How to cook Veg spring rolls

Posted on Sep 17 2018 - 12:10pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 45 mins
  • Serves: 6 People

    Ingredients to cook Veg spring rolls :

  • Spring roll wrapper Ingredients:
  • 8 tablespoon of Flour (maida)
  • 4 tablespoon cornflour
  • 1 and 1/2 cup of Water or more
  • Salt according to taste
  • Filling Ingredients:
  • 1/2 cup Onions finely sliced
  • 1/2 cup of Capsicum finely sliced
  • 1/2 cup of Carrots finely sliced into matchsticks
  • 1/2 cup Cabbage thinly sliced
  • 2 tsp soya sauce
  • 1 teaspoon of Ginger finely grated
  • Salt and pepper according to taste
  • Oil as required to deep fry
  • Flour paste ingredients:
  • 3 tablespoons Flour mixed with 1/4 cup of water
  • Coriander leaves to garnish.

    How to cook Veg spring rolls :

  • To make your Spring Roll Wrapper, take a large bowl and add the plain flour, cornflour, water, salt and whisk till there are no lumps.
  • Note that the batter should be free flowing and runny.
  • Take a non-stick pan and grease it with a little oil.
  • Heat on medium flame, once the pan is hot, pour a ladleful of the batter into it and make a thin pancake by tilting the pan.
  • Let it cook on medium flame till the sides start to peel off. Once the sides start to peel off, take off pan. Do not cook the other side.
  • Follow this process with the remaining batter and stack the wrappers together with a sprinkling of flour in between, keeping the cooked side on top.
  • Next take a kadai/wok and heat it on high flame, pour in 1 tablespoon of oil.
  • Once the oil is hot, add in the following ingredients- carrots, capsicum, onion, cabbage, ginger and stir fry till they become slightly tender but still have a crunch.
  • Finally add in the salt, soya and pepper and give it a stir. Let the mixture dry up.
  • Remove the kadai/wok from the stove and transfer the filling mixture onto a plate. Let this mixture cool down.
  • Now, place the spring roll wrappers on a flat surface with uncooked side out and apply some flour paste to the corners.
  • Place a tablespoon or so of the filling mixture on the cooked side of the pancake, at one end which is nearest to you.
  • Fold 1/2 inch from the left side and then the right side. Roll upwards holding the sides.
  • Seal the edges with flour paste properly.
  • Note that the edges should be sealed well with the flour paste so that it doesn’t crack when the roll is deep fried.
  • Repeat this process for all the spring rolls and keep aside.
  • Take a heavy bottomed pot/pan and pour enough oil to deep fry.
  • On a medium flame, fry these rolls in batches till they turn golden brown in colour.
  • Serve warm with a dip of your favourite sauce and a garnish of coriander leaves.
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