*Crispy Veg Spring Rolls – Perfect Party Snack* 🥕🥬🥟
*Introduction:*
Veg Spring Rolls are a popular Indo-Chinese snack filled with a mix of crunchy vegetables, wrapped in a thin sheet, and deep-fried to perfection. They are crispy on the outside, flavorful on the inside, and make an excellent starter for parties or a delicious evening snack.
📝 *Ingredients*
*For the Filling:*
➡️ 1 cup cabbage (finely shredded)
➡️ ½ cup carrots (julienned)
➡️ ½ cup capsicum/bell peppers (thinly sliced)
➡️ ½ cup beans (finely chopped)
➡️ 2 tbsp spring onions (chopped)
➡️ 2 tbsp oil
➡️ 1 tbsp soy sauce
➡️ 1 tbsp vinegar
➡️ 1 tsp chili sauce (adjust to taste)
➡️ Salt to taste
➡️ ½ tsp black pepper powder
*For the Wrapper:*
➡️ Ready-made spring roll sheets (or homemade dough)
*For Sealing:*
➡️ 2 tbsp all-purpose flour
➡️ 3 tbsp water (to make a sealing paste)
*For Frying:*
➡️ Oil for deep frying
🥘 *Instructions*
*Step 1: Prepare the Filling*
1. Heat oil in a wok or pan on high flame.
2. Add beans, carrots, cabbage, and capsicum. Stir-fry for 2-3 minutes.
3. Add soy sauce, vinegar, chili sauce, salt, and black pepper.
4. Stir well and cook for another 2 minutes.
5. Turn off the flame and let the filling cool completely.
*Step 2: Prepare the Rolls*
1. Take a spring roll sheet and place 2 tbsp of filling at one end.
2. Fold the sides inward and roll tightly.
3. Seal the edge with the flour-water paste.
*Step 3: Fry the Spring Rolls*
1. Heat oil in a deep pan or kadai.
2. Fry the spring rolls in small batches on medium heat until golden brown and crispy.
3. Remove and drain on a paper towel.
🍽️ *Serving Suggestions*
Serve hot with schezwan sauce, chili sauce, or tomato ketchup.
Perfect for tea-time snacks, kids’ lunch boxes, or party appetizers.
*Ghar ka khana: *
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