Crispy Spring Rolls | Vegetable Spring Rolls

Crispy Spring Rolls | Vegetable Spring Rolls | Veg Spring Rolls with Homemade Sheets 2 ways | How to make Spring Rolls at Home

Crispy Spring Rolls | Vegetable Spring Rolls | Veg Spring Rolls with Homemade Sheets 2 ways | How to make Spring Rolls at Home is a popular Chinese fried snack .

Vegetable Spring Rolls | Veg Spring Rolls with Homemade Sheets 2 ways are crispy savoury rolls. These spring rolls are pastry sheets wrapped around sautéed spring vegetables. These are then,  deep-fried until golden brown.

A meal at any Chinese or Indo Chinese restaurant is incomplete without spring rolls. With this recipe, you can now make scrumptious spring rolls at home. The basic filling of spring rolls is the colourful vegetables of the spring. You can further add chicken, sprouts or noodles to this.

Spring rolls and Schezwan Hakka Noodles can make a light and tasty combo meal. Fusion Chinese Noodles Samosa shows the fondness for Chinese/Indo Chinese food . Enjoy all these with dips or sauces such as Hot Chilli Sauce or Schezwan Sauce

Childhood memories are afresh of my mother’s skilful reflexes at making Veg Spring Rolls with Homemade Sheets. The perfection and speed with which she made spring rolls is unbeatable. Even now, it gives her immense pleasure to make these Vegetable Spring Rolls for the family.

Here I share what I have learnt and observed as I grew up. The technique, tips and everything that I follow while making spring rolls. The best thing about these Veg Spring Rolls with Homemade Sheets 2 ways is that they can be made ahead of time and frozen. When you want to satisfy your appetite or treat your loved ones, all you have to do is to take out the spring rolls from the freezer a few minutes prior to frying them.

What are Spring Rolls

In Chinese, Spring rolls are known as ‘Chun Juan’. It is a tradition to have Spring Rolls as one of the lucky foods during Chinese New Year as they symbolize wealth and prosperity. These are crispy rolls made from paper thin wrappers of flour that wrap fresh spring vegetables. The lucky saying associated with Spring rolls is  ‘Hwung-jin wan-lyang’, which means  “a ton of gold,” as spring rolls resemble gold bars. Now that’s a good reason to make spring rolls! 😊

Enjoy Spring Rolls with Pineapple Gingery Mint Juice or Pineapple Mojito

Ingredients for Crispy Spring Rolls

• Spring vegetables – Cabbage, carrots, French beans, spring onions, and green bell peppers are the basic spring vegetables. Chop the cabbage into thin slices and French beans into fine diagonals. Cut juliennes of green bell peppers and carrots. Finely chop spring onions. You can also add mushrooms, and  sprouts  The chicken lovers could include cooked and shredded chicken..
• Ginger Garlic– Finely chop ginger garlic, rather than making a paste.
• Flour – The wrapper sheets are prepared from refined flour and a bit of cornflour. Cornflour keeps the spring rolls crispier for a long time.
• Hot chilli garlic sauce, soy sauce – These lend spicy flavours to the spring rolls.
• Salt – Use bare minimum
• Oil – You can use sesame oil for sauteing vegetables or any regular cooking oil or a mix of these two oils. For deep frying spring rolls use any neutral flavoured oil that has high smoking point . Corn oil or sunflower oil seems a good choice.

Video Recipe

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How to make Spring Rolls at Home

with step by step instructions and photos

Vegetable Filling for Spring Rolls

Firstly,  heat oil in a wok or pan.

Add chopped ginger garlic and sauté till translucent.

Then add chopped white bulbs of spring onions and sliced onions and sauté for a few seconds.

Furthermore, to this add cabbage, beans, capsicum and carrots. Sauté on medium heat.

Then add salt and sauté until liquids dry

Lastly add hot chilli garlic sauce, soy sauce and chopped green parts of spring onions.

Combine everything very well. Put off flame. Set aside to cool.

Crispy Spring Rolls with Wrapper Sheets (Method 1)

Kneading Dough

Firstly, in a wide bowl take flour and add cornflour to it

Then add salt and oil.

Gradually add water and make a firm dough

Cover and keep aside

Preparing wrapper sheets

Firstly, make five small balls from part of the dough

Then roll out each ball half way. Spread oil and then sprinkle refined flour on each. Now stack the rolled sheets. The top-most sheet should have its greased side facing inwards

Dust the stack with some flour and gently press to prevent them from sliding whilst rolling. Now with a rolling pin, roll out the entire stack of five wrapper sheets without applying much pressure

Place the stack on a heated skillet. Roast the stack of sheets from both sides until steam forms and the colour slightly changes. The steam so formed, cooks  the sheets. Once roasted from both sides, place it out on a board and separate the wrappers. Take care not to burn your hand with the escaping steam.

