You are here: Home > Cuisine > Chinese Vegetarian > Chinese Starters > Vegetable Spring Roll By rubi Vegetable Spring Roll By rubi by rubi Enjoy the Chinese cuisine inspired, Vegetable Spring rolls recipe, prepared with a mix of vegetables which are cooked in a traditional sweet and sour sauce and filled in the rolls. Find crispy chicken spring roll recipe and many more snack recipe, starter recipe at tarladalal.com. 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Close 22 Oct 2000 This recipe has been viewed 8820 times Vegetable Spring Roll By rubi recipe - How to make Vegetable Spring Roll By rubi Tags Chinese StartersQuick Evening SnacksIndian Snacks for EntertainingDeep-fried Indian StartersDeep FryChinese PartyPan Preparation Time: 20 Cooking Time: 10 Total Time: 30 mins 6 Show me for servings Ingredients FOR THE PANCAKES:1 cup plain flour (maida)2 cups milk a pinch of baking soda2 tsp oil oil for shallow frying1/2 tsp saltFOR THE STUFFING:50 gms french beans50 gms carrots100 gms cabbage100 gms bean sprouts2 onions, finely chopped2 capsicums, thinly sliced1 tsp soy sauce1/2 tsp white pepper powder1/2 tsp sugar1/2 tsp M.S.G3 tbsp oil salt and black pepper (kalimirch) powder to taste Method Sift salt and flour. add milk gradually, beating well to make a smooth thin batter for the pancakes.Add soda-bi-carbonate and mix well.Heat a non stick pan. pour a little batter on it and tilt the pan so that batter spreads evenly.Remove when the under side is cooked. do not cook the other side.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.To prepare the filling:To prepare the filling:Cut the vegetables(except beansprouts) into thin long stripes.Heat the oil in a kadhai. add onions, sprouts and vegetables and stir fry for 5 minutes.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.Add soya sauce and mix well.Assembling:Assembling:Take the pancake and place little filling on the cooked side, at one end which is nearest to you.Fold the left side and then the right side. holding the sides, roll upwards. seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.Drain on a paper napkin and cut diagonally into 1 inches pieces.Serve hot with chili-garlic sauce.