Veg Spring Roll Recipe
Want to know the secret behind my popular Veg Spring Roll? It is the light and super easy vermicelli stuffing. Learn how to make perfect spring rolls at home.
spring roll, veg spring roll
Spring Roll Pastry Sheets
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Ingredients for the stuffing
medium-size onion sliced
small-size carrot cut into thin strips
small-size capsicum cut into thin strips
green chili sliced
2 - 3
stalks of spring onion green chopped
Salt and black pepper to taste
red chili sauce
Oil to deep-fry the spring roll
To prepare the stuffing boil the vermicelli until just cooked.
Drain in a colander and rinse with the cold water.
Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.
Heat the oil in a broad non-stick pan.
Add the onion, green chili and sauté on a high flame for 1 to 2 minutes.
Add the capsicum and sauté on a high flame for a minute.
Add the carrot, cabbage (if using) and cook till vegetables soften a bit. Keep stirring.
Add the vinegar and stir the vegetables.
Next add the salt, pepper and remaining sauces. Mix well. Turn off the heat.
Add the boiled vermicelli and spring onion greens. Mix and set aside to cool.
Combine corn flour and water to make a thick paste. Set aside.
To make the spring roll take 8 - 10 sheets of spring roll pastry.
Place the pastry sheet on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Roll over the wrapper till ¾.
Fold over from both the sides one by one towards the centre.
Finally roll it completely and seal the edge using a dab of corn flour mixture.
Place the prepared spring roll in a plate and cover the plate with a clean, moist muslin cloth.
Similarly, prepare all the spring rolls.
Heat the oil in a deep non- stick pan.
Deep-fry the spring rolls on a medium flame, till they turn golden brown in colour from all the sides.
Drain in an oil absorbent paper.
Serve Veg Spring Roll immediately with Thai Sweet Chili Sauce (
Recommended Equipment: Deep-Fry Pan (
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