Vegetable spring rolls
These refreshing rolls make perfect finger food for a spring or summer get-together. The yummy mix vegetables are key ingredients for spring roll. Serve it with dipping sauce you like to taste it heavenly.
- Cabbage – 3 Cups, Chinese cutting
- Green beans – ½ Cup, Chinese cutting
- Green onion – 1 bunch, small pieces
- Celery – 2 strings, small chunks cutting
- Bell paper – ½ of big size, Chinese cutting
- Baby carrots – 10 to 15 graded
- Onions – 1 Cup, Chinese cutting
- Finely cut ginger, garlic – 2 TBS each
- Finely cut green chilies (Optional) – 1 TBS
- Sprouted moong beans – 2 to 3 cups
- Oil – 2TBS + for frying
- Salt – As per the taste
- Soya sauce – 1 TBS
- Chili sauce – 1 TBS
- Vinegar – ½ TBS
- Corn starch – 3-4 TBS
- All purpose flour + water – 2TBS + 2 TBS
- Spring roll sheets – As much you want to make spring roll. I used whole package
- Cut all the veggies as describe in ingredients.
- Heat up oil and add finely cut ginger, garlic and green chilies to it.
- Add onions to it after 30 seconds of roasting. Keep flame on high all the time and keep mixing it to prevent burning.
- Sauté onions for next 30 seconds and add salt, soya sauce, chili sauce and vinegar to it and mix it.
- Now add all the vegetables to it with sprouted moong beans and mix well.
- Cook it for next one minute and then add corn starch to it and after mixing all switches off stove and let mixture cool down.
- Now start to roll spring rolls.
- Take spring roll sheet out of freezer at least 30minutes before and cover it with damp cloth to prevent it drying out.
- Now place two table spoon of mixture to spring roll sheet at one corner.
- Fold over the corner. Roll tight.
- When you reach at middle, Fold over both sides on one another and keep rolling them to the end.
- Apply flour paste at end and seal it properly.
- Cover them with plastic wrap or damp cloth as they dried out so fast.
- Heat up oil and fry them in hot oil for 2- minutes on medium flame and serve it hot with your favorite dipping sauce.
- Good spring roll wrappers are found in Asian markets. These are thin, fry up to a shatteringly thin crispy spring roll. Do not buy spring roll wrappers that you find in regular supermarkets near the produce section. They are so thick and chewy. You don’t want your spring rolls to be like that.
- If the wrappers dry out and are stiff, you can put a few wrappers on a plate, cover with a damp towel and microwave on medium for 10 seconds. The wrappers will soften up.
- Enjoy it hot.