Vegan Spring roll

Name: Vegan Spring roll
Cuisine: Indian
Ingredients: 2 tablespoon sesame oil or any oil; 2.5 cups shredded cabbage; 1/2 cup shredded carrots; 1/3 cup thinly sliced green bell pepper; 1/2 teaspoon crushed black pepper; 1 tablespoon soy sauce; 1 teaspoon finely chopped celery (optional); 3 tablespoon bean sprouts (optional); 2-3 tablespoon chopped spring onion greens; salt as required; oil for deep frying; 6 tablespoon all purpose flour; 4-5 tablespoon water or add as required to make a thick paste; 24-30 spring roll sheet

Bhumika Gandhi @cook_9755604

#Vegan

Bhumika Gandhi @cook_9755604

Saved

Ingredients

2 tablespoonsesame oil or any oil
2.5 cupsshredded cabbage
1/2 cupshredded carrots
1/3 cupthinly sliced green bell pepper
1/2 teaspooncrushed black pepper
1 tablespoonsoy sauce
1 teaspoonfinely chopped celery (optional)
3 tablespoonbean sprouts (optional)
2-3 tablespoonchopped spring onion greens
salt as required
oil for deep frying
6 tablespoonall purpose flour
4-5 tablespoonwater or add as required to make a thick paste
24-30spring roll sheet

Saved

Steps

1

Chop the veggies in thin long strips. for cabbage and carrot, you can shred them.. chopping takes time, so you can also use a food processor to chop the veggies.
2

Now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity
3

Please note you can use your choice of veggies.
4

Stir and then add all the veggies
5

Increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame. then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
6

Add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
7

Stir everything very well
8

Season with salt. add less salt as soy sauce already has salt.
stir again very well. the filling has to be dry.
9

Stir and keep the filling aside. let it cool down.
10

Preparing sealing paste:
in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.
stir very well to make a thick paste without any lumps.
11

Now take the spring roll wrapper.
12

Now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side.
13

Edges facing down on a plate. your hands will become messy when stuffing the spring rolls.
14

Heat oil at the deep frying
15

Depending on the size of the pan or kadai, you can fry 2 to 3 veg spring rolls at a time
16

Once they become light golden, turn them over and fry the other side
17

Drain fried veg spring rolls on kitchen paper towels to remove excess oil.
18

Serve the spring rolls hot with red chilli sauce or tomato ketchup