The paper thin spring roll sheets stuffed with a delicious Indo-Chinese style filling is what this veg spring roll recipe is all about. Be sure to watch the video!
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Indo-Chinese Style Spring Roll
So what is Indo-Chinese Cuisine? The quick Chinese-style cooking spiked with local Indian flavours and ingredients. The result is an outburst of addictive flavours.
Spring Roll is a popular Indo-Chinese snack made with paper-thin spring roll pastry sheets stuffed with stir-fried chicken, noodles, vegetables, or seafood.
Crisp on the outside and filled with delicious flavours from the inside, they are irresistible. You can’t stop at a single piece. I recommend making a double batch because they will go fast!
Spring Roll Pastry Sheet
I always prefer using readymade spring roll wrappers.
They are equal in size, convenient to use, time-saving, and ease the entire process of making spring roll home.
- I use an 8-inch (200mmx200mm) square spring roll pastry sheet. You can use a smaller dimension sheet as well.
- In India, TYJ Spring Roll Pastry and Switz are some brands that sell quality spring roll wrappers. These pastry sheets can be stored in the freezer for 2 – 3 months. Thaw them at room temperature before using them.
- All you need to do is prepare to fill, tuck it inside the sheets, deep-fry, and the best homemade spring rolls are ready.
The Unique Spring Roll Filling
Want to know the secret behind my popular Veg Spring Roll Recipe? It is a light, flavoursome filling made with vermicelli (seviyan) and colourful vegetables.
The stuffing prepared with vermicelli is easy to make and tastes delicious. The leftover boiled vermicelli can be used to make breakfast upma.
With a homemade Sweet Chili Sauce on the side to dip the spring rolls, I am always poised about this party snack.
My Tried and True Tips
- Always cover the pastry sheets and the shaped spring rolls with a clean, moist muslin/cheesecloth, as they dry very quickly.
- Make sure to neatly and tightly fold the spring roll sheets and seal all the corners. Otherwise while frying, the oil will fill inside the spring roll, or the filling will spill into the hot oil.
- Allow the vermicelli mixture to cool before stuffing it in the spring roll.
- Deep-fry the spring rolls in small batches over medium heat for a nice golden crust.
- Bake or air fry spring roll after brushing with oil at 200 degrees Celsius until crisp, pale golden from all sides. Turn halfway through the cooking time.
- At last, the spring roll tastes best when served hot and fresh. After a few hours, they become less crispy. The best way to reheat a leftover spring roll is quick air-frying.
Watch Veg Spring Roll Video
More Indian Chinese Snack Recipes
- Crispy Corn
- Chilli Idli Fry
- Chilli Chicken
- Gobi Manchurian
- Sweet Corn Soup
- Crispy Lotus Stem
- Honey Chilli Potato
- Crispy Noodle Chaat
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Veg Spring Roll Recipe
- Stir Fry Pan
- Deep Frying Pan
Ingredients
Ingredients for Filling:
- 4 tablespoon cooking oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- ½ cup finely chopped onion
- ½ cup finely chopped cabbage
- ½ cup finely chopped carrot
- ½ cup finely chopped capsicum
- Salt and black pepper to taste
- 1 tablespoon light soy sauce
- 2 tablespoon white vinegar
- 2 tablespoon green chili sauce
- 2 tablespoon tomato ketchup
- ¼ cup fine chopped spring onion greens
- 2 Cup vegetable oil, to deep-fry
Ingredients for Cornflour Paste:
- 1 tablespoon corn flour
- 2 tablespoon water
Instructions
Prepare Filling:
- To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
- Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.
- Add vegetables and stir fry over high heat for 1 – 2 minutes to evaporate moisture of vegetables.
- Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.
- Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.
- Combine cornflour (starch) and water to make a thick paste. Set aside.
Assemble Spring Roll:
- To make the spring rolls, take 12 sheets of 8×8 inch spring roll wrappers.
- Place one pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
- Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.
- Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.
Fry Spring Roll:
- Heat oil in a deep frying pan.
- Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.
- Serve Veg Spring Roll immediately with Sweet Chili Sauce.
Recipe Notes:
- I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
- Fold the spring rolls tightly so that there is no empty space inside.
- Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt.
- You can prepare the filling 5 – 6 hours in advance and store it in the refrigerator.
Nutrition
foodiewish says
I love making spring rolls and always make enough to freeze for later. These look fantastic.
Hina Gujral says
Great! Thank you so much
Shruthi says
Can’t think of a better snack for this weekend 🙂 Thank you
Hina Gujral says
It is perfect for the weekend drinks party!