Vegetable Spring Rolls

Vegetable Spring Rolls is a great starter/ snack that is a classic popular dish in East and South East Asia. During our visits to Chinese restaurants, I always look forward to have Spring rolls and would relish the crunchy beautifully seasoned spring rolls devotedly. Earlier we used to make spring rolls at home with thick homemade wrappers made of Maida, which is dipped in beaten egg and again in Bread crumbs; it was big 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.

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 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 recipe is with vegetables and 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 Chinese recipes like Calamari/ Squid fritters, Chili Fish, Gobi Manchurian, Chili Paneer, Soya Manchurian, Chili Pork etc. I can’t wait to start. Are you game?

Makes 12 Spring Rolls
Time: 25 minutes

Ingredients

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
Vegetable Spring Rolls Ingredients

Vegetable Spring Rolls Ingredients

Method:

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.

Vegetable Spring Rolls

Vegetable Filling

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.

Vegetable Spring Rolls Vegetable Spring Rolls Vegetable Spring Rolls

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..

Tips:

  • 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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