VEGETABLE SPRING ROLLS RECIPE
Vegetable Spring Rolls are a popular Asian appetizer made with a combination of colorful vegetables wrapped in thin spring roll wrappers. These crispy and flavorful rolls are often served with a tangy dipping sauce and make for a delightful snack or party appetizer.
INGREDIENTS
- Spring roll wrappers
- Assorted vegetables (carrots, cabbage, bell peppers, mushrooms, etc.), thinly sliced or julienned
- Bean sprouts
- Spring onions, chopped
- Garlic, minced
- Ginger, grated
- Soy sauce
- Sesame oil
- Salt and pepper, to taste
- Cooking oil, for frying
INSTRUCTIONS
- Heat some oil in a pan and add minced garlic and grated ginger. Sauté for a minute until fragrant.
- Add the sliced vegetables and bean sprouts to the pan. Stir-fry for a few minutes until the vegetables are slightly tender.
- Season with soy sauce, sesame oil, salt, and pepper. Mix well to coat the vegetables evenly. Remove from heat and let the mixture cool.
- Take a spring roll wrapper and place it on a flat surface. Spoon some of the vegetable mixture onto the center of the wrapper.
- Fold the bottom edge of the wrapper over the filling, then fold the sides inward, and roll tightly to seal the spring roll.
- Repeat the process with the remaining wrappers and filling.
- Heat oil in a deep pan or skillet for frying. Carefully place the spring rolls in the hot oil and fry until golden brown and crispy. Drain on a paper towel to remove excess oil.
- Serve the vegetable spring rolls hot with your favorite dipping sauce.
PROCESS
1. Sugar is added to retain the color of the veggies while cooking. But you can skip it.
2. Don’t cut the chapati strips too small as it becomes mushy when cooking.
- Start by preparing the filling for the spring rolls by sautéing garlic and ginger, then adding the sliced vegetables and bean sprouts.
- Season the filling with soy sauce, sesame oil, salt, and pepper, and mix well.
- Let the vegetable mixture cool before assembling the spring rolls.
- Take a spring roll wrapper and add a spoonful of the vegetable filling in the center.
- Fold the bottom edge of the wrapper over the filling, then fold the sides inward, and roll tightly to seal the spring roll.
- Repeat the process with the remaining wrappers and filling.
- Heat oil in a pan for frying and carefully fry the spring rolls until golden and crispy.
- Drain excess oil from the spring rolls on a paper towel.
- Serve hot and enjoy the delicious and crispy vegetable spring rolls.
it should be lengtheir to get the noodles to look.
3. Leftover chapatis work great for this recipe. But you can make this with fresh chapatis as well but make sure they are completely cooled. You may use wheat or multigrain chapati or tortillas or frozen parathas. You can also use spinach chapati or avocado chapati making dish more healthy.
INDIAN WEIGHT LOSS TIPS
- Opt for baking or air frying the spring rolls instead of deep frying to reduce the calorie content.
- Use whole wheat spring roll wrappers for a healthier option.
- Serve the spring rolls with a side of fresh salad or cucumber slices for added nutrition and to increase the fiber content.
- Be mindful of the portion size and avoid overeating.
NUTRITION VALUE
- Vegetable spring rolls are low in calories and fat, making them a healthy snack option.
- They are packed with nutrients from the assortment of vegetables used.
- The exact nutritional values may vary depending on the specific ingredients and cooking methods used.
