Vegetable Spring Rolls
641
reads
About Vegetable Spring Rolls
#PSMOTHERSDAYSPECIAL My mum is truly a legend in the kitchen. I still remember the day we tried a restaurant’s signature vegetable spring rolls, and by the very next day, she had effortlessly recreated them at home. Her incredible knack for capturing flavors and textures made this recipe an instant favorite in our family.
Featuring a vibrant medley of carrots, beans, spring onions, and bell peppers, these fusion-style spring rolls are packed with fresh, crunchy goodness. I learned to make them from my mother, and every bite takes me back to that special memory. This recipe is a heartfelt tribute to her culinary magic and the love she brings to every dish.
Advertisement - continue reading below
Recipe Time & More
Ingredients
- 1 , Stuffing (chopped - or onion for the onion)
- 1 / Carrot (chopped - cup)
- 1 / Beans (chopped - cup)
- 1 / Spring Onions (chopped - th cup)
- 1 / Bell Pepper (chopped - th cup)
- 1 tbsp Garlic (chopped)
- 1/2 tbsp Ginger (chopped)
- 1 tbsp Green Chilli (chopped)
- 1/2 tsp Pepper
- 1 / Ajinomoto (optional - th tsp ajinamoto)
- 1.5 tsp Salt (or as per taste)
- Refined Oil
- 2 Outer Covering (or eggs for eggs)
- 1 cup Refined Flour
- 1.5 tsp Salt (or as per taste)
- Water
- Bread Crumbs
- Egg Whites
Advertisement - continue reading below
Instructions
- Heat a pan with little oil, once heated add chopped garlic, ginger and green chillies.
- Once they smell, add the chopped onion and saute till translucent.
- Then add the carrots and beans along with some salt. Cook till almost done.
- Then add the chopped bell peppers, spring onions. Add pepper powder and ajinamoto and cook till the mixture is dry.
- To make the outer covering, whisk the Eggs, with little salt. Mix in the Maida and required amount of water to make a batter like dosa.
- Now heat a non stick pan, put a ladle of the Maida batter like a dosa. Once it is cooked, remove it from heat onto the work table.
- Put a spoon of the vegetable mixture and fold it as shown in the picture.
- Whisk the egg whites, dip the spring roll in them and coat with bread crumbs. Deep fry these in hot oil. Serve.
Recipe Notes
Additional Tips
- For extra crunch, add a small handful of finely shredded cabbage or water chestnuts to the vegetable filling just before rolling.
- To prevent the spring rolls from turning soggy, spread the cooked filling on a large tray and let it cool completely before wrapping—this helps release excess steam and moisture.
- If you want a spicy kick, mix a spoonful of chili garlic sauce or finely chopped green chilies into the stuffing, or serve the rolls with a spicy dipping sauce on the side.
- For a baked version, brush the wrapped spring rolls lightly with oil and bake at 400°F (200°C) for 18-20 minutes, flipping halfway for even crispiness.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
Recipe Nutrition
Calories: 177kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.4g | Sodium: 1140mg | Fiber: 2g | Sugar: 2g
Related Posts You May Like
-
-
-
Veg Fish Spring Rolls
1091 reads
-
Wheat Spring Rolls Kids Snacks
765 reads
-
Spring Onion Soup
1067 reads
-
Spring Roll
575 reads
Visit Our Store
Sreemoyee Bhattacharjee
Articles: 1034 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
This looks delightful! Thanks for the recipe.
This is perfect! Can’t wait to taste it.