Recipe: Veg Spring Rolls

Veg Spring Rolls are crispy deep fried snacks filled with a delicious stuffing of lightly spiced and crunchy vegetables.

Ingredients

For Veg Spring Rolls Recipe

• 10-12 Spring Roll Wrappers
• 4-5 Spring Onions, finely chopped
• 3/4 Cup Cabbage, grated
• 1/2 Cup Carrots Carrots, grated
• 1/2 Cup Beans, thinly sliced
• 1/2 Cup Capsicum, thinly sliced
• 3-4 Cloves of Garlic, minced
• ~1 Inch Piece of Ginger, grated
• 2 Teaspoons Soy Sauce
• 1-2 Teaspoons Vinegar
• 1 Teaspoon Black Pepper Powder
• 1 Teaspoon Salt, as per taste
• 2 Tablespoon Plain Flour / All Purpose Flour
• Oil for Frying

Instructions

• Wash and rinse all the vegetables. Shred the cabbage and carrots. Thinly slice the beans and capsicum.
• Heat 2 tablespoons oil in a pan. Add finely chopped spring onions whites.
• Add ginger-garlic paste and stir for a couple of minutes till they start to brown slightly.
• Add all the vegetables to the pan. Stir fry the vegetables on high flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
• When the vegetables are cooked add Salt, Black Pepper Powder, Soy Sauce and Vinegar. Be careful while adding the Salt since Soy Sauce already contains some Salt in it.
• Mix everything well and cook for a couple of minutes. Let the mixture sit and cool down for some time before handling it.
• Mix 1 part Plain Flour / All Purpose Flour with 2 parts of water and make a thick paste. This paste will be used for sealing the Spring Rolls. You can also use it to fix any tears in your wrappers.
• Gently separate a Spring Roll wrapper and spread it out on a flat working area.
• Take a small handful of the filling and place it diagonally on one corner of the wrapper.
• Start rolling the wrapper gently but tightly from one end till you reach midway.
• Spread the paste we prepared earlier on the edges of the wrapper.
• Then gently fold in one end of the wrapper inside.
• Add a little more paste if needed and fold the other side in as well.
• Roll the wrapper the rest of the way and seal the ends by applying the paste and pressing gently.
• Finish rolling the rest of the spring rolls in the same way.
• Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy.
• Serve them piping hot with Schezwan Sauce, Sweet Chili Sauce or Tomato Ketchup.

Also Read: Recipe: Tea-time snack- Masala Potatoes