Spring rolls originated in China and are popular across East and Southeast Asia. Here in North India, you can easily find them at roadside vendors and as starters at weddings and family functions. They are usually deep-fried rolls filled with vegetables or other ingredients, and you can customize the filling according to your taste.
The way I make them is one of my favorite versions, and today Iโm sharing my Veg Spring Rolls Recipe with you. You can increase or decrease the filling ingredients according to your preference, but I recommend trying this version first. Iโm sure youโll love the crispy, flavorful result!
After sharing my Spring Roll Wrappers Recipe last week, here is the Veg Spring Rolls Recipe to make delicious spring rolls at home.
Did you make these spring rolls using my recipe? How did they turn out? Please share your experience with me in the comment box.
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Veg Spring Rolls
Course: Fast Food, Side Dish, Snacks, Starter, Veg FoodCuisine: Chinese, American, Other world cuisine20
rolls15
minutes30
minutes74
kcal45
minutesThese Veg Spring Rolls are best go for any snack time meal in evening.
Ingredients
Spring Roll Wrappers – 20
Instant noodles – 1 packet
Onion (เคชเฅเคฏเคพเค) – 2 medium
Capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค) – 1 medium
French beans (เคซเฅเคฐเฅเคเค เคฌเฅเคจเฅเคธ) – 5-6
Carrot (เคเคพเคเคฐ) – 1 medium
Spring onion (เคนเคฐเคพ เคชเฅเคฏเคพเค) – 2
Cottage cheese (เคชเคจเฅเคฐ) – 100 grams
Soya sauce – 1 tbsp.
Green chilli sauce – 1 tbsp.
Tomato sauce – 2 tbsp.
Corn starch or corn flour – 6 tbsp.
Water (เคชเคพเคจเฅ) – 4-5 tbsp.
Vegetable Oil (เคคเฅเคฒ) to deep fry and felling sautรฉ.
Salt (เคจเคฎเค) as per taste.
Directions
- Finely chop onion (เคชเฅเคฏเคพเค), capsicum (เคถเคฟเคฎเคฒเคพ เคฎเคฟเคฐเฅเค), french beans (เคซเฅเคฐเฅเคเค เคฌเฅเคจเฅเคธ), carrot (เคเคพเคเคฐ) and spring onion (เคนเคฐเคพ เคชเฅเคฏเคพเค). Keep aside.
- Mesh cottage cheese (เคชเคจเฅเคฐ). Keep aside.
- Boil the instant noodle as you make them, but don’t add masala come with it now. Keep aside.
- Now heat 2 tbsp. oil in a pan and all chopped veggies. sautรฉ a while.
- Lower the heat and add soya sauce, green chilli sauce, tomato sauce. sautรฉ a while.
- Add instant noodle masala and salt to taste. Mix well.
- Add cooked noodles. Mix well and cook for 2-3 minutes. Stir in-between.
- Turn off heat and add meshed cottage cheese (เคชเคจเฅเคฐ); mix well with soft hands.
- Your felling is ready, let it cool so you can easily handle it while making rolls.
- Now take small bowl add corn starch or corn flour and water in it. Mix well; make sure there is no lump.
- It’s a time to start making rolls – take 1 spring roll wrapper and place it like diamond (if using square wrapper) on clean surface. Take 1 tbsp. felling and place near corn, but leave space for rolling. If round wrapper as like my wrapper recipe place it on center of one half.
- Now with the help of your finger tip, apple corn starch water paste on edges of wrapper and fold tightly to make roll.
- Repeat step 11 and 12 for each wrapper.
- When all rolls are ready heat the oil in a pan and deep fry each roll until golden brown.
- Take out them in a plate lying with paper towel.
- Your veg spring rolls are ready enjoy them with ginger garlic chilli sauce or with tomato catch-up or as you like.
Notes
- For instant noodles I always use Maggi, but you can use any instant noodle.
- If you made wrapper from my recipe, keep the cooked side up when laying for making rolls.
- If you using market wrapper then place smoother side down for perfect frying.
- While making rolls; If require apple little more corn starch water paste with finger tip so roll will not open while frying. But don’t apple too much it will spoil the texture and taste of rolls.
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