spring roll

Vegetable Spring Rolls Recipe

Vegetable Spring Rolls – How to make veg spring rolls

Vegetables Spring rolls are always a hit and most favorite Chinese snack with many of us, especially kids. But we mothers always look out the best and the healthiest possible food for our kids. So, this recipe of vegetable spring rolls from stretch is just perfect for you which is loaded with various vegetables. Why don’t you try making spring rolls for breakfast or supper, especially for kids? Wrappers for making spring roll can be easily bought from market. But if you don’t find them in market nearby then try making them very easily at your home with these easy instructions.

The vegetarian spring rolls are a classic Chinese appetizer made with homemade wrappers and stuffed with stir fried veggies. I have kept the stuffing simple and easy but you can experiment and make variations as desired. You can deep fry or shallow fry these rolls until crunchy and crispy. A perfect snack for perfect party or supper. Enjoy!

Directions

Getting ready:

1. In a mixing bowl, take refined flour. Add water in small portions and stir to dissolve the lumps.

vegetable spring roll

2. Finely chop green chilies, cabbage and paneer. Grate the ginger.

vegetable spring rollMaking:

3. Add more water to the batter to attain a smooth and thin consistency for making the wrappers. Cover the batter and keep aside for an hour to rest.

vegetable spring roll

4. Heat 1 tbsp oil in a wok or pan then add green chilly, ginger, chopped cabbage and paneer. Saute for a few minutes.

vegetable spring roll

5. Now sprinkle black pepper, red chilly powder and ajinomoto to the veggies then drizzle soya sauce and mix everything really well. Vegetable spring rolls stuffing is ready.

vegetable spring roll

6. Preheat a non stick tawa and evenly drizzle some oil over it. Then pour 1 tsp batter over the tawa and spread it evenly in circular motion with the back of the paddle spoon. Keep it thin to make the rolls crispy.

vegetable spring roll

7. Roast the wrapper on low flame. When you see change on the surface of the wrapper and it starts separating from the corners. Take it off tawa and place on a greased plate.

vegetable spring roll

8. Then top up the wrapper with 2 tsp stuffing, vertically.

vegetable spring roll

9. Fold the wrapper from both sides, cover the stuffing completely into it.

vegetable spring roll

10. Fold from top to make a roll. Keep this roll aside over a plate and likewise prepare the rest.

vegetable spring roll

11. To shallow fry, heat 1 tbsp oil on a wok or pan and slide 2 spring rolls into it. Fry till they become brown and crispy from all sides.

vegetable spring roll

12. For deep frying the rolls, take enough oil in a wok. Then slide 2 or as many rolls in hot oil and fry till golden brown in color and crispy.

vegetable spring roll

13. Drain out the fried spring rolls on kitchen paper towels to remove excess oil and similarly fry the rest as well. Delicious Veggie spring rolls are ready.

vegetable spring rollServing:

14. Serve these lip smacking, gold brown and crispy vegetable spring rolls, steaming hot with any Indian dip or chutney like green coriander chutney, tomato sauce or any other chutney as desired.

Suggestions

You can use any vegetables as per your liking. Chop them and slightly cook them to prepare the stuffing. You can also use boiled noodles for stuffing.
Increase or decrease the amount of spices to your taste.

Vegetable Spring Rolls Recipe Vegetable Spring Rolls Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined Flour - 100 grams (1 cup)
  • Cabbage - 200 grams (1 cup finely chopped)
  • Paneer - 100 grams (crumbled finely) (1 cup)
  • Green chilly - 1 (finely chopped)
  • Ginger - ½ inch long baton (grated)
  • Black pepper - less than ¼ tsp
  • Red chilly powder - less than ¼ tsp (if you like eating spicy)
  • Ajinomoto - less than ¼ tsp
  • Soya sauce - 1 tsp
  • Salt - To taste (less than ¼ tsp)
  • Oil - for frying spring rolls
Instructions
  1. In a mixing bowl, take refined flour. Add water in small parts and stir to dissolve lumps first.
  2. Now add more water and prepared a smooth and thin consistency batter for making the wrappers. Cover the batter and keep aside for an hour to rest.
  3. Heat 1 tbsp oil in a wok or pan and add green chilly, ginger, chopped cabbage and paneer. Saute for few minutes.
  4. Now to the veggies ass black pepper, red chilly powder, ajinomoto, soya sauce and mix everything really well. Stuffing is ready.
  5. Preheat a non stick tawa and evenly spread some oil over it. Then pour 1 tsp batter over the tawa and spread it evenly in circular motion. Keep it thin.
  6. Keep the flame low to roast the wrapper. When you see change on the surface of the wrapper and it starts separating from the corners, take it off tawa and place on a greased plate.
  7. Then top up the wrapper with 2 tsp stuffing, vertically. Fold the wrapper from both sides, covering the stuffing.
  8. Fold from top and bottom as well to make a roll. Keep this roll aside over a plate and likewise prepare the rest.
  9. To shallow fry, heat 1 tbsp oil on a wok or pan and slide 2 spring rolls to it. Fry till brown and crispy from all sides.
  10. For deep frying the rolls, take enough oil in a wok. Then slide 2 or as many rolls as possible in hot oil and fry till golden brown in color and crispy.
  11. Drain out the fried spring rolls on kitchen paper towels to remove excess oil and similarly fry the rest as well.
  12. Lip smacking and crispy gold brown veggie spring rolls are ready. Serve steaming hot with any Indian dip or chutney like green coriander chutney, tomato sauce or any other chutney as desired.

 

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