Spring Rolls | Chinese Vegetable Spring Rolls (Vegan)

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Spring Roll Recipe – delicious and a popular Indo-Chinese vegetable spring roll snack recipe. These delicious vegan spring rolls are crisp on the outside, with a spicy vegetable garnish on the inside.

In India, they are a famous street food recipe.

After sharing the recipe for spring rolls, in this article I am going to share how to make spring rolls. If you have the wrappers ready, making spring rolls is not difficult and quite easy.

Ingredients

For the stuffing

▢ 2 tablespoons sesame oil or any other oil
▢ 150 grams of cabbage or about 2.25 to 2.5 cups of shredded cabbage
▢ 80 grams of carrots or 2 small grated carrots or ½ cup of grated carrots
▢ 1 small to medium green pepper (capsicum) – thinly sliced or 1/3 cup thinly sliced green pepper
▢ 7 to 8 green beans, very thinly sliced or ¼ cup finely sliced beans
▢ 2 to 3 cups small to medium spring onions (green onions) or 1/3 cup white spring onions
▢ ½ teaspoon of crushed black pepper or black pepper powder or add to taste
▢ 1 tablespoon of soy sauce
▢ 1 teaspoon finely chopped celery (optional)
▢ 1 cup of cooked noodles or about 75 grams of uncooked noodles (optional)
▢ 3 tablespoons of bean sprouts (optional)
▢ 2 to 3 tablespoons chopped young green onion leaves
▢ salt as needed
▢ oil for frying

For the sealing paste

▢ 6 tablespoons all-purpose flour or cornstarch
▢ 4 to 5 tablespoons of water or add as needed to make a thick paste

Other ingredients

▢ 24 to 30 spring roll wrappers

Also Read: Dahi Vada Recipe

Instructions

Preparation

  1. First cook 75 grams of noodles according to package directions. Add the noodles to hot boiling water and cook them.
  2. Once the noodles should be cooked through, drain them and rinse them thoroughly with water.
  3. Filter and reserve.
  4. Cut the vegetables into thin long strips. For cabbage and carrot, you can grate them. Cut the green pepper / bell pepper into thin strips. Green beans, you can slice them very thinly, diagonally. Chopping takes time, so you can also use a food processor to chop vegetables.
  5. Please note that you can use your choice of vegetables.

Make the stuffing

  1. Now heat 2 tablespoons of sesame oil in a wok or kadai. Keep the heat on medium and add 1/3 cup of the spring onion whites.
  2. Mix then add all the vegetables.
  3. Increase the heat to high and sauté the vegetables for 4 to 5 minutes over high heat.
  4. Then add 1/2 teaspoon of crushed black pepper powder and 1 teaspoon of finely chopped celery (optional).
  5. Add 1 tablespoon of soy sauce. Black pepper and soy sauce can be adjusted according to your taste.
  6. Stir everything very well. Then add the cooked noodles.
  7. Season with salt. Add less salt because soy sauce already contains salt. Stir again very well. The filling should be dry.
  8. Turn off the heat and add the young green onion shoots. Stir and keep the filling aside. Let it cool down.

Preparation of sealing paste

  1. In a bowl, combine 6 tablespoons of all-purpose flour or cornstarch and 4-5 tablespoons of water. I used all-purpose flour.
  2. Mix well to obtain a thick paste without lumps.

Making Spring Rolls – Method 1

  1. Now take the spring roll wrapper. If you are using the wrapper recipe I posted, keep the baked side facing you. Make sure the wrappers are at room temperature before using them.
  2. Now, with your fingertips, apply the paste to the edges of the wrapper. Then place 1 tablespoon of veggie stuffing on one side.
  3. Roll gently but firmly until the end.
  4. Seal the end to the roll and place the roll with the sealed side down.
  5. Now spread some paste on the sides.
  6. Bring one side touching the roller and press down gently.
  7. Do the same with the other side. Roll out the batter again on both closed edges.

Making Spring Rolls – Method 2

  1. Another method is to roll halfway. Then roll out the batter on the sides.
  2. Seal both sides aside. Spread a little batter on the sealed edges.
  3. Then place the open side on the spring roll. Gently press and close it.
  4. When working with the spring roll wrappers, use light force from your hands, otherwise they may break. If there is a small tear, just spread some paste on it to close it.
  5. Now place all the spring rolls with the sealed edges down on a plate. Your hands get dirty when you stuff the spring rolls.

Deep Frying spring rolls

  1. Heat the oil to frying temperature (180 to 190 degrees Celsius).
  2. Gently slide out a spring roll. If the oil is not hot enough, they absorb the oil and become soggy.
  3. Depending on the size of the pan or kadai, you can fry 2-3 vegetable spring rolls at a time.
  4. Once they are lightly browned, turn them over and fry the other side.
  5. Fry until crispy and golden. Spring rolls are fried quickly.
  6. Remove them with a skimmer.
  7. Keep them on paper towels to remove extra oil.
  8. Garnish with a few chopped green onion sprouts and serve the hot vegetable spring rolls with red chili sauce or tomato ketchup.
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