Crispy Vegetable Spring Rolls Recipe

Recipe By Slurrp

A crispy deep fried roll filled with mixed vegetables. To make a crispy spring roll, look for spring roll wrappers made without eggs (the ones with eggs are likely egg roll wrappers). Prepare a filling of cooked meat and pork and fresh, shredded vegetables tossed with a little sesame oil and soy sauce. The Chinese version of spring rolls are usually filled with cabbage, maybe carrots or a few other vegetables. We made our rolls extra bright, green and springy by incorporating snow peas, minced green onions and cilantro.

13 Rating -
Crispy Vegetable Spring Rolls

ingredients serve

Ingredients for Crispy Vegetable Spring Rolls Recipe

  • 0.08 cup Maida
  • 0.08 cup Cornflour
  • 0.13 cup Water
  • 0.17 pinch Salt
  • 1.67-2 Wrappers
  • 0.17 tablespoon Oil + for deep frying
  • 1/25 cup Cabbage shredded
  • 1/25 cup Carrot thin strips
  • 1/25 cup Capsicum thin strips
  • 1/25 cup Onion Thinly Sliced
  • 0.17 inch Ginger grated
  • As required Salt and pepper
  • 0.13 cup Flour paste sealantmaida dissolved in water to make a thick paste 3 tbsp

Directions: Crispy Vegetable Spring Rolls Recipe

Cooking Directions

  • STEP 1.To make the batter, in a mixing bowl add ½ cup maida, ½ cup corn flour and a pinch of salt. Mix. Then add water a little at a time to make a thick smooth pouring batter free of lumps.
  • STEP 2.Heat a pan and add 1 tsp of oil. Grease the pan by smearing the oil around the pan with a tissue.
  • STEP 3.Then spoon a ladle of batter onto the hotpan and spread it by tilting the pan in a circular motion till the batter spread to a large circle shape.
  • STEP 4.Cook on medium heat till the edges of the wrapper are lifting away from the pan. Flip the wrapper over and allow it to cook on the other side for a few seconds. Remove from heat.
  • STEP 5.To make the filling, heat 1 tsp oil in a pan and add ¼ cup thinly sliced onions, ½ cup thin stirps pf carrot, ¼ cup chopped capsicum, ¼ cup shredded cabbage. Add salt and pepper for taste. Saute till vegetables are tender. Turn off the what. Allow to cook completely.
  • STEP 6.To assemble the rolls, place a wrapper on a flat surface. Place 1 tbsp of filling towards one side of the wrapper. Not in the centre. Apply sealant (flour paste) around the edge of the wrapper.
  • STEP 7.Gently fold the edge of the wrapper over the filling and roll till the centre of the circle. Apply a little more sealant on the top edge, above the pocket of filling, and bottom edge below it, and fold each edge/ flap in, on top of the middle of the pocket of filling. Continue to roll till the other side apply more sealant on the edge to seal the roll shut. The roll will resemble a small rectangular shape.
  • STEP 8.Preheat oil in a kadai for deep frying. When the oil is hot, slide in the rolls one at a time and fry on medium heat until each roll is evenly golden brown and crisp. This will take 3 to 4 minutes. Once evenly browned, remove from the pan, drain excess oil and place on a serving platter.
  • STEP 9. Serve with a hot and spicy schezwan sauce.
calories per serving
3 g Fat3 g Protein23 g Carbs3 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp