Veg Spring Rolls Recipe | Make Delicious Veg Spring Rolls

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Veg Spring Rolls

Veg spring rolls are a popular Indo-Chinese appetizer, featuring a crispy outer layer filled with a delicious mix of vegetables and spices. Ingredients: Spring roll sheets, Cooking oil, Capsicum, Red chilli powder, Ginger garlic paste, Black pepper powder, Corn starch, Cabbage, Beans, Salt, Onion, Carrot

30min

Cook Time

Servings

Recipe

120 kCal

Recipe

In a pan, heat 2 tablespoons of oil and add 1 finely chopped onion, 1/2 cup shredded cabbage, 1/2 cup grated carrot, 1/2 cup chopped capsicum, and 1/2 cup chopped beans. Sauté the vegetables for 3-4 minutes on medium heat.

Add 1 teaspoon ginger-garlic paste, 1/2 teaspoon black pepper powder, 1/2 teaspoon red chili powder, and salt to taste. Cook for another 2-3 minutes until the vegetables are soft but still have a slight crunch.

In a small bowl, mix 2 tablespoons of cornflour with 4 tablespoons of water to make a thick paste.

Take a spring roll wrapper (available in supermarkets) and place 2 tablespoons of the cooked vegetable mixture on one corner of the wrapper.

Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with the cornflour paste.

Heat oil in a deep frying pan and deep-fry the spring rolls until they turn golden brown and crispy. Remove from oil and place on a paper towel to drain excess oil.

Nutrition

120

kCal

2 g

Protein

6 g

Fat

15 g

Carbs

Cooking Oil

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½ tsp of Red Chilli Powder

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1 tsp of Ginger Garlic Paste

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½ tsp of Black Pepper Powder

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2 tbsp of Corn Starch

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