Veg Spring Roll

minutes
2
Indo chinese
Veg Spring Roll Recipe - Ranveer Brar

Ingredients

1 tbsp sesame oil / तिल का तेल

1 inch ginger, finely chopped / अदरक

1 tbsp garlic, finely chopped / लहसुन

1 tbsp celery, chopped / सेलेरी

1 green chili, finely chopped / हरी मिर्च

½ cup carrot, shredded / गाजर

½ cup cabbage, shredded / पत्ता गोभी

½ cup capsicum, julienne / शिमला मिर्च

½ cup french beans, cut lengthwise / फ्रेंच बीन्स

¼ cups beans sprouts / बीन्स स्प्राउट्स

2-3 tbsp spring onion, chopped / हरा प्याज़

½ tsp sugar / चीनी

Salt to taste / नमक स्वाद अनुसार

Crushed black pepper to taste / काली मिर्च

½ tsp light soy sauce / सोया सॉस

For Binding Flour & Water Slurry

2 tbsp refined flour (maida) / मैदा

1 tbsp water / पानी

Process

  • Heat oil in a pan or kadhai on a medium flame, add ginger –garlic, celery and sauté until raw smell goes off.
  • Then add the chopped vegetables and saute lightly.
  • After that add sugar, salt and crushed black pepper. Saute until the vegetables are half done.
  • Add red chili sauce and light soy sauce and cook for a few more seconds. Remove from heat and keep aside.
  • Defrost the spring roll sheets and keep them in damp cloth.
  • Place a spoonful of filling in the center, fold the sides and roll it seal the end using a slurry of flour and water.
  • Make all the rolls in the same manner, heat oil in a fry in pan.
  • Deep fry the spring rolls on medium high heat until golden brown.
  • Place the fried spring rolls on an absorbent paper to soak the excess oil.
  • Serve the spring rolls hot along with chili sauce and soy sauce.

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