Veg Spring Roll is a very popular starter in Chinese cuisine. It tastes yummy but needs some prior preparation. The filling can be made in advance so that it saves time while making the actual spring roll.
1/2 cup Grated cabbage
2 Carrots cut into julienne
1 Green Capsicum
Bean sprouts (optional)
2-3 Spring onions twigs
3-4 finely chopped garlic flakes
1/2 inch finely chopped ginger
Oil to fry
Salt to taste
1/2 tsp pepper powder
1 tsp soy sauce
2 tbsp maida
Cut all the veggies. Heat some oil in pan. Add chopped garlic & ginger. Saute for a while. Then add all the chopped veggies on high flame for 3-4 minutes.
Add salt, black pepper & soy sauce.Turn off the heat. Do not over cook veggies as they should stay crunchy.
Take spring roll sheets. I have used ready made frozen sheets.Defrost them before use. Remember to keep the sheets moist with a wet cloth. Else they turn dry & break.
Make a thick paste of maida & water to seal the sheets
Take the vegetable filling on the sheet. Apply maida paste on all the sides. Now slowly roll the sheet.When half way, fold the sides inside & keep rolling till the end. Seal the end firmly.
Heat oil in pan & deep fry the rolls till golden brown on both the sides. Slice them diagonal. Serve with sweet chilly, tomato or any other sauce of your choice.
Yummy spring rolls are ready to be served. Can be served as starter or snack.