Vegetable Spring Rolls (desi style)

Spring Rolls – Serves 4


Spring Roll Sheets 8 (See recipe to prepare them at Home)
For Spring Roll Sheets
Refined Flour 1 cup
Egg 1
Vegetable Oil 1 teaspoon
Salt to taste
For Spring Roll

Carrot, cut into thin long bite size strips/ julienne ½ cup
Cabbage, shredded ½ cup
Spring Onion, cut lengthwise (whites and greens) ½ cup
Bean Sprouts (optional) ½ cup
Soy Sauce 1 teaspoon
Oil for frying

Serve With
Szechwan Sauce (For Recipe See Post Cooking the ChaiNusssss… Desi Rasta Chinese)


For the spring roll sheets
Mix the flour, egg, salt and oil on a flat surface and knead. Make stiff dough. Do not add water.
Divide the dough into eight equal parts.
Roll out each portion of dough evenly on a flat surface into wide rectangular strip. Poke it in a few places with a fork.
Make sure all the spring roll strips are exactly the same size. You can cut them with a knife to even them out exactly.
For the spring roll

In a bowl, mix the carrot, cabbage, spring onion and bean sprouts with soy sauce. Divide the filling into eight equal portions.
Take one spring roll sheet and one portion of the vegetable mixture.
Place this mixture in the centre of the strip, along the length. Roll the spring roll sheet. Fold, tuck and seal the spring roll from the sides so that the filling does not fall out. Prepare all eight spring rolls in the same way.
Heat oil in a fryer or a deep pan, once the oil is hot fry the spring rolls in batches of two or four depending on the size of the fryer. Fry them until crisp and golden brown.
Place them on a plate lined with absorbent paper towels. Soak up the excess oil.
Serve Hot with Szechwan Sauce.
Note:Salt is not added to the raw vegetables so that they do not release their juices and moisture while making spring rolls. The dipping sauce with salt is served alongside.
Tip: Cooked Noodles are added to spring rolls at times.

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