Vegetable Spring Rolls - Step by Step Recipe

This has been in my drafts for the longest time. I had a few people email me asking me for the recipe for spring rolls and that's when I realised how long its been since I made them. In fact, after marriage, though I have tried many other snacks, spring rolls never featured anywhere.

I became lazy and bought the spring roll sheets from the supermarket. I have made these from scratch before, and its not hard, just a bit more time-consuming. In fact, if you buy spring roll sheets, the whole process is very quick.

So here's a step by step look.

First, get the filling ready. Refer end of post for the vegetable spring rolls filling recipe.

These are the spring roll sheets I got. There were 20 sheets in one packet. You have to defrost them to room temperature before separating the sheets.

Lay out one sheet, add about 2-3 tbsp (depending on the size of your spring roll sheets) of the vegetable filling towards one corner.

Fold in the end of the corner first and then both sides.

Once these ends are firmly placed, start rolling towards the other end until fully done.

For the store-bought pastry sheets, the end was easy to just stick to the rest of the roll, but if you make your own, then you may need to use some 'adhesive' like egg white or besan-water paste.

Once you have made the required number of rolls, deep fry until golden brown.

That's it! Cut them up and serve hot with some tomato sauce. They make an excellent and quick starter.

Vegetable Spring Rolls - Filling

What I Used:

Mixed vegetables - 1 cup, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, capsicum, etc)

Onions - 1, sliced

Ginger garlic paste - 1 tsp

Soya sauce - 1 tbsp

Chopped green chillies - 1

Salt and pepper - to taste

Oil - 2 tsp

How I Made It:

1. Heat the oil in a pan and fry the onions until transparent and pink.

2. Add the ginger garlic paste and fry for another minute.

3. Next add the vegetables and green chillies, sprinkle some water and cook closed until soft, yet crunchy.

4. Turn heat to high and add the soya sauce. Mix well for a minute on high.

5. Lower heat. Mix in salt and pepper. Remove from fire and cool.

Notes:

- Baked vegetable spring rolls are also an option but I haven't tried it yet. With someone like TH at home, baking something that's traditionally deep-fried is a situation that never arises!

- You can use any mix of vegetables you want. However, cabbage and capsicum really enhance the taste.