Veg Spring Roll | How to make Veg Spring Roll

By NANDINI DIWAKAR  |  28th Mar 2018  |  
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  • Veg Spring Roll, How to make Veg Spring Roll
Veg Spring Rollby NANDINI DIWAKAR
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

8

0

About Veg Spring Roll Recipe

Indo-chinese Recipe.....Yummy and Tasty

Veg Spring Roll

Ingredients to make Veg Spring Roll

  • • 2 tablespoon sesame oil or any oil
  • • 150 grams cabbage Or about 2.25 to 2.5 cups shredded cabbage
  • • 80 grams carrot Or 2 small carrots shredded Or ½ cup shredded carrots
  • • 1 small to medium green bell pepper (capsicum or shimla mirch) - thinly sliced Or 1/3 cup thinly sliced green bell pepper
  • • 7 to 8 french beans, sliced very thinly Or ¼ cup thinly sliced beans
  • • 2 to 3 cup small to medium spring onions (scallions) Or 1/3 cup spring onions whites
  • • ½ teaspoon crushed black pepper or black pepper powder or add as per taste
  • • 1 tablespoon soy sauce
  • • 1 cup cooked noodles Or about 75 grams uncooked noodles (optional)
  • • 3 tablespoon bean sprouts (optional)
  • • 2 to 3 tablespoon chopped spring onion greens
  • salt as required
  • oil for deep frying
  • • 6 tablespoon all purpose flour (maida) or corn starch
  • • 4 to 5 tablespoon water or add as required to make a thick paste
  • • 24 to 30 spring roll wrappers

How to make Veg Spring Roll

  1. first cook 75 grams noodles as per package instructions. add the noodles in hot boiling water and cook them.
  2. once the noodles should be cooked well, then strain the noodles and rinse them thoroughly in water.
  3. strain and keep aside.
  4. chop the veggies in thin long strips. for cabbage and carrot, you can shred them. slice the green bell pepper/capsicum in thin strips. french beans you can slice them very thinly, diagonally.
  5. now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add 1/3 cup spring onion whites.
  6. stir and then add all the veggies
  7. increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
  8. then add 1/2 tsp crushed black pepper powder .
  9. add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
  10. stir everything very well.
  11. then add the cooked noodles
  12. season with salt. add less salt as soy sauce already has salt
  13. stir again very well. the filling has to be dry.
  14. switch off the flame and add the spring onion greens
  15. stir and keep the filling aside. let it cool down.
  16. in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour. stir very well to make a thick paste without any lumps.
  17. now take the spring roll wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you.
  18. Make sure that the wrappers are at room temperature before using them.
  19. Now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side.
  20. Gently but tightly roll till the end.
  21. Seal the end part to the roll and place the roll with the sealed side downwards.
  22. Heat oil at the deep frying temperature (180 to 190 degrees celsius).
  23. Fry spring rolls till they are crisp and golden. the spring rolls get fried quickly
  24. Garnish with some chopped spring onion greens and serve the spring rolls hot with red chili sauce or tomato ketchup.

My Tip:

Served with Hot Sauce or honey chilli sauce.

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