Crispy Vegetable Spring Rolls Recipe

About this recipe

These crispy vegetable spring rolls are a delightful blend of crunchy, fresh vegetables wrapped in delicate spring roll sheets and fried to golden perfection. Perfect as a family snack, they offer a burst of flavors with every bite, combining sweet, tangy, and savory notes. This dish is inspired by authentic Chinese flavors and is ideal for sharing with loved ones, making it a great way to bring everyone together over a delicious treat.

Ingredients

• 1 pc (approx. 500 g to 800 g) Cabbage
• 500 g Capsicum Green
• 250 g French Beans
• 200 g Paneer
• 80 g Soya Sauce
• - Rice Vinegar
• 100 g Salt
• 50 g Black Pepper Powder
• 100 g Cornflour
• 1 liter Sunflower Oil
• 100 g Hing Khoda

Instructions

1. 1. Prepare the vegetables by finely shredding the cabbage, slicing the bell peppers and capsicum, and chopping the green beans. Crumble the paneer and set aside.
2. 2. Heat 2 tbsp vegetable oil in a pan. Add the hing (asafoetida) and sauté for 10 seconds. Then, add all the vegetables and stir-fry on high heat for 3-4 minutes.
3. 3. Add soy sauce, rice vinegar, salt, and black pepper powder to the vegetables and mix well. Cook for another 2 minutes until the flavors are absorbed. Remove from heat and let the mixture cool completely.
4. 4. In a small bowl, mix the cornflour with a little water to create a paste. Use this paste to seal the spring roll sheets.
5. 5. Lay each spring roll sheet flat and place 1-2 tbsp of the cooled vegetable filling near the edge. Roll tightly, folding the sides inward, and seal the edges with the cornflour paste.
6. 6. Heat 500ml vegetable oil in a deep pan or wok over medium heat. Once hot, fry the spring rolls in batches until they are golden brown and crispy, about 2-3 minutes per batch.
7. 7. Remove the spring rolls and place them on a paper towel to drain excess oil. Serve hot with sweet chili sauce or your favorite dip.