Spring Rolls Video by Tarla Dalal

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The Spring Roll is a Chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too! In fact, frozen Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp. It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezuan sauce, so remember to serve it along with the Spring Rolls.

Recipe Description for Spring Rolls, Chinese Veg Spring Roll Recipe

Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 7 rolls
Show me for rolls

Ingredients

For Spring Rolls
7 rice wrappers

For The Spring Rolls Stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
1/2 cup boiled hakka noodles
2 tsp schezwan sauce
1 tsp tomato ketchup
salt to taste

To Be Mixed Into A Maida-water Mixture
1/4 cup plain flour (maida)
4 tbsp water

Other Ingredients
oil for deep-frying

For Serving With Spring Rolls
schezuan sauce

Method

For the spring rolls stuffing

Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
Add the onions and sauté on a high flame for 1 to 2 minutes.
Add the capsicum and sauté on a high flame for 1 minute.
Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.

How to proceed to make spring rolls

To make {span class="bold1"}chinese veg spring roll{/span}, divide the stuffing into 7 equal portions and keep aside.
Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
Roll over the wrapper till ¾th.
Fold over from both the sides one by one towards the centre.
Finally roll it completely and seal the edge using a little maida-water mixture.
Repeat steps 2 to 5 to make 6 more rolls.
Heat the oil in a deep non- stick pan and deep-fry, 2 {span class="bold1"}spring rolls{/span} at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain the on an absorbent paper and cut each {span class="bold1"}spring roll{/span} diagonally into 3 equal pieces using a sharp knife.
Serve the {span class="bold1"}chinese veg spring roll{/span} immediately with schezaun sauce.