Go Back
Veg Spring Rolls

Veg Spring Rolls

Print Recipe
Crispy vegetable spring rolls with Indo-Chinese filling.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

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!