How to make Vegetable Spring Rolls -
Spring roll sheets filled with a mix of stir fried veggies and deep fried. yummy and a popular indo chinese snack recipe of vegetable spring roll.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Spring roll wrappers (स्प्रिंग रोल रैपर्स ), Spring onions (हरे प्याज़ )
Cuisine : Chinese
Course : Snacks and Starters
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For more recipes related to Vegetable Spring Rolls checkout Savoury Pastry, Date and Walnut Spring Rolls. You can also find more Snacks and Starters recipes like Kurmura Tadka Fish Rolls Chutney and Egg Patties Beer Batter Fried Bombay Duck
Vegetable Spring Rolls Recipe Card
This deep fried starter is very popular in South East Asia and parts around it. Made with ready to use spring roll wrappers this recipe is really a quick starter to prepare and delicious to eat. The filling is made with a mix of veggies stir fried with oriental sauces. Crispy on the outside and juicy inside these are a favourite recipe for kids’ parties or for that matter any party! You can even turn this vegetarian recipe into a non-vegetarian starter by adding your choice of meat in the filling. Make sure you have it while it’s still hot so you can enjoy the gorgeous crunch of the coating. I like dunking the rolls in some sweet red chilli sauce!
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vegetable Spring Rolls Recipe
Spring roll wrappers 10
Spring onions thinly sliced 2
Onion thinly sliced 1 medium
Carrots cut into thin strips 2 medium
Green capsicum cut into thin strips 1 medium
Cabbage finely shredded 1/2 small
Oil 2 tablespoon
Salt to taste
White pepper powder 1/4 teaspoon
Soy sauce 1 tablespoon
Bean sprouts 3/4 cup
Spring onion greens chopped 2 stalks
Cornflour/ corn starch 1 tablespoon
Method
Step 1
To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Step 2
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.
Step 3
Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Step 4
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
Step 5
Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
Step 6
Drain on absorbent paper. Cut into smaller pieces and serve.
Best Cooked In
Wonderchef Turbo Dual Speed Food processor
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
