Spring Roll Recipe

Spring rolls are served as an appetizer or snack in many restaurants. You can make this dish at home. The Indo-Chinese cuisine is known for its spring rolls. These rolls have a delicious concoction of vegetables and a crispy deep-fried crust. These rolls can be served with a variety of sauces and dips. Here are some easy veg spring rolls recipes you can enjoy at home with your family.

Mix Veg Spring Roll

Ingredients

Maida

Two Onions

1 Cabbage

Capsicum

Boiled Noodles

Chilli Sauce

Finely chopped garlic

Finely chopped ginger

Carrots grate

Oil

Salt

How to Make

Add some oil to a pan. Let it cook for about a minute. Add the chopped onions and chili sauce to the pan. Sauté the onions for one minute.

Add carrots, capsicum, and cabbage to the pan. Add beans to the recipe if you want your spring rolls to be more nutritious.

Sauté the vegetables until they turn golden brown or become crunchy. You can add vinegar and soy sauce to the vegetables if you want.

Mix the vegetables with salt, pepper, and chili powder. You can also add other spices to suit your taste. Be careful not to add too much salt when cooking, as the wrappers contain some salt. Keep the mixture aside and turn off the stove to cool it down.

Now, you can prepare the filling for veg spring rolls. It’s now time to prepare wrappers. Take maida and corn flour, and salt in a bowl. Mix the flour, maida, and water and form a dough. Roll out some dough in circular shapes. Put some stuffing into the wrapper, and then wrap it up. Fry it in oil until it becomes golden brown.

Noodle Spring Roll

Ingredients

1 cup Vegetables: (carrots and onions, cabbages, capsicums)

1/2 cup Noodles

Garlic cloves 4-6

Ginger slices

Two Onions

Different Sauces

Pepper

Salt

Oil

Spring onion, one sprig

How to Make

Once hot, heat oil in a wok. Add garlic and ginger. Sauté on high heat until fragrant. Sauté onions and green chilies until almost transparent.

Add the carrots, beans, capsicum, and sauté for 2 to 3 minutes.

Add the cooked noodles to a bowl and add soy sauce, vinegar, red chili sauce, and ketchup. Mix lightly.

Stir the noodles to coat them with the sauce. Mix in spring onion. Allow it to cool.

Add two teaspoons of corn flour to a bowl.

Place one or two tablespoons of filling on the spring roll sheet before wrapping.

Then, fry the rolls in oil until golden brown.

Paneer Spring Rolls

Ingredients

2 Potatoes

2 Green Chillis

Capsicums, 1/2 cup

2 Carrots

Coriander Leaves

Turmeric

Cumin Powder

Spring roll sheets

Maida

Salt

Oil

How to Make

Prepare the filling. Take the paneer in a bowl and crumble/grate it. Add the chopped green chilies, capsicums, carrots, mashed potatoes, and turmeric powder. Mix well.

Make a small log/cylinder from the mixture once all the paneer and veggies are combined.

Take a spring-roll sheet. Keep the sheet in a diamond-shaped shape. Place the log of filling on one edge, bring the left and the right edges together, and roll the record with the filling in the middle. Seal the edges using maida paste.

Cut the spring rolls in half or small bite-sized pieces using a knife and a single swift motion.

Oil should be heated in a deep-frying pan. Drop four to five spring rolls into the hot oil and fry them on medium heat until golden brown and crisp.