Easy Vegetable Spring Roll Recipe – Indian Style Soya & Mixed Veggies

Last Updated on 2 months by Neha Deshmukh

Easy Vegetable Spring Roll Recipe – Indian Style Soya & Mixed Veggies

Hey everyone! If you’re anything like me, you absolutely love a good spring roll. Crispy, crunchy, and packed with flavour – they’re the perfect snack or appetizer. I remember the first time I tried making these at home; it felt a little daunting, but honestly, it’s so much easier than you think! Today, I’m sharing my go-to recipe for Indian-style vegetable spring rolls, bursting with soya sauce goodness and a colourful mix of veggies. Let’s get rolling!

Why You’ll Love This Recipe

These aren’t your average spring rolls. We’re taking a little inspiration from the amazing Indian-Chinese cuisine we all adore. The soya sauce adds a fantastic umami kick, and the mix of fresh vegetables makes them super satisfying. Plus, they’re surprisingly easy to make, even if you’ve never worked with spring roll wrappers before. They’re perfect for parties, a quick evening snack, or even a fun cooking project with the family.

Ingredients

Here’s what you’ll need to create these delicious rolls:

• 2 cups Mixed vegetables (carrots, beans, cabbage, peas, corn, capsicum) – about 200g
• ½ cup Onions, sliced – about 50g
• 1 teaspoon Ginger garlic paste
• 1 tablespoon Soya sauce
• 1 Chopped green chillies (adjust to your spice preference!)
• To taste Salt and pepper
• 1 tablespoon Oil
• 1 fistful Coriander leaves (cilantro), chopped

Ingredient Notes

Let’s talk ingredients for a sec! The soya sauce is key to getting that authentic Indian-Chinese flavour. I prefer a regular dark soya sauce, but you can experiment with different types.

Now, about those spring roll wrappers… you’ll find both wheat and rice paper wrappers. Wheat wrappers are a bit thicker and more forgiving, making them great for beginners. Rice paper wrappers are more delicate and become beautifully translucent when cooked. Choose whichever you’re comfortable with!

Feel free to get creative with the veggies too! Traditionally, you’ll see carrots, cabbage, and beans, but you can easily add in mushrooms, bell peppers, or even some shredded paneer for extra protein. My grandma always added a little bit of grated beetroot for colour – a lovely touch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Slice your carrots, beans, cabbage, peas, corn, and capsicum into long, thin strips. This makes them easier to roll and ensures they cook evenly.
2. Heat the oil in a pan over medium heat. Add the sliced onions and sauté until they become translucent – about 2-3 minutes. Then, add the ginger-garlic paste and cook for another 30 seconds until fragrant.
3. Now, add all your chopped vegetables and green chillies to the pan. Sprinkle with a little water (about 2 tablespoons), cover, and cook for 3-4 minutes, or until the vegetables are tender-crisp. We want them to have a bit of bite!
4. Turn up the heat to high and stir in the soya sauce. Cook for about a minute, allowing the flavours to meld together beautifully.
5. Season with salt and pepper to taste. Don’t be shy! Finally, stir in the fresh coriander leaves.
6. This is important: let the filling cool completely before you start rolling. Trust me, it makes things so much easier.
7. While the filling cools, thaw your spring roll wrappers according to the package instructions.
8. Place about 2 tablespoons of the cooled filling near one corner of a wrapper. Fold the corner over the filling, tuck in the sides tightly, and roll upward to seal the edges with a dab of water.
9. Now for the fun part! You have two options: deep fry the rolls in hot oil until golden and crispy, or bake them at 180°C (350°F) for 15-20 minutes for a healthier twist. I sometimes even air fry them!

Expert Tips

• Don’t overfill the wrappers, or they’ll be difficult to roll and might burst during frying.
• Make sure the edges are sealed tightly to prevent the filling from leaking out.
• If you’re deep frying, maintain a consistent oil temperature for even cooking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your soya sauce to ensure it doesn’t contain any animal products.
• Gluten-Free Adaptation: Use gluten-free soya sauce and gluten-free spring roll wrappers. It’s becoming easier to find these in most supermarkets.
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a finely chopped bird’s eye chilli to the filling for an extra kick. You can also use a spicier variety of green chilli.
• Festival Adaptations: These spring rolls are a huge hit at Diwali and Holi parties! They’re a great savoury snack alongside all the sweets.

Serving Suggestions

Serve these spring rolls immediately while they’re still warm and crispy. They’re absolutely delicious with tomato ketchup or chili garlic sauce. A sweet chilli sauce also works wonderfully!

Storage Instructions

Leftover spring rolls can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in the oven or air fryer to restore their crispiness.

FAQs

What is the best way to prevent spring rolls from becoming soggy?

Make sure the filling is completely cool and dry before rolling. Also, don’t overcrowd the pan when frying or baking.

Can I prepare the filling ahead of time? If so, how long can it be stored?

Yes, you can! The filling can be stored in an airtight container in the refrigerator for up to 3 days.

What oil is best for deep frying spring rolls?

Vegetable oil, canola oil, or peanut oil are all good choices. They have a high smoke point and a neutral flavour.

Can I use different vegetables in this recipe?

Absolutely! Feel free to experiment with your favourite veggies.

How do I properly thaw spring roll wrappers?

Follow the instructions on the package. Usually, this involves leaving them at room temperature for about 30-60 minutes.

Is it possible to make these spring rolls in an air fryer?

Yes! Lightly brush the spring rolls with oil and air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how yours turn out!