Vegetarian Spring Roll Recipe
Spring roll is a very popular recipe from Chinese Cuisine and other Asian countries having varieties of stuffing. Thin crispy outer with sautéed veggies and noodles stuffing inside, perked up with spicy-tangy sauces; a perfect scrumptious appetizer hitting your party.
- 1 cup Glass noodle, rice noodle or any noodles (cooked)
- 1 cup Onion (thinly sliced)
- 1 Tbsp. Ginger (grated or minced)
- 1 Tbsp. Ginger (grated or minced)
- ½ cups Green bell pepper (thinly sliced)
- 1 cup Napa cabbage/regular cabbage (shredded)
- 1 cup Carrot (shredded)
- ¼ cup French beans (diagonally thinly sliced)
- ¼ cups Mushroom (thinly sliced)
- ¼ cups Bean sprouts
- ½ cup Spring onion, white and green separated (chopped)
- ¼ cup Cilantro (finely chopped)
- 2 Tbsp. Oil
- Salt to taste
- ¼ Tsp. Black pepper powder
- 1 Tbsp. Low sodium soy sauce
- 1-2 Tbsp. Corn starch
- 4 Tbsp. All-purpose flour/corn flour
- 2-3 Tbsp. Water
- 25-30pc Spring roll wrappers/sheets
- . Oil (for frying)
Cook noodles as per package instructions. Strain under cold water and keep aside.
Chop the veggies in thin long strips or shred them.
Heat a wok over high heat until hot, add 2 Tbsp. oil and swirl to coat.
Add onions, spring onion whites, garlic and ginger sauté on a high flame for 30 seconds.
Add cabbage, carrot, beans, mushroom and stir-fry for 2 to 3 minutes or until soft, stirring occasionally.
Turn down the heat to low and toss in the bean sprout, spring onion green and coriander.
Add black pepper powder, soy sauce and salt; mix everything very well.
Now add the cooked noodle and give a gentle mix.
Switch off the flame and add corn flour. Mix well and keep aside to set filling to cool. Corn flour binds the stuffing, so that stuffing doesn’t scattered while eating.
In a bowl mix cornflour with water to make thick lump free paste.
Stir well and keep aside.
Place 1 wrapper/sheet on a board with a corner facing towards you. While working with one sheet keep other remaining sheet covered under damp cloth.
Place 1 full Tbsp. of stuffing into the corner of wrapper. Brush the remaining sides with corn flour paste.
Fold corner gently over the stuffing to roll up. Fold in the both edges from the side in to enclose filling, when you are done rolling half the way.Brush the folded corner with corn flour paste and roll till end. Seal the end and if there is any tear, spread corn flour paste and seal. See image.
Repeat the process with remaining wrappers and place the spring roll with the sealed edges facing down on a plate.
At this point you can store Spring roll refrigerated in zip lock bag for 2-3 months. Fry directly in hot oil and serve. No need to thaw them.
Heat oil at the deep frying on medium-high heat. Gently slid on spring roll in batches, fry till crispy and golden brown from both sides, turning upside down. The spring rolls get fried quickly.
Remove and drain on absorbent paper towels to remove excess oil.
Cut each roll diagonally before serving. Serve hot with Plum Sauce, Szechwan Sauce or Tomato Ketchup.
- Oil Temperature: Make sure that the oil is hot enough, to fry crispy spring rolls. Frying in low flames will result in absorbing more oil and soggy spring rolls.
- Store: Store Spring roll refrigerated in zip lock bag for 2-3 months just before the frying step. While serving you can fry directly right from refrigerate in hot oil. No need to thaw them.
Thank you for visiting my site...stay tuned for more recipes.