Recipe For Vegetable Spring Rolls

Ingredients for the rolls

Spring roll wrappers

1 cup + 1 tbsp Cornflour

1/4 cup refined flour (maida)

Salt to taste

Oil to shallow fry

For filling

2 tbsps + to deep fry oil

1 medium Onion , thinly sliced

Carrots, grated 2 medium

1 cup green capsicum, cut into thin strips

1 cup Cabbage, shredded 

1 tbsp light soy sauce

1/4 tsp white pepper powder 

Salt to taste

3/4ths cup bean sprouts 

2 Spring onions with greens, finely chopped



Method

How to prepare the vegetable filling for the rolls ,

Heat up to two tablespoons of oil in a frying pan or the chinese wok.

Add sliced onion and  to the wok and stir-fry for half a minute.

Then, add green capsicum, cabbage and continue to stir-fry for a minute more.

Then add soya sauce, white pepper powder and salt.

Add bean sprouts and spring onions in to the wok and mix well  with the greens. Stir-fry for about half a minute.  Remove from fire  and  let cool .



Now to  make spring roll wrappers

Mix cornflour, refined flour and salt to taste in a mixing bowl.

Whisk nicely with two cups of water.

Strain the batter and leave it for about fifteen minutes.

If you need to adjust the consistency of the batter add a little water.

Heat a non-stick frying pan, just brush it up with a little oil.

Pour a ladleful of batter into it. Swirl the pan for the batter to coat the bottom of the pan and take away the excess batter back into the bowl.

Simmer over moderate heat till the edges start curling. Remove the wrapper from the pan, repeat till the batter gets used up.



Now to Prepare the Rolls

Let cool and then sprinkle with a little cornflour.

Take one tablespoon of cornflour and two tablespoons of water together to make a fine paste.

Divide filling into equal number of portions as the wrappers.



Place a portion of filling on one side of each wrapper and roll tightly, tucking in the sides as you roll the sheet of wrapper. 

You can just seal the ends with the cornflour paste.

Heat oil in a wok enough for deep frying and fry one or  two spring rolls at a time, till crisp and golden brown.

Drain and leave it on a kitchen towel to absorb the excess oil. Cut them  into 3/4 pieces and serve hot with Schezwan Sauce.