Sep 142012
 

Veg Spring Roll is almost everyone’s favourite starter. Make spring rolls at home with trying out different fillings and enjoy your food.

Cooking Time: Appr. 30 Minutes
Serve: 6 People

Veg Spring RollIngredients:

12 spring roll pastry (available in any supermarket in the UK)
2 cup cut in long and slim mixed vegetables (carrot, beans and cabbage)
1 bunch Spring onions
1 teaspoon grated ginger
1 teaspoon minced garlic
2 tablespoon Soya sauce
1 teaspoon tomato sauce
1 teaspoon vinegar
1 teaspoon sweet chilli sauce
2 chopped green chillies
½ teaspoon crushed black peppercorn
Salt to taste
2 tablespoon Oil

Cooking Method:

1. Cut the spring onions white in long strips. Chop the spring onion greens.

2. Heat the oil in a pan and add minced garlic, chopped green chillies and grated ginger. Stir for few mins.

3. Add Spring onions white and stir for few mins.

4. Next add all vegetables, stir foe few mins.

5. Turn heat to high and add the soya sauce, spring onions white, vinegar, tomato sauce, sweet chilli sauce and salt. Mix well for a minute on high.

6. Add salt and pepper. Stir well and turn the heat off.

7. For vegetable spring roll, Mix plain flour with water to make glue to avoid spring rolls to open while deep frying.

8. To make spring rolls, lay out a pastry on dry surface with one corner towards you. Place a spoonful of filling near the corner by you.

9. Now roll that corner over the filling and roll with the filling second time. Next fold inwards the two side corners so your roll will be closed from the sides. Roll up the rest of the pastry up to the corner away from you. Apply flour glue to this corner so that it sticks firmly to the roll.

10. Finish making all spring rolls and leave aside for 10 mins.

11. Deep fry all veg spring roll and place to kitchen paper to absorb the excess oil from the vegetarian spring roll recipe.

Serve veg spring roll recipe hot with any red sauce.

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