Spring Rolls Recipe (From scratch) | Cook Click N Devour!!! (2024)

Spring rolls with a truckload of stuffed veggies, flavorful and yummy , packed with punch 🙂 Snack time got much better because we have these crispy rolls here. Making these at home is really easy, though a bit time consuming but totally worth it. Try out this vegan snack and enjoy!

Snacks with evening tea is very dear to us right? If it is something fried like bajji, pakora or spring rolls for instance it is even better. While these are not everyday snacks, why not indulge once in a while am I right?

If I have not made it clear by now, Indo Chinese cuisine is one of my most favorites. I simply love the flavor and addictive taste of manchurians, fried rice, spring rolls, noodles, tofu stir fry , sesame noodles and more.

The various sauces like schezwan sauce, chili garlic sauce simply add to the taste of this cuisine.

While growing up spring rolls used to a very favorite snack of ours. We never missed a chance to gobble few from the near by makeshift shop or any Chinese restaurant we would visit rarely.

Paper thin crispy wrappers stuffed with super spicy veg filling and the dipping sauce to with it were truly a treat. We never knew or bothered about plain flour, oil and all by then 🙂

These days I make spring rolls at home that too from scratch. By scratch I mean the wrappers are homemade too.

Tedious you think? Not really, may be time consuming but totally worth it. I mean if you try homemade spring rolls once by making your own wrappers, you will never settle for store bought ones.

I will talk about making your own wrappers another time because they deserve special mention.

Now coming to these rolls, these are so so easy to put together once you have wrappers ready. I will share the recipe for homemade spring roll wrappers separately. It is easy but a bit lengthy process.

These spring rolls are truly delicious and as tasty as any of your favorite takeaways, in fact even better.

Serve these rolls with any dipping sauce of your choice like schezwan sauce momos sauce.

This Spring Rolls Recipe Is

100 % homemade from scratch

Vegan and can be made gluten free

Absolutely delicious & crispy

easy & straight forward

Always a hit with kids

Best evening snacks with tea

Step By Step Method

Prep Work

Thaw your wrappers and bring it to room temperature. if using store bought ones thaw according to package instructions.

Chop the veggies for spring rolls filling and keep ready.

Carrots- shred them or chop them into fine sticks, I prefer chopping as shredding may make them soggy at times.

Cabbage– Shred or chop them very finely

Capsicum and beans- chop into thin strips .

Onions, ginger and garlic– mince

Preparing the veggies filling for spring rolls

Heat 2 tablespoons sesame oil in a wok or pan.

Add minced ginger garlic, chili flakes. Saute for 2-3 minutes.

Add finely chopped onions. I have used scallion whites here.

Now add the finely chopped mixed veggies.

Add freshly cracked pepper, salt and a bit of sugar. Mix very well.

Add vinegar, soy sauce and mix. Cook in high flame for 7-8 minutes sauteing continuously.

The veggies should be only half cooked as we are going to fry them again. They should retain crunch. If you cook them thoroughly they will soak up lot of oil while frying.

Remove from flame and set aside.

Shaping and frying spring rolls

Mix 4 tablespoons plain four with 3-4 teaspoons water and make a slurry. This is for sealing the edges.

Place a wrapper in a work surface and apply the slurry over the edges. Place 2-3 teaspoons of prepared filling in a corner.

Flip both the edges and seal in the middle. Also seal the corners by folding and pushing inside. Prepare all the rolls and arrange in a tray.

heat oil for deep frying. The oil should be hot but not smoking (190C). To check just drop a small piece of wrapper and if it raises immedietly then oil is ready. If it sinks, oil is not hot enough.

Now slide 3-4 prepared rolls in hot oil. You can add more or less rolls depending on the size of your pan.

Fry until golden and crispy.

Drain excess oil and serve spring rolls immedietly with any dipping sauce.

I don’t strain much or follow any lengthy process for shaping the rolls. Mine is a simple method where there are no multiple folds.

As long as the edges are well sealed and filling doesn’t break the wrapper you are good.

Tips For Making Perfect Spring Rolls

The filling is only with veggies sauteed in high flame with minimum seasoning. I have seen few restaurants serve noodles spring rolls and that simply doesn’t cut with me.

I usually use the same veggies combination used for Chinese fried rice. Cabbage, carrots, beans, bell peppers and onions are my choice for this filling.

Use naturally fermented soy sauce if possible.

You can always add mushrooms, paneer, tofu, bean sprouts in the filling. This recipe as such is vegan and for gluten free version use rice flour wrappers. My homemade wrappers were made with plain flour.

When coming to spring rolls I have two preferences, plain flour wrappers and fry the rolls, always. However if you specifically want to bake the spring rolls, here are the instructions

To bake these rolls, arrange the prepared rolls in a greased baking tray. Bake in the preheated oven at 180 C or 350 F for 15-20 minutes. After 10-12 minutes, flip and the rolls and bake for remaining time.