Posted By : IamFresh

17 Feb, 2022 3:46 PM

Cooking Time : 50 Minute

Ingredients

• 12 Spring Roll Pastry Sheets (Wrappers) (8×8 inches)
• Ingredients for Filling:
• 4 tablespoon cooking oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• ½ cup finely chopped onion
• ½ cup finely chopped cabbage
• ½ cup finely chopped carrot
• ½ cup finely chopped capsicum
• Salt and black pepper to taste
• 1 tablespoon light soy sauce
• 2 tablespoon white vinegar
• 2 tablespoon green chili sauce
• 2 tablespoon tomato ketchup
• ¼ cup finely chopped spring onion greens
• 2 cup vegetable oil, to deep-fry
• Ingredients for Cornflour Paste:
• 1 tablespoon cornflour
• 2 tablespoon water

Instructions

Prepare Filling:

• To prepare the stuffing boil the vermicelli until just cooked (al -dente). Drain in a colander and rinse with cold water. Drizzle a teaspoon of oil over vermicelli and mix nicely. Set aside.

• Heat oil in a stir-fry pan. Add garlic, ginger, onion, and stir fry over high heat for 1 minute. No need to brown the onion and garlic.

• Add vegetables and stir fry over high heat for 1 – 2 minutes to evaporate the moisture of vegetables.

• Add the vinegar, soy sauce, sauces, salt, and pepper. Stir to combine nicely.

• Add the boiled vermicelli and spring onion greens. Stir to combine and set aside to cool down.

• Combine cornflour (starch) and water to make a thick paste. Set aside.

Assemble Spring Roll:

• To make the spring rolls, take 12 sheets of 8×8 inch spring roll wrappers.

• Place one pastry sheet on a clean, dry surface and place a portion of the filling mixture in one corner of the wrapper. Roll over the wrapper till ¾.

• Fold over from both sides one by one towards the center. Finally roll it completely and seal the edge using a dab of cornflour paste.

• Arrange the prepared spring roll on a plate and cover it with a clean, moist muslin cloth. Similarly, prepare all the spring rolls. Keep them covered with a moist cloth until ready to fry.

Fry Spring Roll:

• Heat oil in a deep frying pan.

• Deep-fry the spring rolls in small batches on a medium flame till they turn golden brown in color from all the sides. Keep turning them for even cooking from all sides. Drain in an oil absorbent paper.

• Serve Veg Spring Roll immediately with Sweet Chili Sauce.

Recipe Notes:

• I have used vermicelli to prepared the spring roll filling. You can use Hakka Noodles along with chicken, vegetables, prawns, shrimps to make the filling.
• Fold the spring rolls tightly so that there is no empty space inside.
• Do not fry spring roll in overheated oil or at a very high temperature. They will turn black and burnt. 
• You can prepare the filling 5 – 6 hours in advance and store it in the refrigerator.