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Spring Roll

#1 Best Vegan Spring Rolls with DesiStreetFoods

Once upon a time, in the heart of culinary adventures, DesiStreetFoods invites you to join an epic tale of flavour and crunch – the journey of crafting the Best Vegan Spring Rolls a bustling kitchen filled with the aroma of sizzling delights, a medley of colourful vegetables waiting to dance between Spring Roll wrappers. Get ready to be the hero of this crispy saga, where every bite is a chapter in the book of homemade goodness. The origins of Spring Rolls can be traced back to the heart of Chinese cuisine, where skilled hands first crafted these delectable treats. Over the centuries, this culinary artistry spread its wings across Asia, adopting diverse flavors and techniques in each region it touched. Today, Spring Rolls have become a global favorite, loved for their crispiness and the delightful surprise within.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Chinese, Indian, Italian

Equipment

  • 1 x Bowl
  • 1 x Pan
  • 1 x cup
  • 2 x wok
  • 1 x spatula
  • Spoon

Ingredients
  

for sheet/wrapper:

  • 2 cups maida / plain flour
  • 2 tbsp corn flour
  • ½ tsp salt
  • 2½ cup water

for stuffing:

  • 2 tbsp oil
  • 3 clove garlic finely chopped
  • 2 chilli finely chopped
  • 2 tbsp spring onion chopped
  • ½ onion sliced
  • 1 carrot julienne
  • 2 cup cabbage chopped
  • ½ capsicum chopped
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 2 tsp chilli sauce
  • ¼ tsp pepper powder
  • ½ tsp salt

other ingredients:

  • ½ cup maida paste for sealing
  • oil for frying

Instructions
 

How to prepare spring roll wrappers

  • First, in a large bowl take 2 cups of maida, 2 tbsp of corn flour and ½ tsp salt.
  • Add 2½ cups water and mix it well using a whisk.
  • Mix until a smooth lump-free batter is formed. Add water as required.
  • Now pour the batter on a hot pan.
  • Make sure the batter is uniformly spread.
  • Cook for a minute or until the sheet is cooked without getting dark.
  • Flip over gently and continue to cook.
  • Finally, our spring roll sheet is ready.

How to prepare veg stuffing

  • Take a large wok, and heat 2 tbsp oil.
  • Saute 3 cloves garlic, 2 chilli and 2 tbsp spring onion.
  • Add ½ onion and fry on high flame.
  • Now add 1 carrot, 2 cups of cabbage, ½ capsicum and cook them half.
  • Maintain the crunchiness of vegetables
  • Now add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.
  • Mix well making sure everything is well combined.
  • The stuffing is ready.

How to fold and fry spring roll

  • First, take a prepared spring roll sheet and place a small amount of prepared veg stuffing under it.
  • Stick it with a tsp of maida paste around the edge.
  • now roll and fold the sides, ensuring the roll is sealed tight.
  • Take a wok a fill it with oil to deep fry.
  • Deep fry in hot oil.
  • Keep the flame on low.
  • Fry till it turns golden brown
  • Now take out fried spring rolls and put them on a tissue to remove extra oil.

Notes

Do not over fry it can lead to bitter taste.
Maintain the consistency of wrappers do not make it more thick or thinner.
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