Vegetable Spring Roll

25 mins
Prep: 15 mins | Cook: 20 mins | Servings: 2

Ingredients

  • 1 tbsp Oil
  • 1 tbsp Ginger Garlic, chopped fine
  • 1 green chili, chopped fine
  • ½ cup carrot, shredded
  • ½ cup Cabbage, shredded
  • ¼ cup Capsicum, julienne
  • ¼ cup French bean, julienne
  • ½ tsp sugar
  • Salt to taste
  • ½ tsp Crushed Black pepper
  • ½ tsp light soy sauce

For Binding Flour & Water Slurry

  • 2 tbsp refined flour (maida)
  • 1 tbsp water

Preparation

  • Heat oil in a pan or kadhai on a medium flame, add ginger –garlic 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 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 s 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 a absorbent paper to soak the excess oil.
  • Serve the spring rolls hot along with chili sauce and soy sauce.
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