This Vegetable Spring Roll recipe has been in my drafts for the longest time. I had a few people email me asking me for the recipe for spring rolls and that’s when I realised how long it has been since I made them. In fact, after marriage, though I have tried many other snacks, spring rolls never featured anywhere. If you want to make a quick and easy snack with a twist, try this spring roll dosa recipe. I became lazy and bought the spring roll sheets from the supermarket which is probably not a bad thing after all. I have made these from scratch before, and while that’s not hard to do, it is a bit more time-consuming. In fact, if you buy spring roll sheets, the whole process of making vegetable spring rolls at home is very quick. Also check 10 quick and easy snacks under 15 mins.
Step by Step Vegetable Spring Rolls Recipe
First, get the filling ready. Heat oil, cook the onions and ginger garlic paste. Then add vegetables with some sprinkled water and cook covered until vegetables are done yet crunchy. Add soya sauce and cook on high heat, then add salt, pepper and coriander leaves. Remove from heat and set aside to cool. Prepare your spring roll sheets per package instructions. I had to leave mine out to thaw to room temperature and then separate them. Place one sheet on a clean surface with one corner facing you. Add about 2 tablespoons of the filling near the corner closest to you Fold in the corner upwards and then bring in the side corners from right and left Continue to roll up with a firm hand Make sure the end is “stuck” to the pastry sheet firmly after you are done rolling. A drop of water may help. Continue until all the filling is used up. Deep fry in hot oil until golden brown. Cut them up and serve hot with some tomato sauce. They make an excellent and quick appetiser.
