- Chop the veggies and keep them aside. Heat a large wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs. Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame. For sealing the spring rolls, prepare a paste by mixing the all purpose flour with 1 1/2 Tbsp water and keep aside. Now place the sheet on a clean flat surface. Place a spoon full of filling about 2 cms away from the corner of the sheet. Now pick up that corner and roll into a tight wrap around the filling. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll. Once the roll comes to the opposite corner, brush the corner with the flour paste and stick the corner nicely to the roll. Make sure that there are no gaps in the roll. Heat a pan with oil and once the oil is hot, drop the spring rolls one by one and fry until golden brown. As our stuffing is already cooked we need not cook the spring rolls in medium flame. You can fry them in high flame. Drain them on a paper napkin. Serve hot with ketchup.
Veg roll
#myrecipe
By Shaalini Shaalu
Jan, 25th
589
Servings
2 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Veg roll sheets
- Oil
- Ginger garlic
- Onion
- Carrot
- Beans
- Capsicum
- Sugar
- Cabbage
- Soy sauce
- Pepper
- Salt
- Oil
- Maida
