Spring roll is south eastern delicacy associated usually with Chinese cuisine. However there are many varieties of spring rolls inspired from many parts of the Asian culture. But in restaurants Chinese Spring rolls, characterized with noodles filling, is most popular. Here we are going to discuss about Chinese Veg spring rolls recipe. The crispy, scrumptious texture of the covering and the soft vegetable filling is the most popular version of this recipe. If you are fond of non veg, replace the vegetable filling with meat and the dish will suit the taste of your palate. The vegetables in the filling can vary according to regional taste. It is best when prepared with season’s best vegetables.
Well, the name Spring roll comes from the practice of preparing this dish from vegetables grown in the spring season. Fresh and nutritious vegetables are chosen and wrapped in thin pan cakes. The wrapper (pancake) and filling have to be prepared separately. Then the fillings are wrapped up by the pancake, sealed with flour paste and deep fried in oil. We will see the pancake recipe and the filling recipe separately.
Now let’s get into the recipe.
How To Make Veg Spring Rolls Recipe At Home?
- Total Preparation Time: 70 min
- Serves – 6 to 7 people
Veg Spring Rolls recipe includes 3 parts.
- Preparing Wrappers
- Veggie Stuffing Preparation
- Sealing of Spring Rolls
Now let’s discuss different steps included in each part of the recipe.
1. Preparing Wrappers:
It takes around 15-20 minutes time to Prepare wrappers.
Servings: Makes 25-26 pancakes
The wrappers have to be prepared before we start making the fillings. Since this is time-consuming, you can make these in advance before you start with the fillings and frying. There are more than one ways to make this wrapper. Here we are using easy batter recipe.
The ingredients and method for wrapper are as follows.
Ingredients:
- Maida ( ordinary flour) - 1 Cup
- Corn Flour - 3 tbsp
- Water - 1 Cup, You may vary the amount of water in order to make the required consistency of the batter.
- Salt - ¼ tsp
- Oil for cooking the wrapper - 2 to 3 tbsp
Method - How To Prepare Wrappers?
1. In a medium sized bowl, take maida, corn flour and salt in the above-mentioned quantities.
2. Mix the ingredient well with your own finger or a whisk.
3. Now add 1 cup of water. You might have to add little more to get the right consistency.
4. Whisk the batter nicely to get a nice flowing consistency.
5. Heat pan on medium flame. Nonstick pans are desirable for cooking the wrappers. If you are using an ordinary pan, grease it nicely with oil so that the wrapper would stick. This procedure is similar to making dosa.
6. Now take 2 tablespoons of batter and spread it on the pan.
7. Now gently spread the batter clockwise in order to give round shapes as we do for dosa.
8. The size of the wrapper has to be medium so that the stuffing and frying will be easy.
9. Wrappers have to be thin and uniform from center to the edges.
10. These pancakes will be slightly porous and will be thin towards the edges.
11. If you want you can flip them to the other side. Just make sure they are simply cooked not fried up.
12. Now use a spatula to lift them and place them on a plate. Let it cool down to room temperature.
13. Make as many as 25 wrappers. You can make more depending on the size.
Now keep them aside. You can make many pancakes at a time and keep them in a refrigerator. They can stay good for about five days.
Now let’s move to the important part of the recipe - Veg Filling.
2. Veggie Stuffing Preparation:
- Preparation Time: 20 minutes
- Servings: 25-26 pieces
Required Ingredients For Veggie Stuffing:
- Cooking Oil - 2 tbsp
- Cabbage - 150 gm (OR) Grated Cabbage - 2.25 to 2.5 cups
- Carrot - 80 gm or 2 small carrots grated.
- One small or medium bell pepper i.e. capsicum. Of different colors. Choose as many colors as you like. It should be thinly sliced in strips.
- Beetroot - ½ cup grated.
- French Beans - 8 to 9 (sliced very thinly)
- Spring onion whites with some amount of green - 2 to 3 cups
- Black Pepper - ½ tsp (crushed)
- Soy Sauce - 1 tbsp
- Finely Chopped Celery - 1 tsp
- Uncooked Noodles - 75 gm
- Salt as required
- Oil for deep frying
Method of Cooking:
1. First, we need to cook the noodles. Add sufficient water and noodles to the saucepan. Following the instructions on the packet cook the noodles.
2. Once the noodles are cooked, filter it and rinse it to remove all starch.
3. The next step is chopping the vegetables. Carrots and cabbage can be grated on the grater very thinly. Capsicum and beans have to be chopped thinly in long strips. Use seasonal fresh veggies. Many people in India use green peas also.
4. Now heat a medium size Kadai.
5. Add 2 Tablespoons of oil ( any cooking oil can be used)
6. Add all the veggies together and sauté them.
7. Initially keep the flame medium while you sauté the veggies
8. Later increase the flame and stir for 5 to 6 minutes.
9. Now add ½ tablespoon soy sauce.
10. Later add 1 tablespoon finely chopped celery.
11. Add salt to taste. Consider the amount of soy sauce added while adding salt.
12. Now adjust the amount of soy sauce, black pepper and salt.
13. Now add the cooked noodles to this and Stir nicely for two minutes.
14. Once all the veggies and the noodles are fried well, switch off the flame. Let this cool down.
Now let’s move the final step - preparing the sealing paste.
3. Sealing of Spring Rolls:
Required Ingredients:
- Corn Starch or Ordinary Flour
- Water
Making the Rolls:
1.First of all, make sealing paste (without any lump) by mixing 7 tablespoons (tbsp) of corn starch with sufficient water.
2. Take the wrappers we made earlier. They have to be at room temperature.
3. Now apply the flour paste on the round edges of the wrapper.
4. Now, place a small quantity of fried mix of veggies and noodles towards one side of the wrapper.
5. Now roll the side of the wrapper towards the other side gently and carefully.
6. Note that the wrapping has to be tight and vegetables should be placed properly without spilling out.
7. Apply on the part where the two sides join together. Now the open sides have to be folded in order to cover the fillings completely.
8. Don’t forget to apply the paste while sealing it completely.
9. Finish all the rolls in this fashion and keep them aside.
10. Now, heat the Kadai with oil with sufficient amount for deep frying.
11. Make sure the oil is simmering hot before you put the rolls
12. Keep the flame high. Low flame will make the rolls soft. Gently slide each roll from the side of the Kadai. Be careful while sliding as the oil is dangerously hot.
13. In a medium size Kadai, you can fry four rolls at a time.
14. Once they turn golden brown in color, you’ll know they are ready to be taken out.
15. Fish out the rolls and place on tissue papers. This will let the oil drain out and will be absorbed by the tissue.
16. Serve them hot. Sprinkle some spring onion greens and parsley. The crispy taste of the wrapper and the saucy veggies are great when hot.
That's it!!!
The hot and tasty Veg Spring rolls are ready, which can be served with Tomato Sauce or Shezwan Sauce.
Following are some of the important tips and precautions to be taken while preparing Veg Spring Rolls.
- Make sure the rolls don’t get soggy.
- They should be crisp and crunchy whenever served.
- You can try these with machine made wrappers available in the market which are more even and thin. However, homemade ones are better from health point of view.
Veg Spring Rolls Recipe is an easy-to-make dish that can be served as a perfect tea time snack, popular with both kids and elders. However, in certain cuisines, it is served as a starter or appetizer. For a light dinner with soup, veg spring rolls are ideal.
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