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Spring Rolls | Crispy Veg Spring Roll Recipe
4.8 from 105 votes

Spring Rolls | Crispy Veg Spring Roll Recipe

This Crispy Veg Spring Roll recipe uses finely chopped cabbage, carrots, bell peppers, green beans, spring onion, and optional noodles and bean sprouts stir-fried with soy sauce and pepper. The cooked vegetable filling is wrapped inside spring roll wrappers sealed with a simple flour paste, then deep-fried to crispy golden perfection for a crunchy vegetarian snack or appetizer.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24 Spring Rolls
Calories: 103 kcal
Course: Appetizer, Snacks
Cuisine: Chinese, International

Ingredients

For vegetable stuffing
  • 2 tablespoon neutral cooking oil any neutral oil or sesame oil (not toasted sesame oil, generic cooking oil
  • 2.25 to 2.5 cups cabbage 150 grams, shredded
  • ½ cup carrot 80 grams, shredded
  • ⅓ cup capsicum green bell pepper), small to medium-sized, thinly sliced
  • ¼ cup french beans 7 to 8 french beans, finely chopped
  • ⅓ cup spring onion scallion whites) - 2 to 3 small to medium-sized scallions, whites, chopped
  • ½ teaspoon black pepper or black pepper powder or add as per taste, crushed
  • 1 tablespoon soy sauce - naturally fermented
  • 1 teaspoon celery optional, finely chopped
  • 1 cup noodles or about 75 grams uncooked noodles - optional, cooked
  • 3 tablespoon bean sprout optional
  • 2 to 3 tablespoons spring onion greens scallion greens, chopped
  • salt as required
  • neutral cooking oil as required, for deep frying, generic cooking oil
For the sealing paste
  • 6 tablespoon all-purpose flour or cornstarch
  • 4 to 5 tablespoon water or add as required to make a thick paste
Other ingredients
  • 24 to 30 spring roll wrapper or as required

Instructions

Preparation
    Cup of Yum
  1. First cook noodles as per package instructions. Add the noodles in hot boiling water and cook them.
  2. Once the noodles are cooked al dente, then drain the water from the noodles and rinse them thoroughly in water.
  3. Drain any water and set aside.
  4. Chop the veggies in thin long strips or matchsticks. For cabbage and carrot, you can shred them. Slice the green bell pepper (capsicum) in thin strips or matchsticks. For the french beans you can slice them very thinly, diagonally or finely chop them. Chopping takes time, so you can use a food processor to ease up the work.
  5. Please note you can use your choice of veggies.
Making stuffing
  1. Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.
  2. Stir and then add all the chopped veggies.
  3. Increase the heat to high and stir fry the veggies for 4 to 5 minutes. If the heat becomes too high while stir-frying, then reduce it and continue to stir-fry
  4. Add crushed black pepper powder, finely chopped celery (optional) and soy sauce.
  5. Both black pepper and soy sauce can be adjusted as per your taste.
  6. Mix everything very well. Then add the cooked noodles.
  7. Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.
  8. Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at room temperature.
Preparing sealing paste
  1. In a bowl, mix the all purpose flour or cornstarch and water.
  2. Whisk very well to make a thick paste without any lumps.
Stuffing Spring Rolls
  1. Now take the spring roll wrapper. If you are using the wrapper recipe which I have shared, then keep the cooked side facing you. Make sure that the wrappers are at room temperature before using them.
  2. Now with your fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.
Wrapping Method 1
  1. Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.
  2. Now spread some of the paste on the sides. Bring one side touching the roll and press gently.
  3. Do the same with the other side. Again spread the batter on both the closed edges.
  4. If you are using square wrappers, then do check the recipe video in the post to see the wrapping and folding.
Wrapping Method 2
  1. Another method is to roll halfway. Then spread the batter on the sides.
  2. Seal both the sides from sideways. Spread some batter on the sealed edges.
  3. Then bring the open side on top of the spring roll. Press gently and seal it. 
  4. While working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is any small tear then just spread some of the batter on it to close it.
  5. Now place all the spring rolls with the sealed edges facing down on a plate. Your hands will become messy when stuffing the spring rolls.
Deep frying veg spring rolls
  1. Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees Fahrenheit).
  2. Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot enough, then they absorb oil and become soggy.
  3. Depending on the size of the pan or wok, you can fry 2 to 3 veg spring rolls at a time.
  4. Once they become light golden, turn them over and fry the other side.
  5. Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.
  6. Remove the fried veg spring rolls with a slotted spoon.
  7. Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.
  8. Garnish veg spring rolls with some chopped spring onion greens or coriander leaves (cilantro) if you like. Serve fried spring rolls hot with any dipping sauce of your choice like chili garlic sauce, hoisin sauce or tomato ketchup.

Notes

  • Use finely chopped or shredded vegetables like cabbage, carrots, bell peppers, and more to get the right filling texture.
  • Add chopped green chilies, ginger, or garlic to spice up the filling if desired.
  • Maintain frying oil temperature around 180–190°C to achieve crispy rolls without burning or sogginess.
  • Frozen store-bought wrappers can be baked or air-fried by brushing with oil and baking at 180°C for 15–20 minutes, turning halfway.
  • Optional additions like scrambled tofu or paneer increase protein content in vegetarian rolls.
  • This recipe's nutrition info approximates one fried spring roll per serving.

Nutrition Information

Calories 103kcal (5%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 2mg (1%) Sodium 204mg (9%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 671IU (13%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin B12 1µg (42%) Vitamin C 6mg (7%) Vitamin E 1mg Vitamin K 25µg Calcium 21mg (2%) Vitamin B9 (Folate) 31µg Iron 1mg (6%) Magnesium 9mg (2%) Phosphorus 29mg Zinc 1mg

Nutrition Facts

Serving: 24 Spring Rolls

Amount Per Serving

Calories 103

% Daily Value*

Calories 103kcal 5%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 204mg 9%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 671IU 13%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 6mg 7%
Vitamin E 1mg
Vitamin K 25µg
Calcium 21mg 2%
Vitamin B9 (Folate) 31µg
Iron 1mg 6%
Magnesium 9mg 2%
Phosphorus 29mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.