# Veg Spring Rolls वेज स्प्रिंग रोल

This recipe shows how to make vegetable spring rolls at home, from making the sheets to the final frying.

- Total time: 9 min
- Cuisine: Indian
- Category: Appetizer
- Language: en

## Ingredients

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

## Instructions

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

## Equipment

- whisk
- non-stick pan
- paper towel
- ladle
- knife
- wok
- spatula

## 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

## Source

- Original video: https://youtu.be/JTtp-nHHvuc?si=tg5pw3isv3AUKT6n
- Recipe page: https://www.cliprecipe.com/recipe/51fc7fb4-25fb-4dbf-a2fc-1347fac8fb52
- Extracted: 2025-01-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt