Vegetable spring rolls – Who doesn’t love crispy spring rolls filled with a flavorful combo of your favorite veggies and noodles? Team them with your favorite dip and impress your guests at your next gathering.
Watch recipe video below:
I’m pretty sure you know this already – I love quick and easy appetizer and snack ideas. And I’m always on the hunt for new ones.
Now, who doesn’t love Chinese spring rolls? Obviously, it’s an amazing starter to kick start any party as well as a delicious snack perfect for any time of the day. And that just means I’ve to share this all-time favorite recipe with you.
Say hello to the Indianized version of the world favorite spring rolls. Decades ago, due to the popularity of Chinese cuisine in India, the traditional Chinese recipes got an Indian makeover resulting in the creation of Indo-Chinese cuisine. And the iconic Chinese spring rolls soon became a favorite among the Indo-Chinese food lovers.
For these vegetable spring rolls, I always like to use store bought spring roll wrappers as they are very thin and turn super crisp when fried. Having said that, feel free to make homemade wrappers if you like them. I really want to create a simple and easy recipe for you, so pre-made wrappers are my absolute choice.
The filling is a simple combo of beautiful veggies like cabbage, carrots, spring onions and bell peppers (capsicum). Make sure you cut them into long sticks. Apart from the veggies, noodles also make an important element of these vegetable spring rolls. You’ve two options here – Indian hakka noodles or vermicelli noodles used in traditional Chinese spring rolls. As I want to add an Indian touch the spring rolls, I decided to go with the hakka noodles. The noodles need to be cooked separately and coated in a little oil to prevent them from sticking together.
Both the vegetables and noodles are sautéed in soy sauce and white pepper. You can also add spicy green chilies and sriracha or chili sauce to level up the heat. I love these spring rolls paired with my favorite red chili garlic chutney, but sweet chili sauce or tomato ketchup are great options too.
Trust me, each crispy bite of these vegetable spring rolls is beyond delicious.
- 1 tbsp oil
- 2 garlic cloves, crushed
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1 cup sliced spring onions
- ½ cup julienned bell pepper (capsicum)
- 100 g noodles (Indian hakka noodles or vermicelli noodles)
- 2 tbsp dark soy sauce
- ¼ tsp ground white pepper (white pepper powder)
- Salt to taste
- 2 tsp cornflour
- 1 tbsp water
- 20 frozen spring roll wrappers, thawed
- Oil for deep frying
- Prepare noodles according to package directions. Coat in a little oil. Set aside.
- Meanwhile, heat oil in a wok or large frying pan over high heat. Add crushed garlic, cabbage, carrots, spring onions and bell peppers. Stir fry for 2-3 minutes or until soft.
- Add noodles, soy sauce and white pepper. Season with salt. Set aside to cool slightly.
- Combine together cornflour and water to make a smooth paste. Set aside.
- Place one spring roll wrapper on a flat surface with one corner facing you. Cover remaining wrappers with a damp tea towel. Place two tablespoons of vegetable mixture across the corner. Roll up firmly. Brush both sides of the wrapper with cornflour paste. Fold in the edges and roll up again. Brush final corner with cornflour paste to seal. Repeat with the remaining wrappers and vegetable mixture. Set aside.
- Meanwhile, heat oil for deep frying in a large pan. Cook spring rolls, in batches, for 3-4 minutes or until golden. Using a slotted spoon, remove from pan, and drain on an absorbent towel. Serve warm.
- I served these spring rolls with red chili garlic chutney
- To freeze uncooked spring rolls, place them in a single layer on a tray and freeze for few hours. Once hard, transfer them to ziplock bags to save space. Deep fry from frozen. Do not thaw.
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