy. To avoid this, cook this stuffing on high flame. If your mixture still does feel moist, then add a tbsp of cornflour & mix. The cornflour will help absorb moisture. 
  • Don't cook the vegetables till they are soft. They should be semi cooked so that their crunchiness is retained.

To make Spring Rolls: 
  • Thaw the spring roll sheets as per package instructions & cover them with damn cloth when you are making spring rolls. This will prevent them from drying. 
  • Work with one sheet at a time. Place the sheet so that one of the pointed ends is facing towards you as shown in the picture. 
  • Place around a tbsp (or more) of the filling at the the start of the corner & roll it half way through. 
  • Now bring both the sides inside & seal them by applying some cornflour paste.
  • Continue rolling till you reach the end & seal the edges well using cornflour paste.
  • Place the completed spring roll on a plate dusted with flour to avoid them sticking to the plate. 
  • Repeat the above steps to make as many spring rolls as you want. I was able to make 10 spring rolls using this stuffing. 
  • Heat oil in a large vessel for deep drying & once hot, fry the springs rolls at even temperature. 
  • Flip the spring rolls once they turn golden brown. Once both sides are evenly colored golden, drain & remove on absorbent paper to soak the extra oil. 

Tip: You can make these spring rolls ahead of time & fry them just before your guest arrive. Just make sure you cover them with damn cloth or plastic wrap.

That's it, our Vegetable Spring Rolls are ready. Enjoy these crispy appetizers with Ketchup, sweet n sour  sauce,chili sauce or any sauce of your choice. Serve hot!!

Happy Cooking!!

Sending this recipe to event:
Let’s Cook #18 ~ Starters / Appetizers 

Sending the recipe to events: 
Spotlight: Healthy Snacks (Original Announcement Page)


  1. always wanted to try it.. looks perfectly made :)

  2. Love this spring rolls. Well explained easy to follow steps.. Recipe bookmarked.
    Divya's Culinary Journey

    1. Thanks Divya, do try it & am sure you & your family will enjoy it.

  3. Mouthwatering :-)
    Was planning to try this !!!


    Today's Recipe
    Kesar Kulfi

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  5. so prefect spring rolls.. Kids will love it

  6. Can I have some NOW? :) Looks delicious Shwetha...

  7. Wants to try it...Nice evening snack..

  8. Irresistible and super crispy rolls, wish i live near you..

  9. OMG... this is something very interesting and yummy snack... love the step by step pictures...

    Event: Dish Name Starts With N till August 31st


  10. this looks awesome... am tempted to make some spring rolls

  11. Delicious and crispy spring rolls Shweta.

  12. Looks Yum

  13. Super delicious and crispy rolls!! Well explained and very useful tips..Loved the delectable clicks!!!

    Today's Recipe - Rice, dal and fish fry - Tasty & easy lunch idea
    You Too Can Cook Indian Food Recipes

  14. Its tooooooo perfect..... Love it....

  15. Your site is so bright and beautiful that you inspired me to clean mine up a bit. Also, I saw the Food Blogs link here and took a look at it; now I've joined. Thanks so much. BTW, love this recipe.

    Keep writing...

  16. Awesome! Those are some perfectly made spring rolls! i could eat a whole bunch. its been a while since i ate any since the restaurant ones are usually so oily and stale oil smelly. add wrappers tot he next grocery list!

  17. Spring rolls! My absolute favourites! Totally yummer

  18. Each one looks so crispy... nice recipe !

  19. Perfectly made with a crispy looking crust!! I'm sure it was delicious too :)

  20. Shwetha, the crust looks perfect!

  21. Love your spring rolls . I will book mark your recipe to try soon.


  22. Loved the sring rolls.. wil surely try them out..!!


    1. Thanks Sheelu :) Glad you liked it!! Let me know how they turned out :)

  23. yummy and surfed net to learn how to make spring rolls exactly but got an idea....thanks for it....Will try the pictorial and step wise procedure

    1. Thanks, would love to hear how they turned out :)

  24. Hi Shweta, those spring rolls are so yummy! Can you tell me what type of pastry sheets you used? Did you use phyllo sheets or egg base sheets? We don't eat egg. We r pure vegetarians. Can you please suggest an eggless pastry sheets? Thank you for the recipe.

    1. Hi Santhi, I use the Spring roll pastry sheets, they are eggless. I've used the same for this recipe. I bought mine from a local Asian grocery stores, you will find them in freezer section. I hope you find these eggless sheets & try this recipe.

  25. Hey Shweta, Your Spring rolls look perfect.Can I make this a day before and fry just when the guests arrive, if so how should i keep it? refrigerated or freezed?

    Thank You very much for your time

    1. Hi Rose, I would suggest freeze them in airtight container & then make sure you bring them to room temp before frying. Be careful as oil may splutter while frying. Let me know if this worked for you.

  26. It is very very useful and in a very easy way, any one can try it.
    take care and love


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