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How To Make Veg Spring Rolls
 |
Preetha Srinivasan
Jul 24, 2018 |
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PREPARATION TIME
COOKING TIME
SERVES
2
PREPARATION LEVEL
Easy
INGREDIENTS
-
Spring roll pastry sheets- as required
1 tbsp oil
1 tsp grated ginger
1 tsp minced garlic
½ tsp crushed green chili
½ cup sliced button mushrooms
½ cup mixed chopped bell peppers (smaller sized juliennes)
¼ cup chopped spring onion whites
¼ cup moong sprouts
¼ cup carrot juliennes (smaller sized )
¼ cup shredded cabbage
¼ cup spring onion greens, chopped
Crushed black pepper (as required )
Salt to taste
Sugar- pinch
Soya sauce- few tsp
Chilli sauce- few tsp
2 tsp cornflour / maida
1 tbsp water
Oil for deep frying
DIRECTIONS
– In a wok, heat oil and saute ginger, garlic, and chilies.
– Add all the veggies, one by one and sauté on a high flame for few seconds.
– Add moong sprouts and rest of the flavorings and mix well.
– Switch off the flame and allow to cool.
– Prepare slurry with cornflour and water.
– Place a portion of filling on spring roll pastry and shape into a roll, sealing edges with slurry, as shown in the video.
– Deep fry in hot oil till golden brown and crisp. Serve hot.
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