Spicy Veggie Spring Roll Bites Recipe

About this recipe

Spicy Veggie Spring Roll Bites are a delightful snack perfect for busy professionals who crave bold flavors with minimal effort. This recipe combines the crunch of fresh vegetables with the zing of spicy sauces, all wrapped in crisp spring roll sheets. Inspired by Chinese cuisine but tailored to Indian tastes, these bite-sized treats are packed with wholesome ingredients and are perfect for an evening snack or as a light appetizer. With a balance of textures and flavors, these spring roll bites are sure to impress, whether you're hosting or simply unwinding after a long day.

Ingredients

• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 2 pcs Zucchini
• 250 g French Beans
• 80 g Soya Sauce
• 180 g Red Chilli Sauce
• - Rice Vinegar
• 50 g Black Pepper Powder
• 100 g Salt
• 100 g Hing Khoda
• 100 g Cornflour
• 1 liter Sunflower Oil

Instructions

1. 1. Prepare the filling by heating 1 tbsp of oil in a pan. Add hing, then sauté cabbage, bell peppers, zucchini, and green beans for 2-3 minutes on medium heat until slightly tender but still crunchy.
2. 2. Add soy sauce, red chili sauce, vinegar, black pepper, and salt to the vegetables. Mix well and cook for another minute. Remove from heat and let the filling cool.
3. 3. Prepare a cornstarch slurry by mixing 2 tbsp cornstarch with 3 tbsp water. This will be used to seal the spring rolls.
4. 4. Take a spring roll sheet and place 1-2 tbsp of the prepared filling in the center. Fold the edges tightly to form a roll and seal the edges using the cornstarch slurry.
5. 5. Repeat the process for the remaining spring roll sheets and filling.
6. 6. Heat oil in a deep pan or wok over medium heat. Fry the rolls in batches until golden brown and crisp, about 2-3 minutes per batch. Remove and drain excess oil on a paper towel.
7. 7. Serve hot with chili sauce or a dipping sauce of your choice.