Traditional Veg Spring rolls are made with store-bought pastry sheets. Making these sheets at home is also perfectly doable. I prefer store-bought sheets because of their perfect texture. I prefer to air fry or bake this traditional deep-fried snack. The less frying involved in cooking, the better. I’ve been a big fan of spring rolls since I was a child. These crispy crunchy rolls made my siblings’ (and my own) mouth water every time we went to some Indochinese restaurant. Veg Spring rolls tastes delicious with Veg Hakka Noodles, Paneer in Hot Garlic Sauce, and Veg Fried Rice. I love how flaky the shell of the spring roll is and how crunchy it sounds when I take a bite of it. Making Veg spring rolls is super easy and doesn’t involve many ingredients. Cabbage, carrot, and spring onion stir fry are filled in the spring roll sheets. Remove the pastry sheets from the package wrap them into the desired shape and bam your spring roll is ready to fry/air fry/bake. There are several variations of these veg spring rolls. You can use paneer, chicken, eggs, or anything else that you fancy. Remember to brush the spring rolls with some oil before you air fry or bake them. Many people ask me about the texture of these spring rolls and how air-fried spring rolls compare to deep-fried spring rolls. However, you can’t really compare them. They feel crispy and crunchy but sometimes their appearance is not picture perfect. Sometimes I prefer to indulge and that’s when I deep fry my spring rolls. However, if I can cut down a little oil by air frying spring rolls, that’s more than wonderful.
How to make Veg Spring Rolls?
First chop the vegetables like cabbage, carrot, beans, green bell peppers, and spring onions. Chop them very finely. Make a stir fry using all these vegetables along with ginger, garlic, and green chillies. Fold the spring rolls with the filling inside. Brush them with oil and air fry, deep fry, or bake them. You can decide how crispy and crunchy you want them according to your taste.
