Veg Spring Roll
Crispy Crunchy flaky veg spring rolls are perfect appetizer for any occasion.
Ingredients
- 12 Spring roll sheets
- 2 Cups Chopped Cabbage
- 1 Cup Grated Cabbage
- ½ Cup Chopped Green Beans
- ¼ Cup Spring onion
- 1 Tbsp Chopped Garlic
- 1 Tbsp Chopped Ginger
- 1 Tsp Chopped Green Chilli(Optional)
- 1 Tsp Dark Soy Sauce
- 1 Tsp Green Chilli Sauce/Red chilli sauce
- ½ Tsp Vinegar
- ½ Tsp Black Pepper Powder
- Salt According to the taste
- 2 Tbsp All Purpose flour
- ¼ Cup Water
- Oil for deep frying/air frying and stir frying the vegetables.
Instructions
- Chop all the vegetables, wash them and drain.
- Take a pan/wok. Add 1 tbsp of oil to it.
- Add garlic, ginger, and green chilli. Stir it once. Cook it on high flame.
- Add all the vegetables to the wok and stir it once. You don't have to cook them until they're mushy. Keep them a little crunchy.
- Add salt, pepper, and all the sauces to the the vegetable and saute it once. Mix in spring onions and put it all in a bowl or plate.
- Take out one spring roll sheet and place it on a flat surface.
- Mix all purpose flour and water to make a nice batter. The batter should be thick.
- Brush this all purpose batter on the spring roll sheet from all corners.
- Place the filling in one corner of the sheet and then fold the sheet according to the pics shown above.
- Keep all the rolled spring rolls in the fridge for 10 minutes.
- Deep fry them on low/medium flame until they look crispy.
- For air frying, brush the rolls with a little oil.
- Preheat the air fryer to 400 f.
- Air fry spring rolls on 370 f for 5-6 minutes. With the help of a tong change the sides and air fry again for 3-4 minute or until they look crispy .
- Your time can vary a little depending on your air fryer.
- Serve with any dip of your choice.
- Enjoy.
Tried this recipe?Let us know how it was!