So now we have prepared five-wrapper sheets in one go. Commendable, isn’t it? Cover the wrapper sheets with a clean kitchen cloth. You may sprinkle some water on the cloth to keep the wrapper sheets soft.

Wrapping the spring rolls

Take one wrapper sheet and place two teaspoons of filling on it.

Apply slurry on the edges. Lift up one side and roll into a cylinder carefully tucking in the sides.Double check for sealed sides.

Similarly, prepare the other spring rolls.

Freezing

If making ahead of time, then freeze the spring rolls.

For this, place the tray of wrapped spring rolls in the freezer for 10 minutes. Then put all these spring rolls in a zip lock bag and place them in freezer. Take out from freezer ten minutes before frying for your family or guests.

Frying

Heat sufficient oil in a wide bottom pan.

When moderately hot, put 3-4 spring rolls in the hot oil. Fry on medium heat till golden grown .

Drain excess oil on absorbent paper.

Serve hot with Hot Chilli Sauce or Schezwan Sauce.

Crispy Spring Rolls with Wrapper Sheets (Method 2)

I have seen domestic cooks in my native town in India making spring rolls with this method. Perhaps it is so much akin to their line of expertise in making samosa. The outcome is equivalent to that of Method 1. Hence I am sharing it here.

Kneading Dough

Firstly, take refined flour in a wide bowl .

Then add salt and oil.

Rub the oil into the flour. The flour should have a slightly crumbly. texture

Gradually add water and make a firm dough. Cover and set aside.

Rolling Sheets and Wrapping

Make small balls and roll out each ball into a thin sheet.

Place a small amount of filling. Apply slurry all around the edges. Tuck the sides and roll tightly to form a cylinder.

Follow same steps for wrapping all the spring rolls.

Frying

Heat oil for deep-frying.

Deep fry spring rolls on medium heat. Fry until crisp and light brown in colour

Drain off oil on absorbent and serve hot with chilli sauce

Freezing

To freeze the spring rolls for later use, only lightly fry these rolls ( in the above step) for few seconds. DO NOT fry completely.

Drain on absorbent paper and cool.

Lastly, place these partly fried spring rolls  in zip lock bag to store in freezer.

Take them out from freezer ten minutes prior to frying.

There is yet another method of making wrapper sheets. I shall share in my posts later. You might also like to try some interesting snacks and appetisers such as

Paneer Frankie

Pasta Corn Salad

Roasted Potatoes with Herbs and Feta Cheese

Tips for Perfect Crispy Spring Rolls

To enjoy spring rolls have them hot and warm. They become soggy if kept for longer time.

Finely cut the vegetables for spring rolls.

Saute the vegetables on medium to high heat to keep the them dry and crunchy.

Prepare thin wrapper sheets.

Cover them with cloth to keep them soft for rolling into spring rolls

Do not overstuff the spring rolls with vegetables. It can make shaping into spring rolls rather difficult.

Wrap the spring rolls tightly around the vegetables to prevent air pockets. By doing so the spring rolls look firm and presentable. Seal the edges well so that while frying the rolls, the vegetables do not pop into the oil nor does the oil seep into the rolls. 

For freezing in a plastic box, arrange the spring rolls in a single layer with the seam sides down. . Keep butter paper or foil before spreading the second layer .

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Recipe Card

Crispy Spring Rolls | Vegetable Spring Rolls

Vegetable Spring Rolls are crispy savoury rolls. These spring rolls are pastry sheets wrapped around sautéed spring vegetables. These are then, deep-fried until golden brown in colour.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Snacks

Cuisine Chinese, Indo Chinese

Servings 12 rolls

Ingredients

  

• 3 cups cabbage thinly sliced
• ½ cup French beans diagonally chopped
• ½ cup carrots juliennes
• ½ cup green capsicum juliennes
• 1 small onion thinly sliced
• ¼ cup spring onions finely chopped
• 2 tsp ginger- garlic finely chopped
• 1 tsp soy sauce
• ½ tsp hot chilli garlic sauce/schezwan sauce
• 1 tbsp oil for sautéing sesame oil or regular oil or a mix of both
• Salt to taste

For Wrapper Sheets

• 1.5 cup refined flour
• ½ tbsp cornflour
• A pinch of salt
• ½ tsp oil + more for deep frying the spring rolls
• Water to knead
• Slurry

Instructions

 

Vegetable Filling

• Firstly,  heat oil in a wok or pan.
• Add chopped ginger garlic and sauté till translucent.
• Then add chopped white bulbs of spring onions and sliced onions and sauté for a few seconds.
• Furthermore, to this add cabbage, beans, capsicum and carrots. Sauté on medium heat.
• Then add salt and sauté until liquids dry
• Lastly add hot chilli garlic sauce, soy sauce and chopped green parts of spring onions.
• Combine everything very well. Put off flame. Set aside to cool.

