Two Delicious Spring Roll Recipes

FIRST RECIPE

Ingredients (240 ml cup used)

3 cups shredded cabbage

1 medium carrot about ½ cup shredded

¼ cup capsicum julienned

2 sprigs spring onions (white & green seperated)

1 to 2 tsps olive oil

1 to 2 tsp soya sauce

1 tsp vinegar

¼ to ½ tsp pepper powder or crushed

salt very little

6 spring roll wrappers

1 cup oil for deep frying

1 cup cooked noodles or half noodle cake (optional) ( add 1 tsp more soya sauce and a bit of salt)

How to make the recipe

Preparation for spring roll

Add oil to a hot pan and saute spring onion whites.

Add all the veggies except onion greens.

Fry on a high flame until half done yet crunchy.

Add soya sauce and vinegar. Mix well.

Add onion greens, pepper and very little salt. Mix and off.

If You wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min.

Cool this completely.

How to make spring rolls

Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.

Spread one wrapper, place a spoonful of stuffing.

Roll one edge towards the inner side covering the stuffing. Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.

Keep them covered otherwise they will dry up..

Heat oil until hot enough. To check drop a small piece of wrapper in the oil. If the oil is hot enough It rises in the oil without browning.

Add the rolls in hot oil and fry evenly by stirring until golden. Drain them on kitchen tissue.

Serve vegetable spring rolls hot with ketchup.

Baking spring rolls

Preheat the oven at 220 C for at least 15 minutes.

Brush the spring rolls generously with some oil.

Place them on a greased tray and bake for 12 to 13 mins. If needed flip them and bake for another 6 mins.

Serve spring rolls hot with any sauce.

Nutrition Facts

Spring rolls recipe | How to make vegetable spring roll recipe

Amount Per Serving

Calories 305Calories from Fat 171

% Daily Value*

Total Fat 19g29%

Saturated Fat 1g5%

Cholesterol 3mg1%

Sodium 244mg10%

Potassium 241mg7%

Total Carbohydrates 28g9%

Dietary Fiber 3g12%

Sugars 3g

Protein 4g8%

Vitamin A77.1%

Vitamin C51.7%

Calcium5.3%

Iron9.3%

* Percent Daily Values are based on a 2000 calorie diet.

Preparation of filing for spring rolls recipe

1. Heat oil in a wok or pan. The entire filling has to be cooked on a high flame. Saute spring onions just for a minute.

2. Next add shredded cabbage, carrots & capsicum. You can add bean if you like and can even skip capsicum. The restaurant rolls I ate in Singapore never had beans in them.

3. Saute until the veggies are half done yet crunchy. Add soya sauce.

4. Pour vinegar.

5. Next add spring onions, pepper and very less salt. There is also salt in soya sauce and even in wrappers as well. So take care not to add too much. Turn off the stove and set aside to cool.

How to make spring rolls

6. Follow the instructions on the pack to remove the individual wrappers. I usually place a wet cloth on the bunch of wrappers for 5 to 7 mins. They begin to come out easily when pulled. Place one on the work area. Place the stuffing as you see in the pics.

7. Begin to roll one of the edge wrapping the edge as you see in the pic.

8. Next bring the other side to the center.

9. Repeat that on the other side as well. Dampen the wrapper on the edges.

10. Roll it tightly towards the left over edge.

11. Seal it completely. Finally keep it covered with a damp cloth.

12. Repeat making the same way until you finish the filling. Keep them covered until you fry.

Frying spring rolls

13. Heat oil in a deep pan until hot. You can drop a tiny piece of a wrapper to the hot oil to check. It will rise if the oil is hot enough. Keep stirring for even frying.

14. When golden, transfer them to a kitchen tissue.

Serve veg spring rolls with ketchup or tea.

2nd RECIPE– Kids healthy baked vegetable spring roll recipe

Ingredients
spring roll pastry sheets 12
1 tsp. oil
1 tsp. sesame seeds optional
For the stuffing
1 tbsp. oil
¼ tsp. cumin
½ tsp. chopped garlic or ginger garlic paste
½ tsp. red chili powder
¼ tsp. garam masala or coriander and cumin powder
Pinch of pepper powder
Few coriander leaves
¼ cup of chopped spring onions or regular onions
2 green chilies (optional)
¼ cup of bell peppers
1 cup of crumbled cheddar cheese or paneer or boiled potatoes
¼ cup of chopped carrots
2 tbsp. green peas

Preparation for baked spring roll recipe

1. Heat a pan with oil. Add cumin, garlic or ginger garlic and sauté till it becomes fragrant. Add all the veggies and stir fry on high for 3 to 4 mins.
2. Add all the other ingredients mentioned under stuffing and mix well. The stuffing is ready. Preheat oven at 220 C at least for 15 mins.
3. Place a damp cloth over the frozen sheets for 5 mins, they begin to come out easily when you pull out. Replace the damp cloth on the rest of the sheets.
4. Place a sheet and add the stuffing as shown in the picture.
5. Roll one edge towards the filling. And continue to roll till the center.

6. Bring the other 2 sides to the center and place them.
7. Continue to roll. Apply the flour mix over the edges and gently press it over the roll to seal.

8. This way, finish rolling all. Brush them with a generous amount of oil evenly. Sprinkle some sesame seeds and place them on a parchment paper or greased foil.

How to bake spring rolls in oven

9. Bake them for 12 to 15 mins. I do not flip them to the other sides, mine gets baked evenly on all the sides.
These can also be shallow fried or deep fried too.

Serve vegetable spring rolls with your favorite sauce or dip.

Comments

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