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Chinese Veg Spring Roll, step by step on video
See how to make the soft wrap dough, stir-fry the filling without overcooking it, and roll, seal and fry the spring rolls.
10:00 · Recipe video · Cooking with Siddhi
Chinese veg spring rolls are a well-known starter and snack in India. Most people only have them in restaurants, but they are easy to make at home. The stuffing is made with stir-fried vegetables, paneer and sauces, so the rolls are juicy inside and crunchy outside.
In this recipe I make the wrap from scratch with maida, fill it with cabbage, capsicum, onion, corn, paneer, mint and coriander, and deep fry the rolls until golden brown. It is a delicious, flavourful and lip-smacking dish.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these spring rolls
- Restaurant style at home: a favourite starter made in your own kitchen.
- Homemade wrap: a soft maida dough, rolled thin.
- Juicy filling: stir-fried veggies and paneer with chilli and soya sauce.
- Crunchy outside: fried on a low-medium flame until golden brown.
Ingredient notes
- Wrap dough: 1 cup maida, 1 tbsp oil, salt and water, kneaded into a soft dough like paratha dough.
- Filling: cabbage, capsicum, onion, paneer and corn, 1 cup each, with mint and coriander.
- Do not overcook: sauté the filling only a little before adding the sauces.
- Maida slurry: 1 tbsp maida mixed with water seals the rolls.
Chinese Veg Spring Roll Recipe
Homemade spring rolls with a thin maida wrap and a filling of stir-fried cabbage, capsicum, onion, corn and paneer with chilli and soya sauce, deep fried until golden brown.
Ingredients
- 1 cup maida (all-purpose flour) (wrap)
- 1 tbsp cooking oil (wrap)
- Salt (wrap)
- Water, as needed for a soft dough (wrap)
- 1 tbsp cooking oil (filling)
- 1 cup cabbage, shredded or thinly sliced (filling)
- 1 cup capsicum (filling)
- 1 cup onion (filling)
- 1 cup paneer (filling)
- 1 cup corn (filling)
- 1/2 cup coriander (filling)
- 1/4 cup mint (filling)
- 1 tbsp red chilli powder (filling)
- 1 tbsp garlic paste (filling)
- 1/2 tbsp ginger paste (filling)
- 1 tbsp chaat masala (filling)
- 1 tbsp garam masala (filling)
- Chilli sauce (filling)
- Soya sauce (filling)
- Salt to taste (filling)
- 1 tbsp maida, mixed with water to a paste (slurry, to seal)
- Oil for deep frying
Instructions
- Make the dough. In a large bowl, add 1 cup maida, the cooking oil and salt, and mix well. Add water slowly and make a soft dough, like paratha dough. Knead for 1 to 2 minutes and cover with a damp cloth.
- Start the filling. Heat the oil in a broad non-stick pan on a low flame. Meanwhile, mix the garlic paste and garam masala in a small bowl.
- Cook the aromatics. Add a few capsicum pieces to the pan, then the garlic and garam masala paste and the ginger paste, and sauté until fragrant. Add the rest of the capsicum and stir well.
- Add the vegetables. Add the onion, cabbage, corn, paneer, mint, coriander, salt, red chilli powder and chaat masala, and stir so the spices mix well. Sauté for a little while, making sure the vegetables do not get overcooked.
- Add the sauces. Add the chilli sauce and soya sauce, switch off the flame and mix well. The stuffing is ready. Let it cool down.
- Make the slurry. In a bowl, mix 1 tbsp maida with enough water to make a smooth paste with no lumps.
- Roll the wrap. Knead the dough again for 1 to 2 minutes to make it soft. Take a medium-sized portion of dough and roll it into an oval, equally thin on all sides.
- Fill and fold. Place the stuffing in the centre and apply slurry on the edges. Fold the long side over the stuffing and press gently, then fold the other side and press. Apply a little paste on the corners if needed and fold them. Prepare the remaining rolls the same way.
- Fry. Heat oil to deep-frying temperature and slowly slide the spring rolls in. Make sure the oil is hot enough, otherwise the rolls will absorb oil. Once golden brown, turn them over and fry the other side on a low-medium flame so they cook through.
- Drain and serve. When they are golden brown on both sides, take them out onto a kitchen towel to remove the excess oil. Cut into small pieces and serve hot with schezwan sauce.
Nutrition Facts
4 servings per recipe
Serving size1 serving (¼ recipe)
| Nutrient | % Daily Value* |
|---|---|
| Total Fat 24 g | 31% |
| Saturated Fat 9 g | 45% |
| Cholesterol 37 mg | 12% |
| Sodium 118 mg | 5% |
| Total Carbohydrate 36 g | 13% |
| Dietary Fibre 8 g | 29% |
| Total Sugars 8 g | |
| Protein 18 g | |
| Vitamin A 3727 IU | |
| Vitamin C 229 mg | 254% |
| Calcium 678 mg | 52% |
| Iron 14 mg | 78% |
| Potassium 1641 mg | 35% |
* The % Daily Value tells you how much a nutrient in one serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Values are approximate and calculated from the ingredients listed. The actual amounts depend on the brands you use and how much oil the rolls absorb while frying.
Recipe by Siddhi Panchal.
Tips for perfect spring rolls
- Do not overcook the filling. Sauté it only a little before adding the sauces.
- Let the stuffing cool before you fill the rolls.
- Roll the dough equally thin on all sides.
- Make sure the oil is hot enough before frying, otherwise the rolls will absorb oil.
What to serve with Chinese Veg Spring Roll
Cut the spring rolls into small pieces and serve hot with schezwan sauce. For an Indo-Chinese starter platter, add my Chinese Pakoda and Khasta Paneer.
Chinese Veg Spring Roll FAQs
Can I make spring roll wrappers at home?
Yes. Knead 1 cup maida with 1 tbsp oil, salt and water into a soft dough, then roll it thin into ovals.
How do I seal spring rolls?
Apply a slurry of 1 tbsp maida mixed with water on the edges and corners before folding.
Why do my spring rolls absorb oil?
The oil is probably not hot enough. Heat it to deep-frying temperature before you slide in the rolls.
What do I serve with veg spring rolls?
Cut them into small pieces and serve hot with schezwan sauce.
How many does this recipe serve?
It serves 4, at about 402 kcal per serving.
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