Veg Spring Rolls are crispy deep fried snacks filled with a delicious stuffing of lightly spiced and crunchy vegetables. This popular Asian snack is often served before the meals as an appetizer. A mixture of vegetables, salt and spices is rolled into spring roll wrappers and is then deep fried or baked. This results into a crunchy and delicious snack.
Ingredients:
Spring Roll Wrappers, Spring Onions, finely chopped Cabbage, grated Carrots, grated Beans, thinly sliced Capsicum, thinly sliced Cloves of Garlic, Ginger, Soy Sauce, Vinegar, Black Pepper Powder Salt, Plain Flour and Oil for Frying
Instructions
Step 1: Veg Filling Mixture
Wash and rinse all the vegetables. Shred the cabbage and carrots. Thinly slice the beans and capsicum. Then 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. When the vegetables are cooked add Salt, Black Pepper Powder, Soy Sauce and Vinegar. Mix everything well and cook for a couple of minutes. Let the mixture sit and cool down for some time before handling it.
Step 2: Roll Making
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. 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.
Step 3: Fry and Serve
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.
> Alma Siddiqua