Wrapper Sheets (Method 1)

Kneading Dough

• Firstly, in a wide bowl take flour and add cornflour to it
• Then add salt and oil.
• Gradually add water and make a firm dough
• Cover and keep aside

Preparing wrapper sheets

• Firstly, make five small balls from part of the dough
• Then roll out each ball half way. Spread oil and then sprinkle refined flour on each. Now stack the rolled sheets. The top-most sheet should have its greased side facing inwards
• Dust the stack with some flour and gently press to prevent them from sliding whilst rolling. Now with a rolling pin, roll out the entire stack of five wrapper sheets without applying much pressure
• Place the stack on a heated skillet. Roast the stack of sheets from both sides until steam forms and the colour slightly changes. The steam so formed, cooks  the sheets. Once roasted from both sides, place it out on a board and separate the wrappers. Take care not to burn your hand with the escaping steam.
• So now we have prepared five-wrapper sheets in one go. Commendable, isn’t it? Cover the wrapper sheets with a clean kitchen cloth. You may sprinkle with water to keep the wrapper sheets soft.

Wrapping the spring rolls

• Take one wrapper sheet. Place small quantity of filling.
• Apply slurry on the edges. Lift up one side and roll into a cylinder carefully tucking in the sides.Double check for sealed sides.
• Similarly, prepare the other spring rolls.

Freezing the Spring Rolls

• If making ahead of time, then freeze the spring rolls.
• For this, place the tray of wrapped spring rolls in the freezer for 10 minutes. Then put all these spring rolls in a zip lock bag and place them in freezer. Take out from freezer ten minutes before frying for your family or guests.

Frying

• Heat sufficient oil in a wide bottom pan.
• When moderately hot, put 3-4 spring rolls in the hot oil. Fry on medium heat till golden grown .
• Drain excess oil on absorbent paper.
• Serve hot with Hot Chilli Sauce or Schezwan Sauce.

Wrapper Sheets (Method 2) – Simplified

Kneading Dough

• Firstly, take refined flour in a wide bowl .
• Then add salt and oil.
• Rub the oil into the flour. The flour should have a slightly crumbly. texture
• Gradually add water and make a firm dough. Cover and set aside.

Rolling Sheets and Wrapping

• Make small balls and roll out each ball into a thin sheet.
• Place a small amount of filling. Apply slurry all around the edges. Tuck the sides and roll tightly to form a cylinder.
• Follow same steps for wrapping all the spring rolls.

Frying

• Heat oil for deep-frying.
• Deep fry spring rolls on medium heat. Fry until crisp and light brown in colour
• Drain off oil on absorbent and serve hot with chilli sauce

Freezing

• To freeze the spring rolls for later use, only lightly fry these rolls ( in the above step) for few seconds. DO NOT fry completely.
• Drain on absorbent paper and cool.
• Lastly, place these partly fried spring rolls  in zip lock bag to store in freezer.
• Take them out from freezer ten minutes prior to frying.

Notes

• To enjoy spring rolls have them hot and warm. They become soggy if kept for longer time. 
• Finely cut the vegetables for spring rolls.
• Sauté the vegetables on medium to high heat to keep the them dry and crunchy.
• Prepare thin wrapper sheets. Cover them with cloth to keep them soft for making  spring rolls.
• Do not overstuff the spring rolls with vegetables. It can make shaping into spring rolls rather difficult.
• Wrap the spring rolls tightly around the vegetables to prevent air pockets. By doing so the spring rolls looks firm and presentable.
• Seal the edges well so that while frying the rolls the vegetables do not pop into the oil nor does the oil seep into the rolls.
• For freezing in a plastic box, arrange the spring rolls in a single layer with the seam sides down. . Keep butter paper or foil before spreading the second layer .

Keyword crispy vegetable rolls, Spring Rolls, Vegetable rolls, vegetable rolls recipe, Vegetable Spring Rolls, Vegetarian, vegetarian snacks

FAQ

Can you bake these Spring Rolls?

I have never tried. However, I am quite sure you can bake them at around 175°C for around 20 minutes until golden brown. Brush the spring rolls with some oil before baking,

How long can you freeze spring rolls

You can freeze the spring rolls in zip-lock bags for about 1 to 2 weeks. Take out the spring rolls from the freezer just five minutes before frying. No need to thaw as this will make the spring rolls soggy. Do not plunge them in hot oil immediately as there is a danger of water droplets splattering all over.

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Stay Bright!

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