Vegetable Spring Rolls are very popular starter or snack that is served in Indo Chinese restaurants. These are perfect as a tea snack or for a weekend brunch. In India, you would see people enjoying these rolls with a cup of tea or coffee. You can make these rolls with ready made frozen sheets or home made wrappers. I have used ready made frozen sheets here and used paneer and some vegetables as stuffing.
- Spring roll wrappers - 3-4
- Onions thinly sliced 1 medium
- Cabbage finely shredded 1/2 cup
- Carrot 1 medium (cut into thin strips)
- Green capsicum 1 medium (cut into thin strips)
- Salt to taste
- Oil 2 tsp
- Black pepper powder 1/3 tsp
- Soy sauce - 1 tsp
- Coriander - finely chopped 1/3 cup
- Cornflour - 1 tsp
Process
1. To make the stuffing, heat the oil, add onion and other vegetables and salt and toss. Add pepper powder, soy sauce and mix. Cook till the vegetables soften. Switch off the flame and keep aside to cool.
2. Make a paste of Cornflour with 2 tsp water.
3. Spread the spring roll wrappers on the pan and place 1 tsp of the stuffing mixture. Make this way for all the wrappers and fold in the edges and roll tightly.
4. Apply Cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper and cut into small pieces and serve with your favorite chutney.
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