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Vegetable Spring Rolls Recipe
Vegetable Spring Rolls Recipe with step by step pictures. This recipe is a great starter for a event which is crisp on outside, stuffed with a spicy vegetable filling inside.
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Prep Time:
30
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
10
spring rolls
Calories:
24
kcal
Ingredients
▢
10
Spring Roll Sheets
▢
2
tbsp
+ for deep frying Oil
▢
1
Onion sliced thinly
▢
2
cups
Cabbage sliced thinly
▢
1
large grated Carrot - 1 large grated
▢
Salt to taste
▢
1
tsp
Sugar
▢
1
tbsp
or to taste Soya Sauce
▢
1
tbsp
Corn Flour / Corn Starch
▢
To Grind:
▢
1
inch
piece Ginger
▢
6
cloves
Garlic
▢
3
Green Chilli
▢
For Paste:
▢
3
tbsp
All Purpose Flour / Maida
▢
3
tbsp
Water
Instructions
▢
Grind the ingredients given the list to a smooth paste. Set aside till use.
▢
Heat oil in a kadai. Add in the ground up paste. Saute for a min.
▢
Add in onions, cabbage and carrots. Give a quick toss.
▢
Now sprinkle in salt and sugar. Saute well. Cover and cook the veggies till tender.
▢
Now mix up soya sauce with some corn flour. Pour this over the veggies and mix well.
▢
Transfer this mixture to a plate and allow it to cool down.
▢
Now mix up flour and water in a small bowl to a paste. This is your glue.
▢
Take your spring roll sheet in a plate, spoon some filling in the center.
▢
Apply the paste all the side. Fold from both the ends and roll it into a tight spring roll.
▢
Do this for every spring roll.
▢
Heat oil for deep frying. Fry this spring roll in hot oil till golden. Drain in a paper towel.
▢
Serve with sweet chilli sauce.
Nutrition
Serving:
1
g
|
Calories:
24
kcal
|
Carbohydrates:
5
g
|
Protein:
0.5
g
|
Fat:
0.04
g
|
Saturated Fat:
0.01
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.003
g
|
Sodium:
46
mg
|
Potassium:
26
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
0.4
IU
|
Vitamin C:
3
mg
|
Calcium:
6
mg
|
Iron:
0.2
mg
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