Can I make Vegetable Spring Roll ahead of time?

Yes, Vegetable Spring Roll can be prepared in advance and stored in the freezer. Arrange the uncooked rolls in a single layer, freeze them, and then transfer to a container. You can cook them directly from frozen without thawing, making them a convenient snack option.

How do I keep Vegetable Spring Roll crispy for longer?

To keep Vegetable Spring Roll crispy, make sure to fry them at the right oil temperature. After frying, place them on a wire rack instead of paper towels to prevent sogginess. If reheating, use an oven or air fryer instead of a microwave.

Can I bake or air-fry Vegetable Spring Roll instead of deep frying?

Absolutely. For a healthier version, brush the Vegetable Spring Roll lightly with oil and bake or air-fry until golden and crisp. While the texture may be slightly different from deep-fried ones, they are still delicious and much lighter.

Vegetable Spring Roll – Crispy, Easy Homemade Delight

Description

Vegetable Spring Roll is a crispy and flavorful appetizer made with fresh vegetables wrapped in thin sheets and fried or baked to perfection. This easy homemade recipe delivers a crunchy texture with a savory filling, perfect for snacks, parties, or light meals.

Ingredients

Scale

12 spring roll wrappers
2 cups shredded cabbage
1 cup julienned carrots
1 cup thinly sliced capsicum (bell peppers)
1/2 cup chopped green onions
1 tablespoon finely chopped garlic
1 teaspoon grated ginger
2 tablespoons soy sauce
1/2 teaspoon black pepper
Salt to taste
2 tablespoons oil (for sautéing)
Oil for deep frying
2 tablespoons cornflour mixed with 3 tablespoons water (slurry)

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Instructions

Prepare all vegetables by shredding cabbage, julienning carrots, and slicing capsicum evenly.
Heat oil in a pan on medium-high heat. Add garlic and ginger, sauté until fragrant.
Add all vegetables and stir-fry on high heat for 2–3 minutes to retain crunch.
Add soy sauce, salt, and black pepper. Mix well and cook for another 2 minutes. Turn off heat and cool the filling.
Prepare cornflour slurry by mixing cornflour with water.
Place a spring roll wrapper on a flat surface, add filling near one corner, fold sides, and roll tightly.
Seal the edges using the slurry to secure the roll.
Heat oil for frying and fry rolls until golden brown and crispy, turning occasionally.
Remove and place on a paper towel or rack to drain excess oil.
Serve hot with your favorite dipping sauce.

Notes

Always cook vegetables on high heat to keep them crunchy.
Do not overfill the wrappers to prevent tearing.
Ensure oil is hot enough before frying for a crispy texture.
You can freeze uncooked rolls for up to 1 month.
For a healthier option, bake or air-fry instead of deep frying.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: Indo-Chinese

Nutrition

Serving Size: 2 spring rolls
Calories: 180 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 8 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg