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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
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10 spring rolls
Calories: 24kcal

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: 1g | Calories: 24kcal | Carbohydrates: 5g | Protein: 0.5g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 46mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg
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