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

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 10 rolls

Ingredients
  

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

Instructions
 

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.

Notes

  • 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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