HomeBreakfast RecipesVeg Spring roll recipe | spring roll with home-made spring roll sheets...

Veg Spring roll recipe | spring roll with home-made spring roll sheets | restaurant style spring roll with chutney

Veg spring roll is a deep-fried snack made with mixed vegetable stuffing wrapped in thin translucent roll sheets. I share an easy recipe to make spring roll sheets with wheat flour, which is easy to make and healthier than store-bought ones. Also, I made special chutney which is easy to make, and served with it. The most important part of the spring roll is the perfect folding, so I try to share an easy method that helps you to make perfect rolls on the first attempt. Do try this!

The key to making restaurant-style spring roll at home are
  • firstly, I made spring roll sheets with wheat flour, to make it healthier. You can replace it with maida.
  • the stuffing is ideally made with a combination of finely chopped vegetables as per your preference. you can also add boiled noodles with vegetables.
  • Do not panic, the roll may break and the stuffing may come out while deep frying it. . it may be due to the folding or the maida paste as the glue is not applied properly.
  • Fry spring roll on medium-low flame, or else the roll will not be crunchy from inside.
  • veg spring roll tastes great when served hot and crispy.
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Recipe video

Veg Spring roll recipe | spring roll with home-made spring roll sheets | restaurant style spring roll with chutney

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 10 rolls


For spring roll sheets

  • 2 cup wheat flour
  • Salt to taste
  • 2 tsp oil
  • ¾ cup water or as required

For red chilli paste

  • 14-15 soaked kashmiri dry red chilli
  • 4 tbsp oil

For vegetable stuffing

  • 2 tbsp oil
  • 2 tbsp chopped garlic
  • 2 tbsp chopped ginger
  • 1 tbsp chopped green chilli
  • 2 tbsp chopped spring roll bulbs
  • ½ cup sliced onion
  • 1 cup thinly sliced cabbage
  • 1 cup thinly sliced carrot
  • 1 cup thinly sliced capsicum
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tbsp red chilli paste
  • 2 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp sugar
  • Spring onion greens

For maida slurry

  • 3 tbsp maida
  • Salt to taste
  • ¼ tsp black pepper powder
  • 3 tbsp water

Other ingredient

  • Oil for frying

For chutney

  • 3 tbsp oil
  • 1 tbsp chopped garlic
  • 1 tsp ginger
  • 1 tsp chopped green chilli
  • ½ cup chopped onion
  • 2 tbsp red chilli paste
  • Salt to taste
  • ¼ tsp black pepper powder
  • ½ cup tomato sauce


Making spring roll sheets

  • In a mixing bowl, add wheat flour, salt and oil. Mix well.
  • Add water gradually and knead a soft and smooth dough.
  • Cover and red dough for 15-20 minutes.
  • Now divide the dough into equal size balls.
  • Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way.
  • Now apply some oil to the rolling roti and stick another roti on the top. put the sheet on hot tawa and roast for just 10-20 sec on both sides.
  • Separate both sheets and keep them aside.
  • Keep them covered with a moist cloth until you use them for making spring rolls.

Making red chilli paste

  • For making the chilli paste, transfer the soaked kashmiri red chillies to a grinding jar & grind to make a fine paste. Use very little water if required while grinding.
  • Heat the pan, add oil and let the oil heat a little bit, further add the prepared kashmiri chilli paste, and cook it well on high flame until the oil separates. Make sure to stir while cooking the paste.
  • Once the oil separates, switch off the flame and cool down to room temperature, transfer the cooled chilli paste to a well-sterilized jar, and your cooked chilli paste is ready. Keep it refrigerated and use according.

Making spring roll stuffing

  • Heat oil in a pan, then add chopped garlic, ginger, green chilli and chopped spring onion bulbs. Sauté for a minute.
  • Then add onion slices and sauté them.
  • Now add sliced carrot, thinly sliced cabbage, sliced capsicum and salt.
  • Mix well and sauté the vegetable on high flame till it slightly shrinks.
  • Now add black pepper powder, red chilli paste, tomato ketchup, vinegar and sugar. Mix well.
  • Switch off the gas and sprinkle some spring onion greens on it.
  • Spring roll stuffing is ready. cool down it.

Making spring roll

  • For maida slurry, in a bowl add maida, salt, and black pepper and add water gradually to make a semi-thick maida slurry. Keep it aside.
  • For spring roll, firstly take a prepared sheet and place a tbsp of prepared veg stuffing.
  • rub a tsp of maida paste around the edge. maida helps to seal the roll.
  • now roll and fold the sides making sure the roll is sealed tight. Make all rolls into the same way.
  • deep fry in hot oil, keeping the flame on low.
  • stir occasionally, until the roll turns golden brown and crisp.
  • drain off removing excess oil.
  • Serve veg spring roll with special chutney

Spring roll chutney

  • In a pan, add oil, chopped garlic, ginger paste, chopped green chilli and finely chopped onion. Sauté it.
  • Then add red chilli paste, salt, black pepper and tomato sauces. Mix well.
  • Chutney for the spring roll is ready.


  • for spring roll sheet, knead soft and smooth dough.
  • For red chilli paste, soaked red chilli into hot water reduce its spiciness and become it soft.
  • For stuffing, cook all vegetables on high flame.
  • maida slurry helps to stick to spring rolls.
  • fry spring roll on medium flame.
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