Easy Veg Spring Rolls

easy veg spring rolls recipe | vegetarian spring rolls recipe | spring roll recipe | Indo- Chinese

Every culture has some sort of food where some tasty fillings are wrapped in some kind of dough, grain, or similar wrapper. The reason is simple: It is a convenient food for farmers to carry into the field, hunters to take on a hunting trip, and fishermen to take out to sea. In China, spring rolls are one such convenient food but with a different backstory to its origin.

Spring rolls are believed to have originated in northern and eastern China, these rolls had a wheat wrapper, initially similar to a pancake. It was filled with fresh vegetables from the first Spring crop to mark the beginning of spring and eventually started being called “spring dish”. They later became a major feature in Chinese imperial menu and achieved international recognition.

Chinese vegetable spring rolls are a popular starter or snack which comprises thin pastry wrap stuffed with vegetables, noodles and other fillings and is served in INDO-CHINESE restaurants. Vegetarians can enjoy all sorts of veggie spring rolls, packed with veggies such as cabbage, carrots, lettuce, cucumbers, and bean sprouts. The possible filling combinations are endless and when you add a nice dipping sauce, this Chinese dish packs even more flavor!

But in India most commonly one would find people enjoying these with MASALA TEA in most tea shops too. These flaky spring rolls also go perfectly well with a hot cup of black tea or coffee.

PREP TIME: 10 mins
COOK TIME: 20 mins


  • 2 tsp oil
  • 2 garlic cloves, finely chopped
  • 1 inch ginger, finely chopped
  • 1 carrot, thinly shredded
  • 4 spring onions, finely chopped
  • 1 cup cabbage, thinly shredded
  • 1 tsp sugar
  • 1-2 tsp chilli sauce
  • 1 tsp soy sauce / soya sauce
  • 2 tsp vinegar
  • 1 tsp black pepper, crushed
  • salt to taste
  • 1 tsp corn flour
  • 7 spring roll pastry sheets / wrapper
  • 1 tbsp maida / all-purpose flour / plain flour
  • oil for deep frying



  1. Firstly, in a large kadai add oil along with finely chopped ginger and garlic. Also add finely chopped spring onions.
  2. Saute them for a minute or till the raw smell disappears. Furthermore, add shredded carrot and cabbage. saute them.
  3. Add sugar, chilli sauce, soy sauce, vinegar, black pepper and salt. mix everything well.
  4. Now, add corn paste. mix well and keep aside.
  5. Meanwhile, take a spring roll pastry sheet and place a spoonful of prepared stuffing.
  6. Pull and fold over the corner tightly till it reaches half the sheet. Further, fold over the sides like an envelope leaving no air pockets.
  7. Create crease and roll further. Finally, apply maida paste around the corners and seal the edges.
  8. Next deep fry the spring roll (or bake them at 320 degree F) till they turn golden brown stirring occasionally.


Finally ,serve crispy veg spring rolls hot with sweet chilli sauce or tomato sauce.