Vegetable Spring Roll

April 27, 2020 by Sheenam Leave a Comment

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Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (1)

Crispy fried Indo-Chinese (asian) style veg spring rolls that are perfect for a vegetarian (and naturally vegan) starter or appetiser filled with vegetables of your choice like carrots, capsicum, beans and cabbage.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (2)

5:53 am of 27th April 2020, when ideally I should be sleeping, I write this post as I officially ruin my routine! How crazy have the last 30 days been for all of us around the world. I had full plans to be off to bed by 11 pm but will you believe me what all I accomplished in the last 6 hours? A mini home workout (one of my favourite things lately! + corona documentary on Netflix + almost redesigned the blog logo + attended one full course on FBP followed by aimless scrolling through twitter. I try to close my eyes and go to sleep and I start dreaming about these veg spring rolls.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (3)

Veg spring rolls are Indo-Chinese style (asian) fried spring rolls filled with vegetables and basic seasoning plus a hint of soy sauce. They are super crunchy and crispy and so perfect with a delicious dipping sauce or just regular ketchup.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (4)

Veg spring rolls are perfect for serving as appetisers or bar snacks and are simply perfect for finger food or pass arounds at a party or a get together. Plus they are vegetarian and vegan. After having tried this recipe twice, I finally perfected the recipe for these crunchy spring rolls filled with vegetables of your choice: the best choice would be cabbage, carrots, beans and capsicum.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (5)

How to make chinese veg spring rolls at home?

Ingredients:

spring roll sheets - regular store bought spring roll sheets (commonly available at Asian stores) or egg roll sheets
vegetables of your choice - I used cabbage, carrots, onions, capsicum, beans
soy sauce - just about 1 tsp of light soy sauce
salt & pepper -for seasoning

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (6)

Method:

- start by sautéing some onion & garlic in 2 tbsp oil and cook for about a minute on low flame until fragrant

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (7)

now add all the vegetables, salt, pepper and soy sauce.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (8)

cook for about 10-12 minutes and transfer to a plate lined with kitchen paper to get rid of excess oil & moisture (do not skip this step!)

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (9)

start preparing the spring rolls and shape them into tiny rolls like this:

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (10)

deep fry until golden brown and serve hot with dip or chutney of your choice or ketchup works too.

Vegetable Spring Roll - The Twin Cooking Project by Sheenam & Muskaan (11)

Similar recipes from the blog that you might like:

vietnamese summer spring rolls with peanut butter dipping sauce
apple pie spring rolls
crispy honey chilli potatoes
chilli paneer recipe

Author: Sheenam
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 15 spring rolls 1x
Category: appetiser
Method: stove top
Cuisine: Indo-Chinese
Diet: Vegetarian

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Description

Ingredients

Scale

15 spring roll sheets
2 tbsp extra virgin olive oil
1/2 tbsp garlic (finely chopped)
1/2 cup spring onions (white part)
1 1/2 cup cabbage (shredded)
3/4 cup carrot (julienne)
3/4 cup capsicum (julienne)
1/2 cup green beans (finely chopped)
salt
pepper
1 tsp soy sauce
1 tsp chilli sauce (like Sriracha)
oil for deep frying

Instructions

Transfer the spring roll sheets from the freezer to the fridge/ kitchen counter to let them naturally thaw.
To a non stick pan, add 2 tbsp olive oil and let this heat over low flame.
Add onions and garlic and sauté for a few seconds on low flame until they are fragrant.
Add all of the vegetables and cook on medium flame for 2 minutes.
Now add salt, pepper, soy sauce and sriracha. Mix well.
Turn the flame to low, cover the pan and let the vegetables cook for about 4-5 minutes.
Take off the lid and stir the vegetables. Let cook for additional 4-5 minutes until fully reduced and lightly browned.
Turn off the flame and transfer this mixture to a plate lined with kitchen paper to get rid of excess oil. Place additional kitchen paper on top of the veggies to absolutely get rid of any moisture and oil. Press the kitchen paper on the veggie mix so that all oil is absorbed in the kitchen paper.
Prepare the spring rolls (see step by step method in blog post) and deep fry until golden brown.
Serve hot with dip or chutney or ketchup.