veg spring roll recipe | vegetarian spring roll recipe | spring roll recipe is one yummy Chinese starter which can have any vegetable stuffed inside. The different sauces used it in brings the flavor. you can use store bought pastry sheets. I made it at home.
- Cuisine: International
- Course: Starter/snack/Appetizer.
- Prep time: 10mins
- Cook time: 30mins
- Serves: 15 pieces.
Ingredients:
For the filling:
- Oil- 1 tsp
- Chopped Ginger garlic- 1tbsp
- Spring onion- 1 cup
- Gated carrot- 1 cup
- Grated cabbage- 1 cup
- Soy sauce- 1 tsp
- Red chilli sauce- 1 tsp
- Salt as required
- Pepper- 1tsp
- In a pan add oil and add ginger garlic. fry them for a min.
- Add spring onion to it. Now add carrot and cabbage. Mix them well.
- Add soy sauce, red chilli sauce, salt and pepper. Mix them well.
- Do not cook for long time, as the veggies need to be crunchy.
- Turn off and set aside.
For the Sheets:
- Maida- 1 cup
- Salt -1 tsp
- Oil – 1 tsp
- Water to knead a dough.
- In a bowl add maida, salt and oil. Mix and crumble them well.
- Add water little by little to form a soft dough. Knead 3-4 mins.
- Apply some oil and rest for 30mins.
- After 30mins take a small ball from the dough. Roll them thick If need dust with flour.
- Repeat the same with other balls too.
- Apply generous amount of oil on all the rolled sheets. Spread some flour over each sheet too. Place them one over the other.
- Now roll them very thin sheet again.
- Cook them 30 secs over each side.
- Now slowly peel the sheets one by one. Be careful when peeling.
- Cut the sheets to rectangle shape. Add the fillings in the sheet.
- Start rolling them tight like and envelope.
- Apple maida paste to seal the edges. See that the edges are tightly sealed.
- Start frying them one by one in hot oil.
- Fry them golden color all sides.
- Serve with hot chutney.
