Veg Spring Rolls वेज स्प्रिंग रोल

9 mins
Serves 1
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Directions

  1. 1Mix all-purpose flour, cornflour, a pinch of salt, and water to make a thin batter for the spring roll sheets.
  2. 2Mix all-purpose flour, cornflour, a pinch of salt, and water to make a thin batter for the spring roll sheets.
  3. 3Mix all-purpose flour, cornflour, a pinch of salt, and water to make a thin batter for the spring roll sheets.
  4. 4Heat a non-stick pan and using a paper towel or cloth rub a little oil on to the surface.
  5. 5Heat a non-stick pan and using a paper towel or cloth rub a little oil on to the surface.
  6. 6Heat a non-stick pan and using a paper towel or cloth rub a little oil on to the surface.
  7. 7Pour a ladle full of the batter into the pan, swirl quickly to spread it evenly, and pour the excess batter back into the bowl.
  8. 8Pour a ladle full of the batter into the pan, swirl quickly to spread it evenly, and pour the excess batter back into the bowl.
  9. 9Pour a ladle full of the batter into the pan, swirl quickly to spread it evenly, and pour the excess batter back into the bowl.
  10. 10Let the pancake cook and then remove from the pan once cooked.
  11. 11Let the pancake cook and then remove from the pan once cooked.
  12. 12Let the pancake cook and then remove from the pan once cooked.
  13. 13Place the sheet on a plate dusted with cornflour to prevent sticking.
  14. 14Place the sheet on a plate dusted with cornflour to prevent sticking.
  15. 15Place the sheet on a plate dusted with cornflour to prevent sticking.
  16. 16Repeat the process until all of the batter is used.
  17. 17Repeat the process until all of the batter is used.
  18. 18Repeat the process until all of the batter is used.
  19. 19For the stuffing, heat oil in a pan and add chopped ginger and garlic.
  20. 20For the stuffing, heat oil in a pan and add chopped ginger and garlic.
  21. 21For the stuffing, heat oil in a pan and add chopped ginger and garlic.
  22. 22Add onions, carrots, cabbage and capsicum.
  23. 23Add onions, carrots, cabbage and capsicum.
  24. 24Add onions, carrots, cabbage and capsicum.
  25. 25Toss the mixture well on high heat for 2-3 minutes.
  26. 26Toss the mixture well on high heat for 2-3 minutes.
  27. 27Toss the mixture well on high heat for 2-3 minutes.
  28. 28Add soya sauce, vinegar, salt, sugar, and white pepper powder.
  29. 29Add soya sauce, vinegar, salt, sugar, and white pepper powder.
  30. 30Add soya sauce, vinegar, salt, sugar, and white pepper powder.
  31. 31Toss the vegetables again and cook for another 2-3 minutes until excess water evaporates.
  32. 32Toss the vegetables again and cook for another 2-3 minutes until excess water evaporates.
  33. 33Toss the vegetables again and cook for another 2-3 minutes until excess water evaporates.
  34. 34Sprinkle cornflour, add sesame oil, mix, and remove from the pan to cool down.
  35. 35Sprinkle cornflour, add sesame oil, mix, and remove from the pan to cool down.
  36. 36Sprinkle cornflour, add sesame oil, mix, and remove from the pan to cool down.
  37. 37Once the stuffing has cooled completely, take a spring roll sheet and place some stuffing in the center.
  38. 38Once the stuffing has cooled completely, take a spring roll sheet and place some stuffing in the center.
  39. 39Once the stuffing has cooled completely, take a spring roll sheet and place some stuffing in the center.
  40. 40Fold in the sides and then roll tightly.
  41. 41Fold in the sides and then roll tightly.
  42. 42Fold in the sides and then roll tightly.
  43. 43Seal the edges with a slurry made of all-purpose flour and water to prevent opening.
  44. 44Seal the edges with a slurry made of all-purpose flour and water to prevent opening.
  45. 45Seal the edges with a slurry made of all-purpose flour and water to prevent opening.
  46. 46Heat oil in a deep pan for frying.
  47. 47Heat oil in a deep pan for frying.
  48. 48Heat oil in a deep pan for frying.
  49. 49Deep fry the spring rolls until golden brown and crispy.
  50. 50Deep fry the spring rolls until golden brown and crispy.
  51. 51Deep fry the spring rolls until golden brown and crispy.

