Vegetable Spring Rolls By deepajhaveri
Added to 1 cookbook
This recipe has been viewed 12264 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.
- Mix all the ingredients for the pancake into a batter.
- heat a non stick pan. pour a ladleful of batter on it and tilt
- the pan so that the batter spreads thin and evenly.
- Remove when the sides begin to curl-up. do not cook the
- other side.
- Make the remaining pancakes in the same way saving 1- 2
- tbsp. of the batter for sealing later. keep the pancakes in
- a napkin one on top of the other.
- cut the vegetables into long thin strips.
- heat the oil in a frying pan. add the vegetables, crumbled
- maggi vegetarian extra taste & pepper. stir fry for 1-2
- minutes or till tender yet crisp.
- take the pancake and place little filling on the cooked side,
- at one end.
- Fold the left side and then the right side. holding the sides,
- roll upwards. seal the edges with the saved batter.
- heat some oil in a pan and deep fry the spring rolls till
- golden brown.
- Drain on a paper napkin and cut diagonally into 1" pieces.
- Serve spring rolls hot with schezuan sauce.
This recipe was contributed by deepajhaveri on 29 May 2002
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