Veg Spring Roll Recipe – Ingredients, Method of Making and Stuffing

Spring roll is a chinese snack munching dish which is enjoyed especially by children, and traditionally this is served on the first day of the Chinese new year. It is quite healthy because of the vegetables included in it, and people can experiment well with changes in the stuffing in the roll. It contains of the Pancake and the stuffing inside it.

Table of Contents:

Ingredients for Preparing Pancake

  • 3 tablespoon Maida
  • 3 tablespoon Cornflour
  • Salt as per taste
  • Pepper powder

Ingredients for Stuffing

  • 1/2 teaspoon Sesame Oil
  • 1 sliced Onion
  • 1 sliced Capsicum
  • 2 cups par boiled Vegetables ( Cabbage, Carrot, Beans ) cut into thin strips
  • 10-15 gms boiled Noodles
  • 1 tablespoon Sprouts ( Moong, Green gram dal…..any )
  • Salt as per taste
  • 1/2 teaspoon White pepper powder
  • 1/4 teaspoon Aginomoto
  • Little Sugar
  • 2 drops Soya sauce
  • 1 chopped Spring onion

Method for making Pancake

  • Combine maida, cornflour and little water in a bowl, making a thick batter, clearing lumps. Beat this batter very nicely.
  • Heat a wok.
  • Apply oil on four sides of wok, then with cloth remove excess oil from wok.
  • Pour some batter into the pan and turn aaround the wok, so as the batter stick towards whole wok forming a thin layer.
  • When the sides begin to peel, remove slowly in a plate.( The plate which is sprinkled with cornflour )
  • Now sprinkle cornflour even on the pan cake.
  • Repeat this process to every pan cake.

Method for Stuffing Spring Roll

  • In a wok (pan) heat oil.
  • Add onion and capsicum. Saute for 30 seconds.
  • Then add par boiled vegetables, noodles and sprouts. Toss it for 1 minute.
  • Now add salt, white pepper powder, aginomotto, sugar, soyasauce. Saute for 1 minute. At last, add spring onion.
  • Do not over cook them and so, after a minute put off the gas.

How to make Spring Rolls

  • Place a pan cake on a flat surface.
  • Stuff the masala on one of the edge of the pan cake.
  • Roll the pan cake by applying the flour paste ( maida and cornflour ) along the edges of the pan cake.
  • Repeat this process for stuffing remaining pan cakes.
  • Deep fry these rolls in oil till they turn light brown colour.
  • Cut each roll into half.

Serve it with tomato sauce, Garlic chutney, Green chilli sauce, or Schezuan sauce.


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