Indo-Chinese
Vegetable Spring Rolls
Veg Spring Rolls a yummy starter /appetizer that is loved by one and all. They are so crispy on the outside with yummy filling in the inside.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 10
- Total
- 40 min
Ingredients
- 1/2 cup ( finely chopped)Cabbage
- 1/2 cup ( grated or cut into very fine strips)Carrot
- 1/2 cut into finely choppedCapsicum
- 3-4 tspSpring onion greens
- 2 tspGarlic
- 2 tspSoya sauce
- 1/4 cupCooked Noodles
- as per tastesalt
- 3-4 tspOil
- as requiredSpring roll ready made Pastry Sheets
- 2 tsp Maida dissolved in water to make a thick paste ( to seal the edges)All purpose flour (maida)
Method
- Step 1
Defrost the pastry sheets and keep them ready.
- Step 2
For the filling
- Step 3
Chop and keep all the veggies ready.
- Step 4
Heat 3-4 tsp oil in a pan.
- Step 5
Add garlic and saute for a minute.
- Step 6
Add capsicum and saute for a minute.
- Step 7
Add the carrots and the cabbage and saute.( do not overcook the veggies)
- Step 8
Add salt and soya sauce and mix well. (You may add other sauces also at this stage to make them a little spicy)
- Step 9
Add the cooked noodles and toss them well.
- Step 10
Take them off the flame and cool it down.
- Step 11
To make the Spring Rolls
- Step 12
Place the spring roll pastry sheet diagonally on a flat surface.( chopping Board)
- Step 13
Place the filling on one corner and fold the pastry sheet from that corner apply the flour paste on top of it.
- Step 14
Now fold the other two corners to form a shape of an envelope and add the paste to both sides as well.
- Step 15
Now roll it right until the end to form a roll and then add the paste to the end to stick it together in place so that it does not open while frying in the oil.
- Step 16
Make all the rolls and keep aside.
- Step 17
Frying the spring Rolls
- Step 18
Fry them in hot oil until golden brown and crisp.
- Step 19
Serve hot with sauce of your choice.
