Vegetable Spring Rolls By sgambhir
This recipe has been viewed 10449 times
Vegetable Spring rolls recipe with a mix of vegetables cooked in a typical Chinese sweet and sour sauce and filled in the rolls. Find crispy vegetable spring roll recipe and many more snack recipe, starter recipe at tarladalal.com.
FOR THE PANCAKES:
Flour 1 cup
2 cups milk
Soda-bi-carbonate A pinch
2 tsp oil
oil for shallow frying
1/2 tsp salt
FOR THE STUFFING:
French beans 50 gms.
Carrots 50 gms.
100 gms cabbage
Bean sprouts 100 gms.
Onions(finely chopped) 2 nos.
Capsicum(thinely sliced) 2 nos.
1 tsp soy sauce
White pepper ½ tsp.
1/2 tsp sugar
Ajinomoto ½ tsp.
3 tbsp oil
salt and black pepper (kalimirch) powder to taste
- For making the pancakes:
- 1.sift salt and flour. add milk gradually, beating well to make a smooth thin batter for the pancakes.
- 2.add soda-bi-carbonate and mix well.
- 3.heat a non stick pan. pour a little batter on it and tilt the pan so that batter spreads evenly.
- 4.remove when the under side is cooked. do not cook the other side.
- 5.make the remaining pancake in the same way and keep it in a napkin one on top of the other.
- To prepare the filling:
- 1.cut the vegetables(except beansprouts) into thin long stripes.
- 2.heat the oil in a kadhai. add onions, sprouts and vegetables and stir fry for 5 minutes.
- 3.add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.
- 4.add soya sauce and mix well.
- 1.take the pancake and place little filling on the cooked side, at one end which is nearest to you.
- 2.fold the left side and then the right side. holding the sides, roll upwards. seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.
- 3.heat some oil in a pan and shallow fry the rolls on all sides till golden brown.
- 4.drain on a paper napkin and cut diagonally into 1 inches pieces.
- 5.serve hot with chili-garlic sauce.
This recipe was contributed by sgambhir on 07 Jul 2001
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