Crispy - Cranky Veg Spring Roll Recipe

Spring Rolls a classic Indo – Chinese dish that really enjoyed by everyone, children particularly. Try this easy way to make spring rolls and get to know how authentic crispy – cranky Indo – Chinese spring rolls could be made by you.

Spring Rolls

Preparation time: 25 min.
Cook time: 30 min.
Total time: 55 min.

Ingredients Required:

1. Tip spring roll wrappers
2. One medium onion thinly sliced
3. Spring onion thinly sliced
4. Two medium carrots cut into thin strips
5. One medium green capsicum cut into strips
6. Half small cabbage finely shredded
7. Two tblsp oil
8. Salt according to taste
9. One – fourth tsp white pepper powder
10. One tblsp soy sauce
11. Three – fourth cup bean sprouts
12. Two stalks spring onion greens chopped
13. One tblsp corn flour

Instructions: 

For Stuffing:

1. Heat 2 tblsp oil in a wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
2. Add pepper powder and soya sauce mix it well. Now add bean sprouts and spring onion greens and mix. Cook till the vegetable soften.

For Filling Stuffing:

1. Remove the wok from heat and keep aside to cool down. Heat sufficient oil in a wok; Make a paste of a corn flour with two tblsp water.
2. Spread spring roll wrappers. Divide the stuffing into 10 portion and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
3. Apply corn flour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into hot oil and deep fry till golden and crispy.
4. Drain into absorbent paper and cut into smaller pieces.

Your Indo – Chinese Recipe of spring roll is ready to serve with chutneys.