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