Veg spring rolls

 Spring Rolls is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. This easy Chinese homemade fried snack is a breeze to make once you perfect the technique of folding it. You can make them vegan, vegetarian, or even with chicken.

Serve them piping hot on a platter with a spicy dipping sauce and off they are in minutes. So, here’s how to make these at home.



Ingredients:

For Spring Rolls
7 rice wrappers

For The Spring Rolls Stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
1/2 cup boiled hakka noodles
2 tsp schezwan sauce
1 tsp tomato ketchup
salt to taste

To Be Mixed Into A Maida-water Mixture
1/4 cup plain flour (maida)
4 tbsp water.

How to make spring rolls stuffing

For making the stuffing for Veg Spring Roll, heat the oil in a broad non-stick pan.


Add the garlic and ginger. These are the most essential ingredients of Indo-Chinese cooking. Additionally, you can even add celery and spring onions to this. 



Sauté on a high flame for 30 seconds. It is very important to sauté the vegetables on a high flame so, they maintain their crunchy texture.

Add the onions. 



Sauté on a high flame for 1 to 2 minutes or till they are slightly translucent.

Add the capsicum and sauté on a high flame for 1 minute. To make the vegetarian spring roll more colorful, you can even add red and yellow bell peppers.

Add the carrot. babycorn, spinach, pakchoy can also be used to make the vegetable stuffing for spring rolls.

Add cabbage.

Add the boiled noodles.

Mix well and cook on a high flame for 3 minutes, while stirring occasionally.

Switch off the flame, add the schezuan sauce. To make it more spicy, add red chilli sauce or sriracha too.



Add the tomato ketchup. It provides a nice tangy flavor to the fried spring rolls. 

Add the salt. The sauces and boiled noodles consists of salt so, be careful while adding salt.

Mix well and Veg Spring Roll stuffing is now ready. Keep aside.

 

Preparing the Sealing Paste:

To make a sealing paste for the spring  role, take maida in a small bowl.

Add the water and mix well to form and thick, lump-free slurry.





How to make Spring Roll:
    1.For making Spring Roll recipe at                 home, place the wrapper on a                    clean,dry surface.
   2.Take a portion of the filing mixture            in  one corner of the wrapper.

        
        3. Roll over the wrapper till ¾th.
    

        4. Fold over from both the sides one by              one towards the center ensuring no                air bubbles are trapped inside.


        5. Finally roll it completely. Roll it                        tightly without leaving any space                    that would absorb excess oil.




        6. Seal the edge using a little maida-                    water mixture.


         7. Repeat steps 2 to 7 to make 6 more                 indo-chinese Spring rolls. Keep them               covered until you fry them.


         8. Heat the oil in a deep non- stick pan.               Drop a small piece of wrapper, if it                 rises immediately to the top surface,               the oil is hot enough to deep-fry the               spring rolls.
        

         9. Deep-fry rolls on a medium flame.
         
       10. Fry till Spring Roll, Veg Spring                             Roll turn golden brown in colour                    from all the sides              

           

        11. Drain on an absorbent                                        paper. Remove the fried Spring                           roll in a plate.
   

  Spring rolls are ready. Serve its hot with ketchup or Schezwan sauce.

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