Ingredients
- (1 cup = 250 ml)
stuffing for veg spring rolls:
- 2 tbsp oil for sautéing
- 150 gm cabbage--shredded
- 80 grams carrot--julienned
- 1 small to medium green bell pepper--julienned
- 7-8 French beans—sliced very thin
- 2-3 cup chopped spring onions (reserved a handful of greens for garnishing)
- 1/2 tsp pepper powder
- 1 tbsp soy sauce
- 1 tsp finely chopped celery (optional)
- 1 cup cooked noodles
- 3 tbsp bean sprouts (optional)
- Oil for deep-frying
- Salt as required
for the sealing paste:
- 6 tbsp all-purpose flour
- Water to make a thick paste
other ingredients:
- 24-30 spring roll wrappers
Spring rolls originated in China centuries ago. They derive their name from the fact that they were typically eaten during the Spring Festival at the Lunar New Year; the Chinese would roll freshly grown vegetables into rice paper. Spring rolls make great vegetarian treats, as they work well with almost any vegetable. Just add your favorite combination of fresh vegetables and dip the roll into your favorite dipping sauce and enjoy at your leisure. Store it in a casserole to keep it fresh for hours together.
Health Benefits
Spring rolls have many health benefits that vary according to which vegetables you use to prepare the spring roll, and what sauce you use as a dip. Spring rolls, unlike some other vegetarian dishes are actually very good at passing on the majority of the nutrients available in vegetables because they serve the vegetables raw. Cooking vegetables lowers the effectiveness of their nutrient profile. To maximize the benefits you’re receiving from spring rolls, be sure to switch up the type of vegetables you use regularly.
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How to make Veg Spring Rolls
Trivia The spring roll is sometimes confused with the much smaller egg roll. |
