Easy Vegetable Spring Roll Recipe – Cabbage & Carrot Filling

Last Updated on 4 months by Neha Deshmukh

Easy Vegetable Spring Roll Recipe – Cabbage & Carrot Filling

Hey everyone! If you’re anything like me, you absolutely love a good spring roll – that satisfying crunch, the flavorful filling… pure happiness! I first made these vegetable spring rolls years ago, trying to recreate the ones we’d get from our local street food vendor, and honestly, I think I’ve come pretty close. They’re surprisingly easy to make at home, and so much more satisfying than store-bought. Let’s get rolling!

Why You’ll Love This Recipe

These aren’t just any spring rolls. They’re packed with fresh, crunchy veggies, perfectly seasoned, and wrapped in a delightfully crispy shell. They’re perfect as a snack, appetizer, or even a light meal. Plus, they’re a fantastic way to get the family involved in the kitchen – rolling spring rolls is a fun activity for everyone! And honestly, who doesn’t love a little DIY food fun?

Ingredients

Here’s what you’ll need to make these delicious vegetable spring rolls:

• 1.5 cup cabbage, thinly sliced
• 0.5 cup carrot (julienned)
• 1 teaspoon black/white pepper
• 0.5 teaspoon soya sauce
• Salt to taste
• 2 teaspoon olive oil
• 20 spring roll sheets (frozen)
• 1 tablespoon maida (or corn flour)
• Oil as needed (for deep frying)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Spring Roll Sheets: You’ll find two main types – wheat-based and rice paper. Wheat sheets are more common in India and hold up better to deep frying. Rice paper sheets are great for fresh spring rolls, but can get soggy when fried.
• Olive Oil: A good quality olive oil adds a lovely flavor to the stir-fry. You can also use any neutral cooking oil like sunflower or vegetable oil.
• Soya Sauce: Soy sauce flavors vary across India! Some prefer a lighter, sweeter soy sauce, while others like a darker, more robust flavor. Feel free to use your favorite brand. I personally like to use a mix of light and dark soy sauce for a balanced flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Julienne your carrots by slicing them diagonally and then into strips – a sharp knife is your best friend here! Thinly slice the cabbage, either with a knife or a mandoline.
2. Heat the olive oil in a pan over medium-high heat. Add the julienned carrots and sauté for about a minute. Then, toss in the sliced cabbage and stir-fry for another minute until it starts to soften.
3. Now for the flavor! Add the soy sauce, salt, and pepper. Stir-fry for another minute until the veggies are tender-crisp. Don’t overcook them – we want a bit of crunch! Remove from the heat and set aside to cool.
4. While the filling is cooling, thaw your spring roll sheets according to the package instructions (usually about 45 minutes at room temperature). Important: Keep them covered with a damp towel to prevent them from drying out and becoming brittle.
5. Time to roll! Place a spring roll sheet on a clean surface. Add about 1 tablespoon of the filling near one corner. Fold the corner over the filling, then fold in the sides. Continue rolling tightly until you have a neat little spring roll.
6. To seal the edges, make a paste with the maida and a little water. Brush this paste along the final edge of the roll to secure it.
7. Repeat steps 5 and 6 with the remaining sheets and filling. Keep the finished rolls covered with a damp towel until you’re ready to fry.
8. Heat oil for deep frying on medium-low heat. Carefully add the spring rolls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally.
9. Remove the spring rolls from the oil and drain them on paper towels. And that’s it! You’ve made delicious homemade vegetable spring rolls.

Expert Tips

Want to take your spring rolls to the next level? Here are a few tips I’ve learned over the years:

• Crispy Rolls: Don’t overcrowd the pan when frying. This lowers the oil temperature and results in soggy rolls.
• Preventing Soggy Rolls: Make sure your filling isn’t too wet. Excess moisture will seep through the wrapper during frying.
• Rolling Technique: Practice makes perfect! Don’t worry if your first few rolls aren’t perfect. Just keep practicing, and you’ll get the hang of it. A tight roll is key to preventing them from unraveling during frying.

Variations

Let’s get creative! Here are a few ways to customize these spring rolls:

• Vegan Spring Rolls: Simply ensure your soy sauce is vegan-friendly.
• Gluten-Free Spring Rolls: Use gluten-free soy sauce or tamari instead of regular soy sauce.
• Spice It Up: Add a pinch of chili flakes or some finely chopped green chilies to the filling for a spicy kick. My friend, Priya, loves adding a dash of Schezwan sauce!
• Festival Snack: These are a huge hit during Holi! Serve them with a mint-coriander chutney for a festive treat.

Serving Suggestions

These spring rolls are fantastic on their own, but they’re even better with a dipping sauce! I love serving them with a sweet chili sauce, a tangy tamarind chutney, or a classic mint-coriander chutney.

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can either bake them in the oven at 180°C (350°F) for about 10-15 minutes, or air fry them for a quicker, crispier result.

FAQs

Got questions? I’ve got answers!

1. What is the best way to thaw frozen spring roll sheets without them sticking together?

Thaw them slowly at room temperature, covered with a damp towel. Don’t rush the process! If they start to stick, gently peel them apart while they’re still slightly frozen.

2. Can I make the filling ahead of time? How long will it keep?

Yes, absolutely! You can make the filling a day or two in advance. Store it in an airtight container in the refrigerator.

3. What can I substitute for maida paste to seal the spring rolls?

You can use corn flour mixed with water as a substitute for maida paste.

4. What oil is best for deep frying spring rolls to achieve a crispy texture?

Vegetable oil, canola oil, or peanut oil are all good choices. They have high smoke points and will give you a nice, crispy result.

5. How do I prevent the spring rolls from absorbing too much oil during frying?

Maintain a consistent oil temperature (medium-low) and don’t overcrowd the pan.

6. Can I bake these spring rolls instead of frying them?

Yes, you can! Brush the spring rolls with a little oil and bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried spring rolls, but they’ll still be delicious!

Enjoy making these spring rolls! I hope they become a favorite in your home, just like they are in mine. Happy cooking!