Who doesn’t love spring rolls ? These yummy and delicious crispy appetizers are a great way of serving all kinds of veggies under one wrap. Very adaptive recipe and feel free to play around with the ingredients. I am sharing veg spring rolls recipe with you, but meat and tofu lovers can add finely chopped meat/tofu pieces to this recipe. However, the end result will be crispy and crunchy healthy spring rolls that are baked to perfection.
Earlier, I have always prepared my spring rolls with store bought wonton/spring roll wrappers but this time, I tried my very own homemade spring rolls wrappers and they were equally good. I make them in a large quantity and freeze them for future use.
RECIPE DETAIL – Veg spring rolls are fairly easy to make and are prepared with fresh veggies. To begin with, wash, and finely chop all the veggies. Saute until tender, do not overcook them – they should still have a little crunch left to them. Add sauces of your choice and once the veggies are done, transfer them to a bowl and place them in the refrigerator to cool down prior to the spring roll assembly. This step is important, if skipped, the spring roll wrappers will become soggy and difficult to work with.
Homemade spring roll wrappers can always substitute with store bought wonton wrappers or spring roll sheets to save some time. Follow the step by step tutorial below on how to assemble/shape the spring roll. I prefer to bake my spring rolls but as per taste, you can fry them in hot oil.
Best part, these rolls can be made ahead of time, wrap them with a plastic wrap and store in refrigerator until ready to bake or fry. When ready, bake them in hot oven until crisp and golden brown. No one can guess that they are baked with just 1 tablespoon of butter. 🙂
Enjoy your favorite appetizer guilt-free without sacrificing the flavors – still delicious, crunchy and SUPER – HEALTHY!!
Looking for more appetizers, try these – Avocado rolls, Paneer cutlets, Paneer ke sooley, Katori chaat, Papad chaat, Garlic knots, Veg seekh kebab,Paneer kathi rolls, Mexican veggie bowls and more..
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Veg Spring Rolls
Ingredients
- 1 cup Finely chopped cabbage
- 1 cup Finely chopped Green capsicum
- 1 cup Finely chopped Red Capsicum
- 1/2 cup Finely chopped green beans (optional)
- 1/2 cup Thinely sliced carrots (optional)
- 1/2 cup Bean sprouts (optional)
- 1 cup Finely Chopped onions
- 2 tablespoon Soy sauce
- 1.5 tablespoon Homemade Szechuan sauce (adjust according to taste)
- 1 teaspoon Coarsely crushed black peppercorns
- Salt to taste
- 2 tablespoon Oil or Olive oil
- 1 packet of Thin Noodles
- 1 tablespoon Butter to brush the top
- 30-32 pieces of Homemade wrappers
Instructions
PREPARE THE FILLING
- Assemble and chop all the veggies.
- Noodles..
- Heat water in a pan, add noodles and cover the pan for 2 minutes. Depending on the type of the noodles, you may need to boil them until soft and tender. Drain and set it aside.
- Heat oil in a pan. Add veggies…
- Saute for a minute. Save cabbage for the last.
- Add cabbage..
- Saute for another minute until the veggies are tender. They should still have a little crunch left to them.
- Stir in the sauces and spices.
- Mix in boiled noodles..
- Stir until well blended..
- Allow it to cool down completely before stuffing the wrappers.
FOLDING SPRING ROLLS
- Homemade egg free wrappers.
- Make a thick paste of flour and water.
- Take a wrapper, and place about 1.5 tablespoons of the filling right in the center.
- Fold the bottom part over it.
- Now fold in the left and right side and make it look like a little envelope.
- Secure the sides.
- Now give it a roll and when you have a little pointy tip left…
- Apply some wet flour mixture that we prepared above and roll to seal the spring roll.
BAKING SPRING ROLLS
- Bake oven at 400 degree F. Repeat the process with rest of the wrappers. Arrange them on a baking tray.
- Apply butter on top.
- Place them in a hot oven and…
- Bake for 12- 15 minutes or until brown and crispy. Mine were done in 15 minutes. Oven temperatures may vary.
- Baked crispy golden rolls are ready.
- Serve them with the dip or chutney of your choice.
Ami says
Can we use the oil spray instead of butter?
Thank you
Ruchi says
Butter is a replacement to the egg in this recipe and it lends a nice crispy crust to these rolls. But feel free to experiment.
Ami Amin says
For how many days they can be stored in the refrigerator?
Ruchi says
You can store the cooked spring rolls for 1-2 days in the refrigerator.
They will become soggy overnight but can be easily reheated in the oven and will become crispy once again.
Naina says
U deserve an applause. Keep them coming Ruchi. U r a wonderful cook
RK says
Thanks Naina!! Elated to hear that. 🙂
Amisha says
Thanks for the fantastic recipes and all the drool worthy pictures. Always looking forward to your easy recipes. I tried Veg spring rolls recipe on the weekend and came out perfect. I had used store bought Indian spring roll sheets and cant believe how easy and tasty my spring rolls turned out to be. Thanks a lot for every post, keep them coming!!
RK says
Thanks for trying the recipe Amisha! Glad you liked it. 🙂
Sheetal says
I’m still learning from you,art of Indian cooking. Only one word for all the pics Truly Amazing!! I definitely liked reading all that is written on your website.Keep the posts coming. I loved it! I tried veg spring rolls, very good. My wrappers were not dry like yours. I hair dryed them and then they were looking just like yours. Baked beautifully and were so yummy. Thanks!!
RK says
Thanks for your wonderful feedback,that’s so sweet of you!! Glad to hear that you are enjoying my blog and my recipes!! BTW..Hair Dryer..that’s a smart move. 🙂
Pooja says
Wow these look great and healthy, must try them out. Just a questions how do you chop your veggies so small. It would take me ages!
RK says
Thanks for stopping by Pooja. I have a chopper that chops these veggies for me. 🙂
V.Shukla says
Since I have a microwave if i want to bake it in the microwave in convection mode what should be the temperature and time?
RK says
Thanks for stopping by!! Bake at 200 degree C for 12 – 15 minutes or until brown and crispy.
Neha Bansal says
Good
RK says
Thanks Neha. 🙂
Priya says
Thnx
Yummiiiiiii
Easy to make at home
RK says
You are welcome Priya. 🙂
Savita says
In the ‘Baking Spring Roll’ section, for how long should the rolls be baked at 400 deg F before spreading butter and baking again?
RK says
Savita, it’s mentioned in the recipe – “Bake for 12- 15 minutes or until brown and crispy.”
Ekta says
Well explained recipe…
RK says
Thanks Ekta. 🙂