Vegetable Spring Rolls – Crispy Spring Rolls2012-08-18
- Yield : 5 Rolls
- Servings : 5
- Prep Time : 25m
- Cook Time : 40m
- Ready In : 1:05 h
Vegetable spring roll is a healthy and popular snack. Carrots, cabbage, celery, onion, beans, capsicum seasoned with soya sauce and pepper powder make up the filling for this vegetable spring rolls.
- Corn flour - 250 gm
- Maida - 100 gm
- Egg - 1
- Water - 2 cup
- Salt to taste
- Carrot - 3 nos (chopped)
- Cabbage - 5 gm (chopped)
- Beans - 4 nos (chopped)
- Onion - 1 (chopped)
- Celery - 5 gm (chopped)
- Soya sauce - 1 tsp
- Pepper powder - 1 tsp
- Sunflower oil - 3 cup
- Capsicum - 1 (chopped)
Take a bowl add maida, cornflour, egg, salt and water and make a smooth batter.
Heat a non stick pan add this batter with a spoon and make pan cakes. Cook both sides of the pan cake for 2 minutes.
Clean and chop all the vegetables.
Heat oil in a pan add chopped carrot, chopped cabbage, chopped celery, chopped onion, chopped beans, chopped capsicum and cook for 8 minutes.
Add salt, pepper powder and soya sauce and cook for 3 minutes. The filling is ready.
To make the spring roll place 2 tsp of the filling in the center of the pancake.
Fold the sides of the pancake and seal the edges with little flour and water or beaten egg.
Heat oil in a pan and fry the rolls. Tasty Vegetable Spring Roll is ready to be served.
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