Total Time: 45 to 50 minutes
Serving: 12
Crispy, fried vegetable spring rolls are generally served as a starter or appetizer to a meal and are filled with vegetables of your choice or noodles. It also goes perfectly with tea or coffee, or can be served for dinner alongside a bowl of delicious soup.
Ingredients:
For the stuffing:
- 1tbsp sesame oil
- 1 tbsp finely chopped ginger-garlic
- 1 tsp white pepper powder
- 1 tsp sugar
- 1 tsp green chilli paste
- 2 tbsp spring onion (chopped)
- 1 carrot (julienne)
- 2 cup cabbage (chopped)
- ½ capsicum (chopped)
- 1tsp vinegar
- ½ tbsp soy sauce
- Salt as per taste
- 1 tsp cornflour
- 2 tbsp all-purpose flour (maida)
Other ingredients:
- 1/4cup maida paste
- Oil (for frying)
- 12 Spring roll sheets
Preparation:
- In a large wok, heat 2 tbsp oil
- Add grated ginger and chopped garlic and sauté it for a few seconds till the raw aroma is gone
- Now add chopped veggies and sauté it on high flame for few minutes till it becomes soft but not mushy; it needs to have a bite to it
Stir fry on high flame without losing the crunchiness of vegetables. - Add vinegar, soya sauce, chili paste, pepper powder, sugar, cornflour. Stir well
- Switch off the flame and add spring onions, cornflour, and salt to taste. Mix it well Set aside to cool for a while
- To make flour paste:
- Make a medium thick paste by adding water to maida little by little
- Place spring roll sheets on a flat surface
- Spread a spoonful of stuffing at the one end of the sheet
- Gently roll the wrapper and seal it tight by applying the maida paste on the edges.
- Deep fry in hot oil at low flame
- Fry until the roll turns golden brown and crisp. Remove the excess oil by placing them on a napkin
- Take them out and serve them hot
- Serve these crisp rolls with any dip and sauce
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com