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How To Make Veg Spring Rolls


Jul 24, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

For today’s monsoon special recipe Chef, Preetha brings us an evergreen favourite, hot and crispy Vegetable Spring Rolls. Filled with carrots, mushrooms, and cabbage and topped with crunchy spring onions and soy sauce they are first wrapped in a spring roll blanket and then fried. Enjoy this delicious restaurant favourite in the comfort of your own home.

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.

About Preetha SrinivasanFollow On

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Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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