Perfect Indo-Chinese Veg Spring RollsVeg
Learn how to make crispy and delicious Veg Spring Rolls from scratch. This classic Indo-Chinese snack features a perfectly thin, homemade wrapper stuffed with a flavorful, crunchy mix of sautéed cabbage, carrots, capsicum, and aromatic spices. Perfectly golden and deep-fried to perfection, these rolls are ideal for evening tea or party appetizers. Serve them piping hot with a side of spicy dipping sauce for an authentic and satisfying street-food experience at home.
Ingredients
For the Spring Roll Sheets:
1 cup All-Purpose Flour (Maida)
1 tsp Salt
2 tbsp Oil
as needed Water
For the Vegetable Filling:
1 tbsp Oil
1 tsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 piece Onion (thinly sliced)
1 piece Green Capsicum
1 piece Carrot
1 cup Cabbage (chopped)
1 tsp Salt
as needed Black Pepper Powder
1 tsp Vinegar
1 tsp Soy Sauce
1 tsp Red Chilli Sauce
as needed Spring Onion Greens
For the Seal Paste:
2 tbsp All-Purpose Flour (Maida)
as needed Water
Instructions
Step 1— Prepare the Spring Roll Sheets
1
In a bowl, combine the all-purpose flour (maida), salt, and oil. Mix well.
2
Gradually add water and knead the mixture into a firm, smooth dough.
3
Cover the dough with a wet cloth and let it rest for 30 minutes.
4
After resting, knead the dough again for a couple of minutes and divide it into small, equal-sized balls.
5
Roll each ball out into a very thin, transparent sheet on your rolling surface.
6
You can either cut these into uniform squares for consistent rolls or use them as-is for slightly larger rolls.
Step 2— Prepare the Vegetable Filling
1
Heat oil in a wok over medium heat.
2
Add the finely chopped garlic and ginger; sauté for a few seconds.
3
Add the sliced onion and cook until translucent.
4
Stir in the julienned capsicum, carrot, and shredded cabbage. Sauté until the vegetables are tender yet crisp.
5
Season with salt, black pepper, vinegar, soy sauce, and chili sauce. Mix well.
6
Finally, add the spring onion greens, turn off the heat, and let the filling cool down completely.
Step 3— Assemble and Fry
1
Prepare a sealing paste by mixing 1-2 tablespoons of all-purpose flour (maida) with a little water until it forms a thick glue.
2
Place a spoonful of the cooled filling at one corner of a sheet.
3
Roll the sheet over the filling, fold in the sides, and apply the flour paste to the final edge to seal the roll tightly.
4
Repeat this process until all the filling and sheets are used.
5
Heat sufficient oil in a pan or kadai. Once hot, deep-fry the spring rolls on medium-low heat until they turn golden brown and crispy.
6
Drain on a tissue-lined plate to remove excess oil and serve hot with a side of dipping sauce.
Nutrition Facts
5 servings per recipe
