You are here: Home > Videos > Cuisine Recipes > Spring Rolls Video by Tarla Dalal Spring Rolls Video by Tarla Dalal Viewed 16887 times The Spring Roll is a Chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too! In fact, frozen Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp. It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezuan sauce, so remember to serve it along with the Spring Rolls. Tweet Recipe Description for Spring Rolls, Chinese Veg Spring Roll Recipe Preparation Time: 15 minsCooking Time: 25 mins Makes 7 rolls Show me for rolls Ingredients For Spring Rolls7 rice wrappersFor The Spring Rolls Stuffing1 tbsp oil2 tsp finely chopped garlic (lehsun)1 tsp finely chopped ginger (adrak)1/2 cup sliced onions1/2 cup sliced capsicum1 cup thickly grated carrot1 cup shredded cabbage1/2 cup boiled hakka noodles2 tsp schezwan sauce1 tsp tomato ketchup salt to tasteTo Be Mixed Into A Maida-water Mixture1/4 cup plain flour (maida)4 tbsp waterOther Ingredients oil for deep-fryingFor Serving With Spring Rolls schezuan sauce Method For the spring rolls stuffingHeat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.Add the onions and sauté on a high flame for 1 to 2 minutes.Add the capsicum and sauté on a high flame for 1 minute.Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.How to proceed to make spring rollsTo make {span class="bold1"}chinese veg spring roll{/span}, divide the stuffing into 7 equal portions and keep aside.Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.Roll over the wrapper till ¾th.Fold over from both the sides one by one towards the centre.Finally roll it completely and seal the edge using a little maida-water mixture.Repeat steps 2 to 5 to make 6 more rolls.Heat the oil in a deep non- stick pan and deep-fry, 2 {span class="bold1"}spring rolls{/span} at a time on a medium flame, till they turn golden brown in colour from all the sides.Drain the on an absorbent paper and cut each {span class="bold1"}spring roll{/span} diagonally into 3 equal pieces using a sharp knife.Serve the {span class="bold1"}chinese veg spring roll{/span} immediately with schezaun sauce. See step by step images of Spring Rolls, Chinese Veg Spring Roll Recipe RECIPE SOURCE : Chinese Cooking-New Edition