This fried Indo-Chinese starter known as Vegetable Spring Rolls is possibly one of the most renowned and beloved of all the Chinese delicacies that are enjoyed by the people in India! Let us give you the most authentic recipe for this dish, which will ensure that you enjoy a restaurant-like taste right in the comfort of your own home!
Ingredients
For Stuffing
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150 Grams Cabbage – Shredded (Thinly Sliced)
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80 Grams Carrot – Shredded (Thinly Sliced)
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1 Small Capsicum – Thinly Sliced
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7 – 8 French Beans – Thinly Sliced
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4-5 Spring Onions Whites – Finely Chopped
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2-3 Spring Onions Greens – Finely Chopped
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1 Bowl Boiled Noodles
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½ Teaspoon Black Pepper Powder
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1 Tablespoon Soy Sauce
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2 Tablespoon Ambuja Gold Refined Soyabean Oil
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Salt as required
For The Sealing Paste
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6 Tablespoon Refined Flour (Maida)
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4 to 5 Tablespoon Water
For the Wrap
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24 to 30 Spring Roll Wrappers
For Frying
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300-400 ml Ambuja Gold Refined Soyabean Oil
Instructions
For the Stuffing
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In a large pan or kadhai, heat 2 Tbsp Ambuja Gold Refined Soyabean Oil
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On medium flame, add the spring onion whites and sauté for about 1 minute.
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Then add all the veggies – Cabbage, Carrot, Capsicum, and French Beans. Sauté on high flame.
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Increase the flame to high and stir fry the veggies.
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Stir fry the veggies for 4 to 5 minutes on a high flame. While the veggies need to be cooked, they also need to maintain some level of crunch on the outside.
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Add ½ tsp black pepper powder, and 1 tbsp soy sauce.
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Stir well to combine all the ingredients.
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Add the cooked noodles to the pan.
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Season with salt, keeping in mind that soy sauce also contains some amount of salt.
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Stir well, and make sure that the mix is dry.
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After switching off the flame, add the spring onion greens.
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Empty the filling in a bowl and set it aside.
Preparing the Sealing Paste
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In a small bowl, mix 6 tbsp all-purpose flour (maida) and 4 to 5 tbsp water to make a thick paste.
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Make sure that there are no lumps.
Assembling the Rolls
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Take a spring roll wrapper (at room temperature).
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Using your fingertips, apply the paste on the edges of the wrapper.
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Next, place about 1 tbsp of the prepared stuffing on one side of the wrapper. Depending on the size of the wrapper, you can adjust the quantity of the stuffing used.
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Now, gently roll the wrapper to make a tight roll.
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Once rolled, pack both the ends of the roll with the paste, and place the roll in a plate ensuring that the sealed side is downwards.
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Similarly, prepare all the rolls and set them aside.
Frying the Spring Rolls
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In a deep pan add around 300-400 ml Ambuja Gold Refined Soyabean Oil.
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Once the oil is hot enough, around 180o Celsius, gently slide the prepared rolls one by one.
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Do not overcrowd the oil, and fry only around 2-3 rolls at a time.
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Depending on the size of the pan or kadai, you can fry 2 to 3 veg spring rolls at a time.
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Do not turn the rolls for at least 1-2 minutes, or until golden brown on one side. Then turn them over and let the other side fry.
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Remove the fried spring rolls with a slotted spoon on a kitchen towel to remove the excess oil.
Our hot, crispy and incredibly delicious spring rolls are ready to relish. Garnish with chopped spring onions, and serve with schezuan sauce, mayonnaise, or chilly garlic dip for a remarkable taste.
