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Vegetable Spring Rolls

Vegetable Spring Rolls is a popular Indian Snack
Author :
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Medium
Servings :
Serves 6
RATINGs :

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

Method

  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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Bawarchi of the week

Shylaja

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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