Learn to make Vegetable spring rolls recipe from scratch. Also learn how to make the wrappers at home no need to buy from market. I have tried to make this recipe simpler and easier for you with stepwise instructions. đ This is an eggless version of spring rolls. These are crunchy from exterior and delicious from within. May be that’s why they are a popular Mumbai  street food too!
What are springrolls? Vegetable Spring Rolls Recipe a very popular finger food snack from the Chinese Cuisine. They are thin pancakes or thin wrappers made with batter or dough, stuffed with veggies or chicken then shallow or deep fried. Mostly are smaller in size and about 2 inches in width and length about 3-4 inches.
Kind of Spring Rolls :Â They are made in various kind made mainly steamed, baked, fried or non fried ones. In India mostly the crispy fried spring rolls are famous and loved by everyone. Generally people purchase wrappers from outside to make this at home.
Today I am sharing my recipe of making the wrapper at home and knowing all the things you need to know to make a spring roll right from scratch. I usually do my homework well before posting recipes.
Stuffing:
Mostly meat, chicken etc are added in the spring roll stuffing along with other veggies. However I am sharing the vegetarian version you could go ahead and add shredded boiled chicken, fish etc to your spring rolls. Generally authentic spring rolls are made from maida, egg and corn flour. Mine is the eggless version as I am refraining from eggs and non veg food due to fasting for lent. Also to make them more healthy I have used 1/4th cup of wheat flour for the health factor but that’s optional.
Mainly carrots, cabbage, capsicum, spring onion, sprouted bean, boiled noodle goes in the stuffing. But you could add veggies like mushroom, french bean etc. I have stuck to the basics. Just a word of advice if you planning to make spring rolls make the wrappers a day in advance otherwise your entire day would go making them. Once you have the wrappers it becomes faster to make them.
What wrappers to use??
Let me also share wrappers like rice wrappers, egg rolls and spring rolls wrappers are used for making spring rolls. You could use home-made wrappers too. But if you make home it’s time consuming but healthy, hygienic and no chemicals or preservatives. So it’s entirely upto you to purchase from shops or make home.
Challenges to make spring rolls:
The only challenge to make spring rolls sheets are they have to be thin. Also the stuffing should be added in adequate amounts. The sheets could be rolled in any way you have adapted or used to but ensure it’s properly glued and sealed. Otherwise the stuffing might come out while frying. Also the stuffing should not have too much moisture else the rolls would end up soggy. So if you bear all these things in mind I am sure your spring rolls would come out crunchy and just the way you like them to have.
Method of making Spring Rolls:
You could either make a pancake and then stuff and fry. Other method is to make the dough, roll into thin sheets then bake or roast. I have made the dough method as it’s easier moreover you could give any shape you wish to round or square. There is a proper way to fold the spring rolls but I have adapted my own method. So you make the pancake version or the dough version whichever suits you.
Also your kitchen would look messy so spread a sheet of cloth, paper anything you have before making them. I always spread a newspaper before baking or making anything of dough as less work for me to clean later đ
Spring rolls go well with schezwan sauce. In India people also love to eat spring rolls with tomato sauce specially kids. I have adapted and slightly modified this recipe from cookingshooking for the spring roll wrappers. The original recipe doesn’t comprises of oil and baking powder. As when I made the dough I felt it was too dry and hence I have modified the recipe in my way.
Let’s make Vegetable Spring Rolls recipe step by step:
1. Sift the flour, corn flour, salt and baking powder.
2. Make a small well in the center and pour hot water.
3. With the help of spatula bring them together. The dough has to be slightly sticky.
4. Add oil towards the end and mix well.
5. Place them in a greased bowl and allow to rest for 30 mins. Cover the dough else it might get dry.
6. Meanwhile let’s make the stuffing. Take oil in a pan once heated saute ginger and garlic for 30 secs.
7. Now add all the chopped veggies, keep tossing them on high heat.
8. The idea is to fry and cook them om high heat so that the veggies taste crunchy. But don’t burn them if you are not able to fry them on high heat then cook on low heat.
9. Keep stirring the veggies you would see the color and texture has changed. Â Now add the chopped greens of spring onion.
10. Now add pepper powder, salt and sichuan pepper if using.
11. Finally add vinegar and soy sauce towards the end. Mix all nicely and switch off the gas.  Lastly add the boiled noodles and the bean sprout. Combine all nicely and place aside. Allow the stuffing to cool. I don’t have a pic for this one.
12. Check the dough if it’s too wet add little flour. Sprinkle flour on the surface area where you would roll them. I don’t have a pic for this step too as my hands were sticky.
13. Make small balls from the dough. With the help of roller roll them into thin oval rounds, shape doesn’t matter. But roll into thin, even sheets also keep dusting flour time to time so that they don’ stick.
14. Now with the help of knife or pizza cutter slice the edges shaping into square shape. Repeat the same with the rest of dough.
15. Heat a pan preferably a non stick pan. Just place these sheets over them until you see bubbles.
16. Flip over other side when you see light specks. Remove them don’t cook them as chapatis just a gentle cook over low-medium heat.
17. Follow the same process with the rest of sheets. Place them aside.
18. Heat a shallow or deep pan with oil.
19. Keep the maida gummy paste ready. Spread the gummy paste towards parallel sides of the sheet. Fold them neatly as shown in the pic.
