Veg Spring Rolls

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.

Ingredients

tbsp oil for sautéing: 2

gm cabbage--shredded: 150

grams carrot--julienned: 80

small to medium green bell pepper--julienned: 1

French beans—sliced very thin: 7-8

cup chopped spring onions (reserved a handful of greens for garnishing): 2-3

tsp pepper powder: 1/2

tbsp soy sauce: 1

tsp finely chopped celery (optional): 1

cup cooked noodles: 1

tbsp bean sprouts (optional): 3

Oil for deep-frying

Salt as required

tbsp all-purpose flour: 6

Water to make a thick paste

spring roll wrappers: 24-30

How To Make Veg Spring Rolls

1. Heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium and add 1/3 cup spring onion whites. Stir until translucent and add all the other vegetables.
2. Increase the flame to high and stir fry the veggies for 4 to 5 minutes.
3. Add pepper powder, celery. And soy sauce; stir to combine.
4. Add cooked noodles and season with salt; and toss with tongs over a high flame and ensure that all ingredients are well combined.
5. Switch off the flame and add the spring onion greens.
6. Stir and keep the filling aside. let it cool down.
7. To prepare the sealing paste, make a thick paste of flour and water.
8. Apply the paste on the edges of spring roll wrappers
9. Place the filling inside and seal with the edges.
10. Deep-fry filled spring rolls wrappers until golden brown; place on paper towels to remove excess oil.
11. Enjoy veg spring rolls with ketchup. 

Trivia

The spring roll is sometimes confused with the much smaller egg roll.