How to make Veg Spring Rolls at home

Why not make a wedge spring roll for eating breakfast in the morning or in the light of evening hunger, which children like very much.

You can easily make tasty spring rolls available in the market at your home. Here I am sharing with you a simple recipe of making spring rolls that will enhance the taste of you and your guests at any time.

Cooking time

20 minutes

Servings

8-10 people

Ingredients of Vegetable Spring Roll

For making pancakes

1 cup cornflower
Half a cup of flour
1 egg
Water as needed

For Seasoning

Half a teaspoon of salt
2 pinches ajinomoto
Sugar and black pepper powder
1 tsp finely chopped garlic
1 tablespoon chopped celery
2 tablespoons chopped green onion leaves
Chopped half onion
2 cups thinly sliced cabbage
Half finely chopped carrots
Capsicum cut into half thin slices
Half a cup of bean sprouts
1 tablespoon soy sauce
1 egg white
Oil for frying

Preparation method

For pancakes:

Mix all the ingredients of pancakes in a bowl.
Spread the mixture in a nonstick pan with a little oil.
Bake until lightly browned on both sides.
Sprinkle a little cornflower to remove the stickiness.

Stuffing:

Heat oil in a nonstick pan, add chopped garlic and celery and saut over high heat.
Add chopped onion, capsicum, cabbage, carrot and bean sprouts and cook for 1 minute.
Add sugar, salt, ajinomoto and black pepper powder and saut.
Sprinkle a little water and dark soy sauce and mix on high heat.
Peel a squash, grate it and squeeze the juice.

The stuffing should be soft, otherwise add a little more water and cook.

Rolls:

Roll out the stuffing on both sides of the pancake.

Deep fry the roll over medium heat with egg whites or cornflower paste until golden brown.

suggestion:

Whichever vegetables you like, you can finely chop them, cook lightly in the same way, and noodles can also be boiled and put into the stuffing. You can use more or less according to your taste in spices.