20. Place a spoonful of stuffing towards the center.
21. Again spread some gummy paste towards the center and the periphery of the sheet. Fold the roll towards the center. Now roll them towards the end sealing the edges properly and firmly. Repeat with the rest of sheets and place them aside.
22. Once the oil is hot shallow fry or deep fry these rolls.
23. Fry until crisp and golden brown from both sides. Place them on absorbent napkins.
24. Similar fashion fry the rest of rolls.
25. Serve your vegetable spring rolls hot with schezwan sauce. You could slice them diagonally or into squares.
If you love indo-chinese food then do check  chilli paneer, schezwan sauce, chicken schezwan, veg manchurian, salami chilli and veg fried rice.
Vegetable Spring Rolls Recipe below:
- [b]Ingredients for wrapper:[/b]
- 1 cup flour (maida) or (1:1 ratio of wheat flour and maida)
- 1/2 cup corn flour
- a pinch of salt
- hot water
- 1/2 tsp baking powder
- 1 tbsp olive oil or oil
- [b]Ingredients for stuffing:[/b]
- 1.5 tbsp oil
- 1/3rd cup cabbage shredded or sliced thinly
- 1/3rd cup carrot sliced thinly
- 1/3rd cup capsicum or bell pepper sliced thinly
- 1/3rd cup of spring onion whites sliced thinly
- 1/3rd cup of greens of spring onion sliced thinly
- 1/4th cup of chopped mushrooms sliced thinly (optional)
- 1/4th cup of french beans sliced thinly
- 3-4 garlic chopped finely
- 1/2 inch ginger chopped finely
- 2 tbsp boiled noodles
- 1.5 tbsp bean sprout ( I used boiled mung bean sprout)
- 1 tbsp naturally fermented soy sauce or soy sauce
- 1/2 tsp black pepper powder
- 1/2 tsp sichuan pepper powder (optional)
- salt as per taste or ajinomoto
- [b]For the paste to stick the spring rolls: [/b]( Just mix all together to form a smooth paste nor thick nor thin should be of medium consistency)
- 3 tbsp maida
- water as required
- [b]For frying the spring rolls:[/b]
- 2 cups of oil or sesame oil
- Sift the flour, corn flour, salt and baking powder.
- Make a small well in the center and pour hot water.
- With the help of spatula bring them together. The dough has to be slightly sticky.
- Add oil towards the end and mix well.
- Place them in a greased bowl and allow to rest for 30 mins. Cover the dough else it might get dry.
- Meanwhile let’s make the stuffing. Take oil in a pan once heated saute ginger and garlic for 30 secs.
- Now add all the chopped veggies, keep tossing them on high heat.
- The idea is to fry and cook them om high heat so that the veggies taste crunchy. But don’t burn them if you are not able to fry them on high heat then cook on low heat.
- Keep stirring the veggies you would see the color and texture has changed.
- Now add pepper powder, salt and sichuan pepper if using.
- Finally add vinegar and soy sauce towards the end. Mix all nicely and switch off the gas. Lastly add the boiled noodles and the bean sprout. Combine all nicely and place aside.
- Allow the stuffing to cool.
- Check the dough if it’s too wet add little flour. Sprinkle flour on the surface area where you would roll them. Make small balls from the dough.
- With the help of roller roll them into thin oval rounds, shape doesn’t matter. But roll into thin, even sheets also keep dusting flour time to time so that they don’ stick. Now with the help of knife or pizza cutter slice the edges shaping into square shape.
- Repeat the same with the rest of dough. Heat a pan preferably a non stick pan. Just place these sheets over them until you see bubbles. Flip over other side when you see light specks. Remove them don’t cook them as chapatis just a gentle cook over low-medium heat. Follow the same process with the rest of sheets.
- Heat a shallow or deep pan with oil.
- Keep the maida gummy paste ready. Spread the gummy paste towards parallel sides of the sheet. Fold them neatly as shown in the pic. Place a spoonful of stuffing towards the center.
- Again spread some gummy paste towards the center and the periphery of the sheet. Fold the roll towards the center.
- Now roll them towards the end sealing the edges properly and firmly. Repeat with the rest of sheets and place them aside.
- Once the oil is hot shallow fry or deep fry these rolls.
- Fry until crisp and golden brown from both sides. Place them on absorbent napkins.
- Similar fashion fry the rest of rolls.
- Serve your vegetable spring rolls hot with [url href=”https://www.flavorsofmumbai.com/schezwan-sauce-recipe/” target=”_blank”]schezwan sauce[/url]. You could slice them diagonally or into squares.
Shabeena Malik says
Can I skip Vinegar?
maria says
Shabeena you may skip vinegar if you are not fond of vinegar.
Sunita Navani says
HI,
I was checking your recipe for eggless spring roll wrappers. Nice and easy.
Just one query – proportion of flour, cornflour and baking pd. Can you please let me know the quantity.
Thanks,
Sunita
maria says
Thankyou Sunita đ the recipe details with proportion are mentioned below. Scroll towards the bottom for the recipe. I am anyways sharing the details here.
1 cup flour (maida) or (1:1 ratio of wheat flour and maida)
1/2 cup corn flour
a pinch of salt
hot water
1/2 tsp baking powder
1 tbsp olive oil or oil
Hope this help’s you let me know once you try.