Ingredients

  • 100 gms all purpose flour मैदा
  • 100 gms all purpose flour मैदा
  • 100 gms all purpose flour मैदा
  • 50 gms corn flour कॉर्नफ्लोर
  • 50 gms corn flour कॉर्नफ्लोर
  • 50 gms corn flour कॉर्नफ्लोर
  • 1 pinch salt नमक
  • 1 pinch salt नमक
  • 1 pinch salt नमक
  • 160 ml water पानी
  • 160 ml water पानी
  • 160 ml water पानी
  • 4 tbsp oil तेल
  • 4 tbsp oil तेल
  • 4 tbsp oil तेल
  • 2 tsp ginger (chopped) अदरक
  • 2 tsp ginger (chopped) अदरक
  • 2 tsp ginger (chopped) अदरक
  • 2 tsp garlic (chopped) लहसुन
  • 2 tsp garlic (chopped) लहसुन
  • 2 tsp garlic (chopped) लहसुन
  • 0.5 cup onions (sliced) प्याज
  • 0.5 cup onions (sliced) प्याज
  • 0.5 cup onions (sliced) प्याज
  • 0.5 cup capsicum (shredded) शिमला मिर्च
  • 0.5 cup capsicum (shredded) शिमला मिर्च
  • 0.5 cup capsicum (shredded) शिमला मिर्च
  • 1 cup carrots (shredded) गाजर
  • 1 cup carrots (shredded) गाजर
  • 1 cup carrots (shredded) गाजर
  • 1 cup cabbage (shredded) गाजर
  • 1 cup cabbage (shredded) गाजर
  • 1 cup cabbage (shredded) गाजर
  • 0.25 cup spring onions (sliced) प्याज पत्ता
  • 0.25 cup spring onions (sliced) प्याज पत्ता
  • 0.25 cup spring onions (sliced) प्याज पत्ता
  • 2 tbsp light soya sauce सोया सॉस
  • 2 tbsp light soya sauce सोया सॉस
  • 2 tbsp light soya sauce सोया सॉस
  • 2 tsp vinegar सिरका
  • 2 tsp vinegar सिरका
  • 2 tsp vinegar सिरका
  • 1 to taste salt नमक
  • 1 to taste salt नमक
  • 1 to taste salt नमक
  • 1 pinch sugar चीनी
  • 1 pinch sugar चीनी
  • 1 pinch sugar चीनी
  • 2 tsp corn starch कॉर्नस्टार्च
  • 2 tsp corn starch कॉर्नस्टार्च
  • 2 tsp corn starch कॉर्नस्टार्च
  • 1 tbsp white pepper powder सफ़ेद काली मिर्च पाउडर
  • 1 tbsp white pepper powder सफ़ेद काली मिर्च पाउडर
  • 1 tbsp white pepper powder सफ़ेद काली मिर्च पाउडर
  • 1 tbsp sesame oil तिल का तेल
  • 1 tbsp sesame oil तिल का तेल
  • 1 tbsp sesame oil तिल का तेल
  • 1 tbsp all purpose flour मैदा
  • 1 tbsp all purpose flour मैदा
  • 1 tbsp all purpose flour मैदा
  • 1 dash water पानी
  • 1 dash water पानी
  • 1 dash water पानी

Equipment

whisknon-stick panpaper towelladleknifewokspatula

Tips

  • Use a non-stick pan for making the spring roll sheets.
  • Make sure the batter is thin and smooth.
  • Rub oil on the pan's surface before making sheets.
  • Dust the sheets with cornflour to prevent sticking.
  • Cook the stuffing on high heat for 2-3 minutes to evaporate most of the water.
  • Add cornflour to the stuffing to thicken it.
  • Roll the spring rolls tightly.
  • Seal the edges with batter to prevent opening during frying.
  • Deep fry spring rolls until golden brown and crispy.
  • Consume spring rolls within 1-2 days for best quality