Vegetable Rolls Recipe | Veg Spring Rolls Recipe

Veg Spring Roll is a very famous savory recipe originated from china. China has many varieties of filled and rolled appetizers or dim sums in their cooking.It was a seasonal food consumed during the spring, started as a pancake filled with the new season's spring vegetables,hence the name 'Spring Roll'.

Spring Roll of different shapes, sizes and fillings have been a popular snack in Asia for centuries and has become one of the most desired appetizers for kids. Crispy outer layer with crunchy vegetables is the mantra for the making spring roll. Any non watery vegetables can be added as a filling inside the roll which will help in firm outer layer. 

Vegetable Rolls Recipe | Veg Spring Rolls Recipe Recipe Cuisine: Tamil Nadu |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Quantity: 30 Rolls CARROT – 4 NOS BIG ONIONS   – 2 NOS BEANS – ¼ KG CABBAGE - ¼ KG GARLIC - 4 TO 5 PODS RED CHILLI SAUCE - 2 TSPN SALT – TO TASTE WHITE PEPPER POWDER - 1 TSPN SOYA SAUCE(LIGHT) - 1 1/2 TSPN SPRING ROLL SHEET - FEW ALL PURPOSE FLOUR (MAIDA) – 1 TBLSPN WATER - AS REQD COOKING OIL – ¼ LITRE

METHOD OF PREPARATION:

1. Finely chop beans and make thin slices of onion, cabbage and carrot(1 inch size). Keep the frozen pastry sheet out from the freezer for about 45 mins and cover it with wet towel to avoid drying.

2. Take a pan add oil and heat it, in hot oil add finely chopped garlic(optional) saute it till golden brown color then add onion and fry it till translucent.

3.Add all the vegetables and stir it well till it gets semi cooked. Then add red chilli sauce and mix it

4.Add pepper powder, soya sauce and salt and stir it together for 2 mins and switch off the flame.The vegetables has to be crunchy.

5. Mix all purpose flour with water without lumps to a thick paste. Take one defrozed spring roll sheet carefully
Place the stuffing little above a corner of the sheet and roll it till 3/4th way and apply the maida paste in all the corner of the sheet. Fold two sides of the sheet and roll it again to seal it. 
Repeat this step until all the stuffing is over. 

6. Heat oil in a deep pan, the oil should be hot when you drop the spring roll, after a minute you can reduce the flame to medium and fry it till golden color.