Spring Rolls, Chinese Veg Spring Roll Recipe

5/5 stars  100% LIKED IT    7 REVIEWS ALL GOOD

Added to 1497 cookbooks   This recipe has been viewed 650208 times

The Spring Roll is a Chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too! In fact, frozen Spring Rolls are also readily available in most supermarkets.

However, nothing can beat the impact of creating this all-time favourite in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp.

It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezwan Sauce, so remember to serve it along with the Spring Rolls.

Add your private note

Spring Rolls, Chinese Veg Spring Roll Recipe recipe - How to make Spring Rolls, Chinese Veg Spring Roll Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 7 rolls
Show me for rolls

7 spring roll wrappers

For The Stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
1/2 cup boiled hakka noodles
2 tsp schezuan sauce
1 tsp tomato ketchup
salt to taste

To Be Mixed Into A Maida-water Mixture
1/4 cup plain flour (maida)
4 tbsp water

Other Ingredients
oil for deep-frying

For Serving
schezuan sauce
For the stuffing

  1. Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
  2. Add the onions and sauté on a high flame for 1 to 2 minutes.
  3. Add the capsicum and sauté on a high flame for 1 minute.
  4. Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
  5. Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.

How to proceed

  1. Divide the stuffing into 7 equal portions and keep aside.
  2. Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
  3. Roll over the wrapper till ¾th.
  4. Fold over from both the sides one by one towards the centre.
  5. Finally roll it completely and seal the edge using a little maida-water mixture.
  6. Repeat steps 2 to 5 to make 6 more rolls.
  7. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.
  8. Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife.
  9. Serve immediately with schezaun sauce.

Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Recipes Touched By the Magic of Saffron

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Spring Rolls, Chinese Veg Spring Roll Recipe
 on 01 Aug 16 06:54 PM

I made yesterday spring rolls everyone liked it Thank you so much..
| Hide Replies
Tarla Dalal    Hi Sangeeta, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
02 Aug 16 08:44 AM
Spring Rolls, Chinese Veg Spring Roll Recipe
 on 11 Apr 16 11:41 PM

tried it loved it enjoyed making it thank u for this wonderful recepie
Spring Rolls ( Chinese Cooking )
 on 14 Oct 15 09:05 AM

Spring Rolls when I think of them I want to eat them now itself, I made them yesterday for dinner and my husband enjoyed every bite with Schezuan sauce.
Spring Rolls ( Chinese Cooking )
 on 15 Mar 13 09:39 PM

I like the traditional method of making the covering from pancakes in this Spring Rolls recipe, it is soft and crisp, unlike the ready spring roll wrappers which are thin and crisp.
Spring Rolls ( Chinese Cooking )
 on 01 Jan 13 09:05 PM

nice... we wish to cooperate with you.. pls link us http://www.chowcarte.com/?p=268#more-268
Spring Rolls ( Chinese Cooking )
 on 06 Oct 11 11:44 PM

it was excellent!
Spring Rolls ( Chinese Cooking )
 on 23 Aug 11 11:37 AM