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veg spring rolls
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5 from 9 votes

veg spring rolls recipe | vegetarian spring rolls recipe | spring roll recipe

easy veg spring rolls recipe | vegetarian spring rolls recipe | spring roll recipe
Course snacks
Cuisine indo chinese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 7 Servings
Author HEBBARS KITCHEN

Ingredients

  • 2 tsp oil
  • 2 garlic cloves finely chopped
  • 1 inch ginger finely chopped
  • 1 carrot thinly shredded
  • 4 spring onions finely chopped
  • 1 cup cabbage thinly shredded
  • 1 tsp sugar
  • 1-2 tsp chilli sauce
  • 1 tsp soy sauce / soya sauce
  • 2 tsp vinegar
  • 1 tsp black pepper crushed
  • salt to taste
  • 1 tsp corn flour
  • 7 spring roll pastry sheets / wrapper
  • 1 tbsp maida / all-purpose flour / plain flour
  • oil for deep frying

Instructions

  • firstly, in a large kadai add oil along with finely chopped ginger and garlic.
  • also add finely chopped spring onions.
  • saute them for a minute or till the raw smell disappears.
  • furthermore, add shredded carrot and cabbage. saute them.
  • also add sugar, chilli sauce, soy sauce, vinegar, black pepper and salt.
  • mix everything well.
  • furthermore, add corn paste.
  • mix well and keep aside.
  • meanwhile, take spring roll pastry sheet and place spoonful of prepared stuffing.
  • pull and fold over the corner tightly till it reaches half the sheet.
  • furthermore, fold over sides like a envelope leaving no air pockets.
  • create crease and roll further.
  • at last, apply maida paste around the corners and seal the edges.
  • furthermore, deep fry the spring roll or bake them at 320 degrees F.
  • deep fry till they turn golden brown stirring occasionally.
  • once they turn golden brown, drain them over absorbent paper.
  • finally, serve crispy veg spring rolls hot with sweet chilli sauce or tomato sauce.