Name: Vegetable Spring Rolls recipe by Zareena Siraj at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: For the stuffing:; Cabbage- 1 cup; Cauliflower- 1 cup; Beans- 6-7 nos; Soy sauce- 1 tbsp; Pepper powder- 1 tsp; Carrots- 2 nos; Oil- 1 tbsp; Salt as required; For the batter:; Maida / Wheat flour- 1 cup; Water- as required for batter; Salt- a pinch; Oil- for deep frying; For sealing:; Cornflour- 1 tbsp; Water- 1 tbsp; Coriander leaves to garnish

ABOUT Vegetable Spring Rolls RECIPE

These spring rolls can also be made with non-veg items. I eat this whenever I go to a chinese restaurant, but nothing tastes better than what we make at home. This is a perfect starter to serve for your parties.

Ingredients Serving: 6

For the stuffing:
Cabbage- 1 cup
Cauliflower- 1 cup
Beans- 6-7 nos
Soy sauce- 1 tbsp
Pepper powder- 1 tsp
Carrots- 2 nos
Oil- 1 tbsp
Salt as required
For the batter:
Maida / Wheat flour- 1 cup
Water- as required for batter
Salt- a pinch
Oil- for deep frying
For sealing:
Cornflour- 1 tbsp
Water- 1 tbsp
Coriander leaves to garnish

Instructions

To prepare the rolls, mix the maida/ wheat flour, salt and required amount of water well till it forms a pouring consistency.
Heat a griddle and pour a spoonful of batter and make pancakes out of it. Repeat this process till the batter gets over. Keep the pancakes aside.
To prepare the filling, grate all the vegetables in a hand blender.
Heat oil in a pan and add the grated vegetables and salt. Mix well till the raw smell disappears.
In this add the pepper powder and soya sauce and mix well till everything is well blended. Keep this aside and let it cool.
To assemble, take a pancake and keep a spoonful of stuffing inside the pancakes and fold in the edges and roll tightly and seal with cornflour paste. Complete the process with remaining pancakes and filling.
Heat oil for deep frying and gently slide the rolls in the oil. Deep fry them till it is golden and crisp.
Drain and serve hot along with tomato sauce.

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