By Aditi Saraswat
February 26, 2026
This weekend, try golden veg spring rolls, which are filled with crunchy vegetables and bold spices, making them perfect to have for Netflix and chill, friends' get-together, or even as a simple evening snacking at home.
8 spring roll wrappers 1 cup shredded cabbage 1/2 cup grated carrot 1/2 cup thinly sliced capsicum 2 tbsp chopped spring onions 1 tbsp soy sauce 1 tsp vinegar 1/2 tsp black pepper Salt to taste 1 tbsp cornflour + 2 tbsp water (slurry) Oil, for deep frying
In a pan, heat 1 tablespoon of oil and sauté chopped cabbage, carrot, capsicum, and spring onions on high flame for about 2–3 minutes until they turn a little tender but still crunchy.
To this, add soy sauce, vinegar, black pepper, and salt. Toss everything well on a high flame so that the flavours mix and the vegetables get covered evenly.
Turn off the flame and let the mixture cool down thoroughly. This will prevent the rolls from turning soggy, and they will remain crisp while frying.
Place the prepared filling on each roll. Fold the sides in, roll up everything tightly, and close the edges using the cornflour slurry.
In another pan, heat oil and fry the prepared rolls in small batches until they appear to be golden brown and evenly crisp from all sides.
Drain the spring rolls on tissue paper and serve hot with garlic sauce or schezwan chutney.