Veg Spring Roll Recipe| Home-made Spring roll Sheets|
Spring rolls are a famous Chinese snack consisting of crispy buns stuffed with a flavorful mixture of vegetables. For an endlessly flexible, pleasantly dippable snack, hot pockets of spicy veggies, wrapped and deep-fried.
This delicious vegan Veg Spring Rolls recipe is made with whatever vegetables you have on hand.
- Oil – 2 tbsp
- Garlic – 2 tbsp (chopped)
- Ginger – 2 tbsp (chopped)
- Spring onion bulbs – 2 tbsp (chopped)
- Onions – 1/2 cup (sliced)
- Carrots – 1 cup (julienned)
- Capsicum – 1 cup (julienned)
- Cabbage – 1 cup (shredded)
- White pepper – a pinch
- Salt to taste
- Green chillies paste – 2 tsp
- Red chilli sauce – 1 tbsp
- Ketchup – 2 tbsp
- Soy sauce – 2 tsp
- Kashmiri red chilli paste – 2 tsp
- Vinegar – 1 tsp
- Sugar – 1 tsp
- Spring onion greens chopped
Spring roll sheets:
- Maida (refined flour) – 150 grams
- Cornflour – 150 grams
- Salt a pinch
- Water – 475 ml
Making of spring roll:
- vegetable filling
- Spring roll sheets
- Maida (refined flour) 2 tbsp
- Water 50 ml
- Oil for frying
- Set a wok over high heat, add the oil, garlic, ginger, and spring onion bulbs, and cook for 1-2 minutes, stirring constantly.
- Add the remaining filling ingredients, stir, and cook for 1-2 minutes on high heat.
- Add about 12 tsp cornflour and stir well, then add the spring onion greens and stir well. Turn off the heat and set the filling aside to cool.
Spring roll sheets:
- In a mixing bowl, combine maida, cornflour, and salt; stir well. Add water in batches to form a smooth, lump-free batter; whisk well. The amount of water used may vary; the consistency of the batter should be flowy, not too thick or thin.
- Dip the spoon in the batter to check the consistency; it should coat it while flowing.
- Rest the batter for 12-15 minutes once it has reached the desired consistency.
- Heat a nonstick pan until it is reasonably hot, then pour the batter into the pan with a ladle, taking enough batter to produce a thin spring roll sheet.
- As soon as you pour the batter into the pan, swirl it around to ensure that it spreads evenly and forms a thin sheet.
- To spread like a dosa, don’t use a spoon.
- Cook the sheet for 30–40 seconds on medium heat, then carefully remove it using a spatula.
- Cook all of the sheets at the same time.
- If you have trouble creating the sheet, such as when removing it from the pan after cooking, the water content in the batter is too high; adjust by adding cornflour or refined flour and whisking thoroughly.
- Your batter is thicker than the acceptable consistency if the sheet spreads uniformly after spinning.
- Even if the batter is great in your opinion, if it isn’t coming out properly, your pan appears to be hotter than the recommended temperature.
- Cook on a medium-hot pan.
- These considerations are critical, and they should be taken into account while making decisions.
- Place the sheets over a grill or a plate once they are cooked to perfection, being sure to coat the platter with cornflour to keep them from sticking.
- To keep the sheets from sticking together, sprinkle cornflour between them.
- Cover them with a damp cloth until you’re ready to use them to make spring rolls.
Making spring roll:
- Make a lump-free slurry with maida and water in a separate small bowl.
- Take a spring roll sheet, fill it with enough vegetable filling, fold the opposite ends inwards to seal the openings, roll tightly to keep the fillings.
- Apply a little slurry to the edges and roll to seal the edges; if there are any openings or if you notice a minor crack developing on the sheets, simply apply the slurry and deep fry them.
- Prepare all of the spring rolls in the same manner.
- Heat a wok filled with oil over medium heat, then put in the spring rolls and deep fry them until crisp and golden brown.
- Cut the spring rolls into pieces and serve them hot with ketchup or any other dip of your choosing.