Veg Spring Rolls

In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetable fillings inside a wrapped cylinder shaped thin pastry. This recipe includes veggies along with noodles that makes them Chinese Veg Spring Rolls and loved by all the kids for sure.
  • Passive
    15 minutes
  • Prep
    20 minutes
  • Cook
    35 minutes
  • Servings
    12 Pc.


For the Stuffing: -
  • 2 tbsp Oil
  • 1/2 cup Bell peppers
  • 1/4 cup Green Peas
  • 2 medium sized Carrots (cut into fine long strips)
  • 1 cup Cabbage (shredded)
  • 1 cup Noodles ( cooked)
  • 1/2 pkt Tastemaker (which comes along with noodle packet)
  • 1/2 tsp Salt
  • 2 tbsp Soya sauce (low sodium)
  • 1 tbsp White Vinegar
To Assemble the Spring Rolls: -
  • 12 Spring Roll Sheets (see recipe notes below for recipe link)
  • 4 tbsp All-Purpose Flour
  • 2-3 tbsp Water (or as required to form a smooth thick paste)


To make the stuffing:-
  • 1 In a pan, add oil. Add the Bells peppers, carrots and peas. Cook for about 5 minutes.
  • 2 Add the cabbage, soya sauce and the salt. Cook for about 2 minutes.
  • 3 Add the tastemaker and vinegar.
  • 4 Stir in the noodles. Stuffing for spring rolls is ready. Keep aside to cool for about 15 mins.
To Assemble the spring rolls:-
  • 5 Prepare the flour paste using flour and water till a thick paste is formed.(This paste is to be used to seal the rolls edges). Take a spring roll wrapper/sheet, place sufficient stuffing in one corner as shown.
  • 6 Roll the sheet once.
  • 7 Fold the edges as shown ans seal them using the flour paste.
  • 8 Roll again and apply little paste to the edge to seal it.
  • 9 Repeat for all sheets.(See recipe notes below).
  • 10 Deep fry them on medium low heat for 10 mins (each batch). If fried on high heat they won’t be that crispy as they get browned faster and won't cook the sheet well from inside.
  • 11 Drain on paper towels.
  • 12 Serve with any Chinese garlic sauce or schezwan sauce.

Recipe Notes

  1. Click here for Spring Rolls Sheets/Wrappers Recipe.
  2. You can eliminate the use of noodles and double the quantity of the veggies in the recipe to make them simple and basic veg spring rolls.
  3. Add 1/2 cup boiled and shredded chicken breast to the veggies to make the rolls non-veg along with or without the noodles.
  4. At Step 9, at this stage you can freeze the rolls in a zip lock bag for 2-3 months. In this way you can make a huge batch and keep rolls in freezer ready to use anytime you need them or ready for any party.
  5. If deep frying frozen rolls, don't thaw them, you can directly deep fry the frozen rolls.

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