🥢 When Crunch Meets Spice, Wrapped in Golden Layers
Bite into one and hear the crrrunch — followed by spicy, savory filling that hits just right.
Spring Rolls are everything a snack should be: crispy outside, flavorful inside, and completely addictive.
Whether you’re making it for tea-time, guests, or just craving a Chinese-Indian street snack, these rolls never miss.
Veg Spring Rolls
Ingredients
- 1 cup cabbage, shredded
- ½ cup carrot, julienned
- ¼ cup capsicum, thinly sliced
- 2 tbsp spring onions, chopped
- 2 tsp soy sauce
- 1 tsp vinegar
- ½ tsp black pepper
- Salt to taste
- 1 tsp oil
- 6–8 spring roll sheets (store-bought or homemade)
- 1 tbsp maida + water paste (for sealing)
- Oil for deep frying
Instructions
- Make the Filling
- Heat oil in a wok. Add veggies, sauté on high for 2–3 mins.
- Add soy sauce, vinegar, pepper, and salt. Toss well. Don’t overcook — the veggies should stay crisp. Cool completely.
- Roll It Up
- Place a sheet on a flat surface. Add 1–2 tbsp filling near one edge.
- Fold sides in, roll tightly, and seal edge with maida paste.
- Fry It Golden
- Heat oil. Fry rolls in small batches on medium flame until golden and crisp.
- Drain on paper towels.
- Serve Hot
- With schezwan sauce, ketchup, or spicy chutney!
🛒 What You’ll Need (Makes 6–8 rolls):
For the filling:
1 cup cabbage, shredded
½ cup carrot, julienned
¼ cup capsicum, thinly sliced
2 tbsp spring onions, chopped
2 tsp soy sauce
1 tsp vinegar
½ tsp black pepper
Salt to taste
1 tsp oil
For the wrap & fry:
6–8 spring roll sheets (store-bought or homemade)
1 tbsp maida + water paste (for sealing)
Oil for deep frying
🥡 How to Make It – Step-by-Step & Super Crispy
1. Make the Filling
Heat oil in a wok. Add veggies, sauté on high for 2–3 mins.
Add soy sauce, vinegar, pepper, and salt. Toss well. Don’t overcook — the veggies should stay crisp. Cool completely.
2. Roll It Up
Place a sheet on a flat surface. Add 1–2 tbsp filling near one edge.
Fold sides in, roll tightly, and seal edge with maida paste.
3. Fry It Golden
Heat oil. Fry rolls in small batches on medium flame until golden and crisp.
Drain on paper towels.
4. Serve Hot
With schezwan sauce, ketchup, or spicy chutney!
❤️ Why Spring Rolls Are Party Starters
Crispy, juicy, and full of flavor
Freezer-friendly — make ahead and fry fresh
Easily made veg, chicken, or paneer-filled
Because golden snacks always win!
You might also enjoy: Masala Corn – A 10-Minute Spicy Snack You’ll Crave Recipe, Leftover Roti Chilla – The 10-Minute Fix That Saves the Day Recipe, Pav Bhaji – The Sound, The Sizzle, The Soul of Mumbai Recipe, Masala Maggi – The 2-Minute Legend With a Pinch of Masala Recipe.
Why You’ll Love This Veg Spring Rolls – Crispy, Stuffed & Seriously Snack-Worthy Recipe
- ✅ Crispy, flavorful, and ready in under 30 minutes
- ✅ Perfect party snack or evening tea-time treat
- ✅ Easily customizable with your favorite spices
Tips for the Best Veg Spring Rolls – Crispy, Stuffed & Seriously Snack-Worthy
- Make sure oil is hot enough before frying — test with a small piece of dough
- Don’t overcrowd the pan; fry in batches for maximum crispiness
- Season generously — snacks need bold flavors
- Drain on paper towels immediately after frying
What to Serve with Veg Spring Rolls – Crispy, Stuffed & Seriously Snack-Worthy
- Serve hot with green chutney and tamarind chutney
- Pairs perfectly with a cup of masala chai
- Great as a starter before any Indian meal
Storage & Reheating
Best enjoyed fresh and hot. Re-crisp leftovers in an air fryer or oven at 180°C for 5 minutes. Avoid refrigerating as this makes them soggy.