Veg Spring Rolls Recipe
Veg Spring Rolls Recipe: As a housewife who loves cooking and is a food critic, I have always been a fan of Asian cuisine, particularly the Chinese delicacy of spring rolls. The crispy exterior, combined with the crunchy vegetables, delicate seasonings and savory sauces, always makes my mouth water and brings me back to my childhood memories of relishing this dish in local Chinese restaurants. The aroma of the dish, as it cooks in the kitchen, is simply divine – a mixture of spices and the crunchy vegetables. The taste is simply delectable, with a perfect balance of flavors that tingles my taste buds.
What are Veg Spring Rolls?
Veg spring rolls are a popular Chinese dish that consists of thin and crispy pastry rolls filled with a variety of vegetables, such as cabbage, carrots, mushrooms, onions, and bean sprouts. The filling is seasoned with spices and sometimes with sauces to add an extra dimension of flavor. The spring rolls are then deep-fried until golden and crispy, making for an irresistible snack or appetizer.
Variations of Veg Spring Rolls
There are several variations of veg spring rolls, each with its unique flavor and texture. Some popular variations include:
- Veg Manchurian Spring Rolls: This is a fusion dish that combines the traditional Chinese spring roll with the Indian Manchurian sauce. The filling is made of seasoned vegetable balls, which are then wrapped in spring roll pastry and deep-fried.
- Shanghai Spring Rolls: These spring rolls are made with a thicker pastry, which gives them a crunchy texture. They are also filled with a mixture of vegetables and mushrooms, and are typically served with a sweet and tangy sauce.
- Cheesy Veg Spring Rolls: As the name suggests, these spring rolls are filled with a mixture of vegetables and cheese. They are crispy on the outside and oozy and gooey on the inside, making for a truly indulgent snack
- Chinese Vegetable Spring Rolls: These spring rolls are made with a classic filling of stir-fried vegetables, such as cabbage, carrots, and onions, and are seasoned with soy sauce, ginger, and garlic.
Nutrition in Veg Spring Rolls
Veg spring rolls are a relatively healthy snack, as they are made with fresh vegetables and seasoned with spices and sauces. However, the deep-frying process does add to the calorie count, so it’s best to consume them in moderation. One veg spring roll typically contains around 150-200 calories. The dish is also low in fat and high in carbohydrates and protein, making it a good source of energy.
Step by Step Veg Spring Rolls Recipe
Veg Spring Rolls Recipe
Ingredients
For sheet / wrapping
- 2 cup all purpose flour / maida
- 2½ cup water
- ½ tsp salt
- 2 tbsp cornflour
For stuffing
- 1 Carrot
- ¼ cabbage
- 2 tbsp oil
- ½ tsp salt
- 3 clove garlic
- 1 spring onion
- 2 green chillies
- ½ Onions
- ½ capsicum / bell peppers
- 5 beans
- 2 tbsp vinegar
- 2 tsp red sauce / red chilli sauce
- 2 tbsp soy sauce
- ¼ tsp black pepper powder
- other ingredients:
- Oil
- ½ cup all purpose flour / maida for sealing
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Wash and finely chop all vegetables. Keep aside.
Cooking
For spring roll sheet
- Take 2 cups of all purpose flour / maida in a Mixing Bowl and add 2 tbsp corn flour and ½ tsp salt.
- Now, add 2½ cup water and mix well with the help of a Whisk.
- Make a smooth lump-free batter by adding water if required.
- Now, grease a Pan and pour a ladleful of batter on a hot pan.
- Swirl once to make sure the batter is uniformly spread.
- Cook for a minute or until the sheet is cooked without make it brown.
- Now flip over gently and also cook the other side.
- Your spring roll sheet is ready. You can use these sheets to make variety of recipes.
For stuffing
- Heat 2 tbsp oil in a large Wok and saute chopped garlic, chilli and spring onion, onion and stir fry on high flame.
- Now, add chopped carrot, cabbage, beans and capsicum.
- Stir fry but do not lose the crunchiness of vegetables.
- Then add vinegar, soy sauce, chilli sauce, black pepper powder and salt.
- Mix very well to combine everything. Spring roll stuffing is ready.
For frying spring roll
- Pick a prepared sheet and place a tbsp of prepared stuffing.
- Brush a tsp of maida paste around the edge so that edges can seal properly.
- Now roll and fold the sides so that it is sealed tightly.
- Deep fry them in hot oil on low flame in a Frying Pan or Kadai.
- Stir occasionally, until the rolls turn golden brown and crisp.
- Transfer them to paper towel so that it will soak excess oil.
- Enjoy hot Vegetable Spring Roll with choice of dip or sauce.
Equipment Used for This Recipe
Notes & Tips
- Salt & Black pepper powder: You can adjust salt and black pepper powder as per your taste buds.
- Oil: You can choose any neutral tasting oil. I have used Olive Oil.
- Optional add-ins: Some scrambled tofu or bean sprouts can be included in the stuffing. For a vegetarian option, you can add scrambled paneer.
- Frying: Fry at a medium hot temperature of about 180 to 190 degrees Celsius (356 to 374 degrees Fahrenheit). Do not fry on a very high heat as the rolls can get burnt or on a low temperature will make them absorb more oil.
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Veg Spring Rolls Recipe
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