Spring Rolls, Chinese Veg Spring Roll Recipe
by Tarla Dalal
Added to 1574 cookbooks
This recipe has been viewed 739969 times
spring rolls recipe | chinese spring roll | veg spring rolls | deep fried spring rolls | how to make spring rolls | with 27 amazing images.
The Chinese Veg Spring Roll has become so popular in India that it is now available in roadside eateries and restaurants too! In fact, frozen Spring Rolls, Veg Spring Rolls are also readily available in most supermarkets.
However, nothing can beat the impact of creating this all-time favourite Spring Rolls, Veg Spring Rolls 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 Chinese Veg Spring Rolls.
At home our kids love a Chinese meal comprising Chinese Vegetable Fried Rice, Veg Spring Rolls and Chinese Veg Manchow Soup.
Enjoy how to make Spring Rolls recipe with detailed step by step photos and video below.
- Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
- Add the onions and sauté on a high flame for 1 to 2 minutes.
- Add the capsicum and sauté on a high flame for 1 minute.
- Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
- Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.
- To make chinese veg spring roll, divide the stuffing into 7 equal portions and keep aside.
- Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
- Roll over the wrapper till ¾th.
- Fold over from both the sides one by one towards the centre.
- Finally roll it completely and seal the edge using a little maida-water mixture.
- Repeat steps 2 to 5 to make 6 more rolls.
- Heat the oil in a deep non- stick pan and deep-fry, 2 spring rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.
- Drain the on an absorbent paper and cut each spring roll diagonally into 3 equal pieces using a sharp knife.
- Serve the chinese veg spring roll immediately with schezaun sauce.
Spring Rolls Video by Tarla Dalal
Spring Rolls, Chinese Veg Spring Roll Recipe recipe with step by step photos
The Spring Roll, Veg Spring Roll is a Chinese dish that has become so popular in India. It is mostly had as a starter or a appetiser. Veg Spring Roll is loved by all the age groups and available in most Chinese restuarants. If you like the Chinese Veg Spring Roll recipe, given below are the links of similar Chinee veg recipes :
For making the stuffing for Veg Spring Roll, heat the oil in a broad non-stick pan
Add the garlic and ginger. These are the most essential ingredients of Indo-Chinese cooking. Additionally, you can even add celery and spring onions to this.
Sauté on a high flame for 30 seconds. It is very important to sauté the vegetables on a high flame so, they maintain their crunchy texture.
Add the onions.
Sauté on a high flame for 1 to 2 minutes or till they are slightly translucent.
Add the capsicum and sauté on a high flame for 1 minute. To make the vegetarian spring roll more colorful, you can even add red and yellow bell peppers.
Add the carrot. Broccoli, mushroom, babycorn, spinach, pakchoy can also be used to make the vegetable stuffing for spring rolls.
Add the cabbage. Can be substituted with red cabbage.
Add the noodles. While we have used boiled hakka noodles, you can even add instant boiled noodles.
Mix well and cook on a high flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the schezuan sauce. To make it more spicy, add red chilli sauce or sriracha too.
Add the tomato ketchup. It provides a nice tangy flavor to the fried spring rolls. I love making tomato ketchup at home using this homemade tomato sauce recipe.
Add the salt. The sauces and boiled noodles consists of salt so, be careful while adding salt.
Mix well and Veg Spring Roll stuffing is now ready. Keep aside.
To make a sealing paste for the Spring Rolls, take maida in a small bowl.
Add the water and mix well to form a thick, lump-free slurry.
For making Spring Roll recipe at home, place the wrapper on a clean,dry surface.
Place a portion of the filing mixture in one corner of the wrapper.
Roll over the wrapper till ¾th.
Fold over from both the sides one by one towards the center ensuring no air bubbles are trapped inside.
Finally roll it completely. Roll it tightly without leaving any space that would absorb excess oil.
Seal the edge using a little maida-water mixture.
Repeat steps 2 to 7 to make 6 more indo-chinese Spring rolls. Keep them covered until you fry them.
Heat the oil in a deep non- stick pan. Drop a small piece of wrapper, if it rises immediately to the top surface, the oil is hot enough to deep-fry the spring rolls.
Deep-fry 2 rolls at a time on a medium flame.
Fry till Spring Roll, Veg Spring Roll turn golden brown in colour from all the sides.
Drain on an absorbent paper. Remove the fried Spring roll in a plate.
Cut each vegetable Spring roll diagonally into 3 equal pieces using a sharp knife.
Serve the Spring roll immediately with schewan sauce.
Nutrient values (Abbrv) per roll
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