Veg Spring Rolls Recipe

1. Prepare the Filling:

• Heat 2 tablespoons of oil in a wok or large pan over high heat.
• Add the chopped spring onions and sauté for about 1 minute.
• Add the shredded cabbage, carrots, and bell peppers. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crunchy.
• Add the soy sauce, vinegar, black pepper, and salt. Mix well and cook for another 1-2 minutes. Remove from heat and let it cool.

2. Assemble the Spring Rolls:

• Take one spring roll pastry sheet and place it on a clean surface.
• Place about 2 tablespoons of the vegetable filling near one edge of the sheet.
• Roll the edge over the filling tightly, then fold in the sides and continue rolling until you reach the other edge.
• Dampen the edge with a little water to seal the roll. Repeat this process for the remaining sheets and filling.

3. Fry the Spring Rolls:

• Heat oil in a deep pan over medium heat. To check if the oil is hot enough, drop a small piece of the pastry into the oil; it should sizzle and rise to the surface.
• Carefully add the spring rolls to the hot oil, a few at a time, and fry until they are golden brown and crispy, about 4-5 minutes.
• Remove the spring rolls and drain on paper towels.

4. Serve:

• Serve the vegetable spring rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.

Source: - indianhealthyrecipes.com