spring roll

spring roll

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50

Ingredients

Serves 5

  • sesame oil 2 tbsp

  • shredded cabbage 2 cups

  • small carrots shredded 2 nos

  • thinly sliced green bell pepper 1/3 cups

  • Spring Onions Whites 1/3 cups

  • Crushed Black Pepper 1/2 tsp

  • Soy Sauce 1 tbsp

  • Cooked Noodles 1 cups

  • Bean Sprouts 3 tbsp

  • Chopped Spring Onion Greens 2-3 tbsp

  • Salt to taste 1 tsp

  • oil for deep frying 6-7 tbsp

  • all purpose flour(maida) or corn starch 6 tbsp

  • water or add as required to make a thick paste 4-5 tbsp

  • spring roll wrappers 24-30 nos

Directions

  • 01

    chop the veggies in thin long strips.

  • 02

    you can use your choice of veggies

  • 03

    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.

  • 04

    stir and then add all the veggies.

  • 05

    increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.

  • 06

    then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).

  • 07

    add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.

  • 08

    stir everything very well

  • 09

    then add the cooked noodles

  • 10

    season with salt. add less salt as soy sauce already has salt.

  • 11

    stir again very well. the filling has to be dry.

  • 12

    switch off the flame and add the spring onion greens.

  • 13

    stir and keep the filling aside. let it cool down.

  • 14

    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

  • 15

    now take the spring roll wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them.

  • 16

    now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side

  • 17

    gently but tightly roll till the end.

  • 18

    seal the end part to the roll and place the roll with the sealed side downwards.

  • 19

    now spread some of the paste on the sides.bring one side touching the roll and press gently.

  • 20

    do the same with the other side. again spread the batter on both the closed edges.

  • 21

    heat oil at the deep frying temperature

  • 22

    you can fry 2 to 3 veg spring rolls at a time

  • 23

    once they become light golden, turn them over and fry the other side

  • 24

    drain fried veg spring roll on kitchen paper towels to remove excess oil.

  • 25

    serve vegetable spring roll hot with red chili sauce or tomato ketchup and chatny

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