Homemade Vegetable Spring Roll is a super easy and delicious recipe of the popular Chinese recipe. These Spring Rolls are light with crisp-crackly skin and small enough to enjoy in 4 bites. The filling is also light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling. Delicious and authentic!
Spring rolls are a common dish throughout Southeast Asia, especially in China, Vietnam and Thailand. It is a simple recipe of vegetable filling wrapped in paper thin sheets of pastry, served either deep fried or completely fresh. They are made with a variety of fillings, including vegetables, noodles, meat, and seafood.
Filling is the part where one can get creative. I have used 4 simple vegetables in the filling as I like each flavour to stand out while eating. You can add mushrooms, bean sprouts, courgette, red peppers, green peppers, boiled noodles to name just a few other ingredients. The possibilities are plentiful!
I feel the only tricky part in making a spring roll at home is the rolling part. Now, after 30+ years of cooking, I have seen endless videos on how to roll them and the science behind it. The most important part to remember is to take your time and seal all the ends! It doesn’t matter if it is rolled using ‘envelope’ technique or ‘log’ technique or any other ‘fancy termed’ technique. If you assemble the spring rolls sloppily, you might risk them falling apart while frying. Just make sure that you roll the spring roll tightly so that there are no air gaps and to use the plain flour sludge as a glue to bind the ends together! Simple as that!
You may like our other recipes like Honey Chilli Lotus Stem, Crispy Chilli Lotus Stem, Paneer Firecracker Rolls, Onion Rings, Chinese Bhel, Crispy Chilli Corn, Salt and Pepper Baby Corn, Dry Gobi Manchurian, Chinese Style Crispy Vegetables and Taro Nest.
