Vegetable Spring Rolls Recipe

RatingDifficultyIntermediate

?Vegetable spring rolls are a type of roll made with vegetables and typically served as an appetizer or main dish. The most common vegetables used in spring rolls are cabbage, carrots, and onions. Other popular ingredients include mushrooms, bean sprouts, and tofu. Spring rolls are usually wrapped in a thin dough skin and fried, although they can also be steamed or baked.

Yields1 Serving
Prep Time5 minsCook Time40 minsTotal Time45 mins
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THE PANCAKES:
 1 cup
 2 cups
 A pinch
 2 tsps.
 for shallow frying
 ½ tsp.
THE STUFFING:
 beans 50 gms.
 50 gms.
 
 100 gms.
 sprouts 100 gms.
 chopped) 2 nos.
 sliced) 2 nos.
 sauce 1 tsp.
 White pepper ½ tsp.
 ½ tsp.
 ½ tsp.
 3 tbsps.
 and pepper to taste


1

For making the Pancakes:

2

1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin batter for the pancakes.

3

2.Add soda-bi-carbonate and mix well.

4

3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.

5

4.Remove when the under side is cooked. Do not cook the other side.

6

5.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.

7

To Prepare The Filling:

8

1.Cut the vegetables(except beansprouts) into thin long stripes.

9

2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for 5 minutes.

10

3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.

11

4.Add soya sauce and mix well.

12

Assembling:

13

1.Take the pancake and place little filling on the cooked side, at one end which is nearest to you.

14

2.Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.

15

3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.

16

4.Drain on a paper napkin and cut diagonally into 1 inches pieces.

17

5.Serve hot with chili-garlic sauce.

CategoryCuisine

Ingredients

THE PANCAKES:
 1 cup
 2 cups
 A pinch
 2 tsps.
 for shallow frying
 ½ tsp.
THE STUFFING:
 beans 50 gms.
 50 gms.
 
 100 gms.
 sprouts 100 gms.
 chopped) 2 nos.
 sliced) 2 nos.
 sauce 1 tsp.
 White pepper ½ tsp.
 ½ tsp.
 ½ tsp.
 3 tbsps.
 and pepper to taste

Directions

1

For making the Pancakes:

2

1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin batter for the pancakes.

3

2.Add soda-bi-carbonate and mix well.

4

3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.

5

4.Remove when the under side is cooked. Do not cook the other side.

6

5.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.

7

To Prepare The Filling:

8

1.Cut the vegetables(except beansprouts) into thin long stripes.

9

2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for 5 minutes.

10

3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.

11

4.Add soya sauce and mix well.

12

Assembling:

13

1.Take the pancake and place little filling on the cooked side, at one end which is nearest to you.

14

2.Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.

15

3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.

16

4.Drain on a paper napkin and cut diagonally into 1 inches pieces.

17

5.Serve hot with chili-garlic sauce.

Vegetable Spring Rolls Recipe

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