Veg Spring Roll

Veg Spring roll is a popular Asian snack often served as an appetiser. A mixture of crunchy vegetables and spices are rolled into a frozen sheet or homemade wrapper. It is then deep fried and served piping hot with schezwan sauce.

Ingredients

  • 3/4 cup of shredded cabbage
  • 4-5 spring finely chopped spring onion
  • 1/2 cup shredded carrot
  • 1/2 finely cut beans
  • 1/2 cup finely sliced bell pepper (assorted bell pepper is optional)
  • 3-4 cloves of minced garlic
  • 2 teaspoons soy sauce
  • 1 teaspoons white vinegar
  • 1-inch grated ginger
  • 1 teaspoon black pepper powder
  • 2 tablespoon all-purpose flour
  • 1/4 cup of cooked noodles (optional)
  • Salt to taste
  • Oil for frying
  • 10-15 wrappers or frozen sheets

Recipe

  • Heat 2 teaspoons oil in a pan. Add finely chopped spring onion.
  • Saute the spring onion for a while. Add minced garlic and ginger. Stir the mixture till it turns light brown.
  • Add all the vegetables (cabbage, carrots, beans and bell peppers) in the pan. Stir fry it on high flame for 3-4 minutes. You can also add cooked noodles to the mixture.

    Please note:
     Don’t overcook the vegetables, since it may lose its crunchiness.
  • Once the vegetables are cooked, add salt, black pepper powder, soy sauce and vinegar to the vegetable mixture.

    Please note:
     Be careful while adding salt, since soy sauce already contains salt.
  • Mix everything well and cook it for a couple of minutes on medium flame. Transfer the mixture to another vessel. Keep it aside and let it cool.
  • Now mix 2 tablespoons of all-purpose flour in 2 tablespoons of water to prepare a slurry.
  • Take spring roll wrapper and spread it on an even surface. Wrappers might get stick with each other, pull gently to separate them.
  • Take a spoon full of the vegetable filling. Place it diagonally at one corner of the wrapper.
  • Roll the wrapper gently, but tightly from the end till you reach mid-way
  • Spread the slurry on the edges. Now, gently fold one end of the wrapper and bring it in the centre.
  • Apply slurry to the other side of the wrapper, if needed and bring it in the centre.
  • Cover the spring rolls with a slightly damp cloth, so they don’t get dry.
  • Heat the oil in a frying pan. Deep fry the spring rolls at medium flame, till they turn brown. Use a paper towel to absorbs excess oil.
  • Serve piping hot spring rolls with schezwan sauce or tomato ketchup.
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