Cooking Instructions
- 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
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