Easy Vegetable Spring Roll Recipe – Indian Style Noodles

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Spring Roll Recipe – Indian Style Noodles

Hey everyone! If you’re anything like me, you love a good crispy spring roll. But sometimes, ordering takeout just doesn’t cut it, right? That’s why I’m so excited to share my go-to recipe for Vegetable Spring Rolls – with a little Indian twist! I first made these when I was craving something crunchy and flavorful, and honestly, they’ve become a family favorite ever since. They’re surprisingly easy to make, and the filling is packed with fresh veggies and a delicious Indo-Chinese flavor. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average spring rolls. We’re using vermicelli noodles, which are super common in Indian cooking, to create a really satisfying texture. Plus, the blend of soy sauce, Indian spices, and fresh vegetables is just chef’s kiss. They’re perfect as a snack, appetizer, or even a light meal. And trust me, once you make them at home, you’ll never want to buy them frozen again!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 pack vermicelli noodles (approx. 200g)
• 2 tbsp oil
• 2 cloves garlic, minced
• 1 cup carrot, shredded
• 2 tbsp spring onion, chopped
• 2 cups cabbage, shredded
• 0.25 tsp sugar
• 2 tsp soy sauce
• 0.5 tsp salt
• 7 spring roll sheets
• 0.5 tsp pepper, crushed
• 1 tsp corn flour
• 2 tbsp water
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Vermicelli Noodles: I love using vermicelli because they get nice and soft when soaked, and add a lovely texture to the filling. You can find them easily in any Indian grocery store.
• Spring Roll Sheets: These can sometimes be tricky to find, but most well-stocked supermarkets now carry them. Look in the refrigerated or frozen section.
• Soy Sauce: Use a good quality soy sauce for the best flavor. I prefer a light or all-purpose soy sauce.
• The Indo-Chinese Blend: The combination of soy sauce with a touch of sugar and pepper is what gives these spring rolls that classic Indo-Chinese flavor we all adore! Don’t skip it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak your vermicelli noodles in hot water for about 10 minutes. This softens them up perfectly. Once they’re soft, drain them well and set aside.
2. Heat 2 tsp of oil in a kadai or large pan over medium heat. Add the minced garlic and chopped spring onion and sauté until fragrant – usually about a minute.
3. Now, toss in the shredded cabbage and carrot. Stir-fry for a few minutes until the vegetables soften slightly, but still have a bit of crunch.
4. Time for the flavor! Add the soy sauce, sugar, salt, and crushed pepper. Give everything a good mix and cook on high heat for another minute or two.
5. In a small bowl, make a slurry by mixing the corn flour with 2 tbsp of water. Pour this into the pan with the vegetables and noodles. Stir constantly until the mixture thickens up nicely.
6. This is important: let the filling cool completely before you start rolling. Trust me, it makes things so much easier!
7. Once cooled, place a spoonful of the filling in the corner of a spring roll sheet, in a diamond position.
8. Fold the corner tightly over the filling, then envelope the sides to seal the edges.
9. To make sure they don’t unravel, apply a little maida paste (just flour mixed with water) to seal the roll completely.
10. Finally, heat oil for deep frying in a pan over medium heat. Carefully fry the spring rolls until they’re golden brown and crispy – about 3-4 minutes per side. Alternatively, you can bake them at 200°C (392°F) for about 10 minutes, flipping halfway through.

Expert Tips

• Don’t overfill the spring rolls, or they’ll be difficult to seal.
• Make sure the oil is hot enough before frying, otherwise the spring rolls will absorb too much oil and become soggy.
• Work quickly when rolling the spring rolls, as the sheets can dry out and become brittle.

Variations

• Vegan Adaptation: Simply ensure your soy sauce is vegan-friendly! Most are, but it’s always good to check.
• Gluten-Free Adaptation: Use gluten-free spring roll sheets and tamari (gluten-free soy sauce) instead of regular soy sauce.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili or a pinch of chili flakes to the filling. My friend, Priya, always adds a dash of Schezwan sauce for an extra kick!
• Festival Adaptations: These are amazing as a savory snack during festivals like Diwali or Holi. Everyone always asks for the recipe!

Serving Suggestions

Serve these hot and crispy with your favorite dipping sauce. Sweet chili sauce is a classic, but tomato chutney or even a simple sweet and sour sauce work beautifully too.

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of oil is best for deep frying spring rolls?

Groundnut oil or vegetable oil are both great choices. They have a high smoke point and a neutral flavor.

Can I make the filling ahead of time? If so, how long will it keep?

Yes, absolutely! You can make the filling a day in advance and store it in the refrigerator. Just make sure to cover it tightly.

What can I substitute for spring roll sheets if I can’t find them?

Unfortunately, there isn’t a perfect substitute. You could try using filo pastry, but it won’t have the same texture.

How do I prevent the spring rolls from becoming soggy?

Make sure the oil is hot enough, don’t overcrowd the pan, and drain the spring rolls on paper towels after frying.

Can I bake these spring rolls instead of frying them? What adjustments should I make?

Yes, you can! Brush the spring rolls with a little oil before baking to help them crisp up. Baking will take a bit longer – around 10-15 minutes at 200°C (392°F), flipping halfway through.

Enjoy making these delicious Vegetable Spring Rolls! I hope they bring as much joy to your kitchen as they do to mine. Let me know in the comments how they turn out!