Vegetarian Spring Rolls

by usmishra

Added to 21 cookbooks
This recipe has been viewed 7239 times

Vegetarian spring rolls is a Chinese style prepared fried roll recipe with a sweet and spicy vegetable filling encased in a crispy fried maida roll.

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Preparation Time: 20
Cooking Time: 10

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Ingredients

12 oz tofu (bean curd/ soya paneer)
5 dried shitake mushrooms, soaked and chopped
1/4 lb french beans
1 celery (ajmoda) stalk
1/2 medium siezed carrot
2 spring onions
3 tbsp oil
1 tbsp chopped garlic (lehsun)
1/2 tsp black pepper (kalimirch) powder
2 tbsp Red Curry Paste
2 tbsp soy sauce
30 wonton wrappers
3 cups oil for deep frying

Method

Cut the tofu, mushrooms, beans, celery & carrot into large julienne slices.
Chop the green onions. set aside.
Put the 3 tbsp vegetable oil into a wok over medium heat.
When the oil is hot, stir-fry the garlic until it begins to brown.
Add the soy sauce, tofu & all the vegetables except the green onions.
Stir-fry for 10 minutes.
Turn the heat off & add the green onions.
Separate the roll wrappers.
Place the wrapper with the narrow side facing you.
Place a scant ¼ cup filling about 1/3 of the way over from the closest edge. fold the closest edge to you over the filling, fold over the left & right edges & then roll. seal the end using just a touch of water.
Place the finished roll seam side down on a baking sheet.
Heat the oil for deep frying in a wok until hot. deep-fry the rolls on each side until golden.
Drain & serve hot with cucumber pickle.