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VEG SPRING ROLLS

                              VEG SPRING ROLLS


Servings: 4
Category: Snacks
Cuisine: Indian
Total Time: 60 mins
Prep Time: 30 mins

Cook Time: 30 mins




Nutrition (per serving)
Calories: 216                                                  
Carbohydrates: 42g
Protein: 4g
Fat :7 gm




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

Step By Step Instructions With Photos for Veg Spring Roll Recipes


  • 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.

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