Website of the Year India 2016



Vegetable Spring Rolls Recipe

Vegetable Spring Rolls is a popular Indian Snack
Author :
 
On :
Thursday, 11 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • For filling:
  • 3 or 4 - medium sized Carrots (peel and cut into fine strips)
  • 200 g - French beans (string and cut into fine strips)
  • 100 g - Cabbage (cut into strips)
  • 2 - medium sized Capsicums (cut into strips)
  • 250 g - Bean sprouts
  • 1/2 tsp - black pepper powder
  • 1/2 tsp - soy sauce
  • 1/2 tsp - Vinegar
  • 1 tsp - Szechwan sauce
  • 2 - Green chillies (chopped finely)
  • 5 to 6 pods - Garlic (chopped finely)
  • 1 or 2 tbsp - oil
  • Salt to taste
  • For wrapper:
  • 500 g - Maida flour
  • 2 tsp - oil
  • Water for binding
  • Salt to taste
  • How to Make Vegetable Spring Rolls:

    1. In a large bowl, add salt and oil to the maida. Add sufficient water to make stiff dough. Cover and keep aside for half an hour.
    2. To make filling:
    3. In a wok, heat the oil and add the garlic, green chillies.
    4. Saute for a few minutes.
    5. Keep the wok on a high flame.
    6. Add the French beans and stir fry for few minutes.
    7. Add the carrots and stir fry for a few minutes.
    8. Add chopped cabbage and stir fry for a few minutes.
    9. Add the chopped capsicums and stir fry for a few seconds.
    10. Add the bean sprouts and cook on high flame for 1 minute.
    11. Add salt to taste, soy sauce and vinegar. Mix well.
    12. Cool for a few minutes.
    13. Add the sauce and mix well.
    14. Divide the dough into 15-17 pedas.
    15. Roll out the pedas into 6-8 inches diameter roti.
    16. Stuff about 1 large tbsp of the stuffing already made in the roti to make like a rectangular roll.
    17. Seal the edges with water.
    18. Make all the rolls and deep-fry till brown.
    19. Cut into small pieces.
    20. Serve hot with schezwan sauce.





     

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