Vegetable Spring Roll Recipe

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Source: http://vegindianrecipe.com/wp-content/uploads/2012/10/spring-roll-large-e1351265849404.jpg

Prep Time 30 Minutes

Cooking Time 45 Minutes

Servings 3-4

Rating

Vegetable Spring Roll is a popular snack or starter. This is flaky spring rolls goes perfectly well with a cup of hot black tea or coffee. Spring Roll Recipe is a savory recipe from Chines Cuisine.

Ingredients

For the dal:

7spring roll wrappers (easily available in market)

For The Stuffing

1oil
2 tspfinely chopped garlic (lehsun)
1 tspfinely chopped ginger (adrak)
1/2 cupsliced onions
1/2 cupsliced capsicum
1 cupthickly grated carrot
1 cupshredded cabbage
1/2 cupboiled hakka noodles
2 tspschezwan sauce
1 tsptomato ketchup
saltto taste

To Be Mixed Into A Maida-water Mixture

1/4 cupplain flour (maida)
4 tbspwater

Other Ingredients

oilfor deep-frying

For Serving

Schezwansauce

Directions

For the stuffing

Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
Add the onions and saute on a high flame for 1 to 2 minutes.
Add the capsicum and saute on a high flame for 1 minute.
Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, stir occasionally.
Switch off the flame, add the schezwan sauce, tomato ketchup and salt and mix well.
Keep it aside.

How to proceed

Divide the stuffing into 7 equal portions and keep it aside.
Place a wrapper on a clean, dry surface and place a portion of the filling mixture in one corner of the wrapper.
Roll over the wrapper till ¾ th.
Fold over from both the sides one by one towards the center.
Finally roll it completely and seal the edge using a little maida-water mixture.
Heat the oil in a deep non- stick pan and deep-fry on a medium flame, till they turn golden brown in color from all the sides.
Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife.
Serve it with sauce.