Spring Rolls, Chinese Veg Spring Roll Recipe with step by step photos
Like Spring Rolls-
The Spring Roll, Veg Spring Roll is a Chinese dish that has become so popular in India. It is mostly had as a starter or a appetiser. Veg Spring Roll is loved by all the age groups and available in most Chinese restuarants. If you like the Chinese Veg Spring Roll recipe, given below are the links of similar Chinee veg recipes :
For the stuffing of Spring Roll-
For making the stuffing for Veg Spring Roll, heat the oil in a broad non-stick pan
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Add the garlic and ginger. These are the most essential ingredients of Indo-Chinese cooking. Additionally, you can even add celery and spring onions to this.
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Sauté on a high flame for 30 seconds. It is very important to sauté the vegetables on a high flame so, they maintain their crunchy texture.
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Add the onions.
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Sauté on a high flame for 1 to 2 minutes or till they are slightly translucent.
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Add the capsicum and sauté on a high flame for 1 minute. To make the vegetarian spring roll more colorful, you can even add red and yellow bell peppers.
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Add the carrot. Broccoli, mushroom, babycorn, spinach, pakchoy can also be used to make the vegetable stuffing for spring rolls.
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Add the cabbage. Can be substituted with red cabbage.
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Add the noodles. While we have used boiled hakka noodles, you can even add instant boiled noodles.
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Mix well and cook on a high flame for 3 minutes, while stirring occasionally.
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Switch off the flame, add the schezuan sauce. To make it more spicy, add red chilli sauce or sriracha too.
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Add the tomato ketchup. It provides a nice tangy flavor to the fried spring rolls. I love making tomato ketchup at home using this homemade tomato sauce recipe.
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Add the salt. The sauces and boiled noodles consists of salt so, be careful while adding salt.
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Mix well and Veg Spring Roll stuffing is now ready. Keep aside.
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Preparing the Sealing Paste-
To make a sealing paste for the Spring Rolls, take maida in a small bowl.
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Add the water and mix well to form a thick, lump-free slurry.
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How to make Spring Roll-
For making Spring Roll recipe at home, place the wrapper on a clean,dry surface.
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Place a portion of the filing mixture in one corner of the wrapper.
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Roll over the wrapper till ¾th.
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Fold over from both the sides one by one towards the center ensuring no air bubbles are trapped inside.
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Finally roll it completely. Roll it tightly without leaving any space that would absorb excess oil.
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Seal the edge using a little maida-water mixture.
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Repeat steps 2 to 7 to make 6 more indo-chinese Spring rolls. Keep them covered until you fry them.
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Heat the oil in a deep non- stick pan. Drop a small piece of wrapper, if it rises immediately to the top surface, the oil is hot enough to deep-fry the spring rolls.
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Deep-fry 2 rolls at a time on a medium flame.
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Fry till Spring Roll, Veg Spring Roll turn golden brown in colour from all the sides.
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Drain on an absorbent paper. Remove the fried Spring roll in a plate.
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Cut each vegetable Spring roll diagonally into 3 equal pieces using a sharp knife.
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Serve the Spring roll immediately with schewan sauce.
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