Vegetable Spring Rolls / Chinese Spring Rolls
Vegetable Spring Rolls is a great starter/ fried snack that is a classic popular dish in East and South East Asia. During our visits to Chinese restaurants, I always look forward to having deep fried Spring rolls – Chicken, Prawns or Vegetable Spring Rolls! And would relish the crunchy, beautifully seasoned spring rolls devotedly. Earlier we used to make Vegetable spring rolls at home with thick homemade wrappers made of Maida, which is dipped in beaten egg and again in Bread crumbs; it was huge, but tasted good at that time. Now we get ready made Spring roll sheets that are more thin and crispy and tastes super delicious. I think the crunchiness is what adds to the appeal.
Kids love finger food all the time. Making them eat healthy vegetables is a herculean task; hence I try to make vegetables more tempting. Beetroot cutlets, vegetable sandwiches, Spinach fritters, fried Idli snack, Vegetable Au gratin, Paneer Pizza, Corn chaat all are devoured without any fuss. Vegetable Spring roll is another way to make them eat vegetables.
There is nothing more perfect than making this favorite snack at home and enjoying it hot and straight out of the pan. The filling is also important, the vegetables should be just tender and crispy and not overcooked and properly seasoned. Even for American Chop suey, Noodles and fried rice, the vegetables should not be overcooked. Filling choice can be sprouts or noodles with some added vegetables or even chicken or prawns. This Vegetable Spring Roll is deliciously crispy and finger licking good. It is a great starter if you are planning a Chinese dinner. You should also try my other Indo Chinese recipes like Sweet Corn chicken soup, Crispy Honey Chilli Potatoes, Calamari/ Squid fritters, Chili Fish, Szechuan Chilli Chicken, Momos, Vegetable Fried Rice, Honey chilli Chicken, Gobi Manchurian, Chili Paneer, Soya Manchurian, Chicken Noodles, Chili Pork , Manchow soup etc. I can’t wait to start. Are you game?
Makes 12 Spring Rolls
Time: 25 minutes
|Carrot thinly sliced||: 1 cup|
|Cabbage shredded||: 1 cup|
|Capsicum thinly sliced||: 1 cup|
|Spring Onion chopped||: ½ cup|
|Onion||: 1 no.|
|Pepper Pdr||: ½ tsp|
|Soya sauce||: 1 tbsp|
|oil||: 1 tbsp|
|Spring Roll Sheets||: 12 nos|
Slice/ chop all vegetables and keep aside. Heat oil in a wok, add carrots, sprinkle salt and stir fry for a minute, add the shredded cabbage, sliced onions and capsicum and stir fry for about two minutes on high flame.
Add pepper and soya sauce and finally add chopped spring onions. Filling is now ready. Divide it into 12 equal portions. Take the thawed spring roll sheet and place on a dry plate. Place one portion of the filling in one corner. Roll over two times and fold from both sides to the center.
Roll completely and seal the edge using maida/ flour + water paste. In the same way make all rolls. Heat oil in a pan and deep fry rolls till they turn golden brown all over. Crispy delicious Vegetable Spring Rolls are ready. Yum Yum Yummy! Have it with some sweet chilly sauce..
- Always fry Spring Rolls in medium flame.
- You can add boiled noodles or some beans or sprouts for a different filling.
- You can try toasting the spring rolls in a tawa. Just sprinkle little oil and toast both sides to a golden brown.
- Rolling the spring rolls is really easy once you get the stride.
Relish your golden, crispy, delicious Vegetable Spring Rolls . God Bless!!
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