Veg Spring Rolls are a popular snack or appetizer filled with stir-fried vegetables and wrapped in a crispy golden crust. This delightful snack is perfect for parties, or just when you’re craving something crunchy and savory. Here’s a step-by-step recipe to make them at home.
Ingredients:
For the Filling:
- 1 cup cabbage, finely shredded (patta gobhi)
- 1/2 cup carrot, julienned (gajar)
- 1 medium onion, finely chopped (pyaaz)
- 1/2 cup capsicum (bell pepper), thinly sliced (Shimla mirch)
- 1/4 cup green beans, thinly sliced
- 2-3 green chilies, finely chopped (hari mirch)
- 3-4 garlic cloves, finely chopped (lahsun)
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 2 teaspoons chili sauce
- 1/2 teaspoon black pepper powder
- 2 tablespoons oil
- Salt, to taste
For the Spring Rolls:
- Spring roll wrappers (store-bought or homemade)
- 2 tablespoons all-purpose flour (for sealing)
- Water, to make a paste with flour
- Oil, for deep frying
Instructions:
- Prepare the Filling:
- Heat 2 tablespoons of oil in a pan or wok over medium-high heat.
- Add the finely chopped garlic and sauté for a few seconds until it turns fragrant.
- Add the shredded cabbage, carrot, green chilies, capsicum, and green beans.
- Stir-fry the vegetables on high heat for 3-4 minutes, keeping them slightly crunchy.
- Add soy sauce, vinegar, chili sauce, black pepper powder, and salt to taste. Mix everything well.
- Cook for another 1-2 minutes, then turn off the heat and let the filling cool completely.
- Prepare the Flour Paste:
- In a small bowl, mix 2 tablespoons of all-purpose flour with enough water to create a thick, smooth paste. This paste will be used to seal the spring rolls.
- Assemble the Spring Rolls:
- Place a spring roll wrapper on a clean, dry surface, with one corner facing you like a diamond shape.
- Put 1-2 tablespoons of the prepared vegetable filling near the corner closest to you.
- Fold the corner over the filling, tucking it in tightly.
- Fold in the two side corners towards the center to cover the filling.
- Roll the wrapper away from you, tightly enclosing the filling. Brush the last corner with the flour paste to seal the roll.
- Repeat the process with the remaining wrappers and filling.
- Fry the Spring Rolls:
- Heat oil in a deep frying pan or wok over medium heat.
- Once the oil is hot, carefully slide in the spring rolls, frying a few at a time. Avoid overcrowding the pan.
- Fry the spring rolls until they are golden brown and crispy on all sides, turning occasionally to ensure even cooking.
- Remove the fried spring rolls using a slotted spoon and place them on paper towels to drain excess oil.
- Serve:
- Serve the hot veg spring rolls with your favorite dipping sauce, such as momos chutney, soy sauce, or ketchup.
Tips for Perfect Spring Rolls:
- Crunchy Veggies: Stir-fry the vegetables on high heat to keep them slightly crunchy.
- Sealing the Rolls: Use the flour paste to tightly seal the rolls to prevent them from opening while frying.
- Frying Temperature: Fry on medium heat for evenly cooked, crispy spring rolls.
Presentation Tips:
- Serve the spring rolls on a platter with dipping sauce in small bowls for easy access.
- Garnish with a sprinkle of sesame seeds or chopped spring onions for extra color and flavor.
Nutrition Chart for Veg Spring Rolls (per serving)
• Calories —————— 150 kcal
• Total Fat —————— 7 g
• Cholesterol ————— 0 mg
• Sodium ——————– 300 mg
• Total Carbohydrates — 18 g
• Protein ——————— 3 g
• Sugar ———————— 2 g
• Fiber ———————— 2 g
Note: These values are approximate and may vary depending on the ingredients used and cooking methods.
