Spring Rolls Recipe Veg Spring Roll Recipe Veg Roll With Spring Roll Sheet Food

VEGGIE SPRING ROLLS RECIPE (BAKED) | CHINESE VEGETABLE SPRING ROLL RECIPE

Steps:

• Transfer the rice noodles into a bowl, break them roughly into smaller pieces. Pour hot water over the rice noodles, and let it sit undisturbed for 4 minutes.
• In the meanwhile, start with the veggie filling. Heat corn oil in a skillet over medium heat.
• Add minced ginger and garlic, sauté until fragrant.
• Add the carrots, sauté for 30 seconds, add the remaining veggies, stir-fry for another minute.
• Add sprouts, drain the softened rice noodles and add it to the pan as well. Give everything a quick stir.
• Add light soy sauce, apple cider vinegar, Chinese 5 spice powder, pepper, and a little salt. Mix it well, switch off the heat, and add in the scallion greens.
• Transfer the mixture to a tray, spread it out and let it cool down about 2-3 minutes. Preheat the oven to 400 degrees F.
• How to wrap spring rolls- Place the required spring roll wrappers under a damp cloth. Take a sheet of spring roll wrapper on a clean surface, one corner facing you. Place about 2 tbsp of filling about 1 inch away from one corner of the sheet. Take that corner and tuck it tightly over the filling. Roll till you reach the center of the sheet. Then fold both the left and right corners towards the center and continue rolling. Once you reach the opposite corner of the roll, brush the edges of that corner with cornstarch paste and stick it to the roll, ensuring that it is sealed well.
• Prepare the rest of the spring rolls in the same way, while keeping them covered under a damp kitchen napkin as you prepare the remaining. Transfer the spring rolls to a tray greased with corn oil. Place the spring rolls, seam side down. Brush the top of the spring rolls with Mazola corn oil.
• Bake at 400 degrees F on the upper rack for 18-20 mins, flipping midway until both sides are golden brown.
• Transfer to the serving platter. Serve with sweet chilli sauce, szechuan sauce or any dipping sauce of your choice.

SPRING ROLLS RECIPE | VEG SPRING ROLL RECIPE | VEG ROLL WITH SPRING ROLL SHEET

Steps:

• firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.
• add 2½ cup water and mix well using a whisk.
• whisk until a smooth lump-free batter is formed adding water as required.
• now grease the pan and pour a ladleful of batter on a hot pan.
• swirl once making sure the batter is uniformly spread.
• cook for a minute or until the sheet is cooked without browning.
• now flip over gently and continue to cook.
• finally, spring roll wrapper is ready. you can cover and use to prepare patti samosa or spring rolls.
• firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.
• add ½ onion and stir fry on high flame.
• now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum.
• stir fry without losing the crunchiness of vegetables.
• further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.
• mix well making sure everything is well combined. stuffing is ready.
• firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing.
• rub a tsp of maida paste around the edge. maida helps to seal the roll.
• now roll and fold the sides making sure the roll is sealed tight.
• deep fry in hot oil, keeping the flame on low.
• stir occasionally, until the roll turns golden brown and crisp.
• drain off removing excess oil.
• finally, enjoy veg spring roll with sweet chilli sauce.

VEG SPRING ROLLS RECIPE

Steps:

• Wash and rinse all the vegetables. Shred the cabbage and carrots. Thinly slice the beans and capsicum.
• Heat oil in a pan. Add finely spring onion whites.
• Add ginger-garlic paste and stir for a couple of minutes till they start to brown slightly.
• Add all the vegetables to the pan. Stir fry the vegetables on high flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
• When the vegetables are cooked add salt, black pepper powder, soy sauce and vinegar. Be careful while adding the salt since soy sauce already contains some salt in it.
• Mix everything well and cook for a couple of minutes. Let the mixture sit and cool down for some time before handling it.
• Mix 1 part plain flour (all purpose flour) with 2 parts of water and make a thick paste. This paste will be used for sealing the spring rolls. You can also use it to fix any tears in your wrappers.
• Gently separate a spring roll wrapper and spread it out on a flat working area.
• Take a small handful of the filling and place it diagonally on one corner of the wrapper.
• Start rolling the wrapper gently but tightly from one end till you reach midway.
• Spread the paste we prepared earlier on the edges of the wrapper.
• Then gently fold in one end of the wrapper inside.
• Add a little more paste if needed and fold the other side in as well.
• Roll the wrapper the rest of the way and seal the ends by applying the paste and pressing gently.
• Finish rolling the rest of the spring rolls in the same way.
• Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy. Serve them piping hot with schezwan sauce, sweet chili sauce or tomato ketchup.

VEGETARIAN SPRING ROLLS

Steps:

• Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
• Drain, rinse in cold water and drain again.
• Cut into 2-inch lengths.
• Heat the peanut oil in a wok over high heat.
• Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
• Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
• Stir in the rice noodles.
• Arrange the wrappers on the counter, pointing diagonally.
• Spoon a bit of the filling onto the bottom corner of the wrapper.
• Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
• Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
• Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
• You may want to flip the spring rolls halfway through baking.
• You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.

VEGETARIAN FRESH SPRING ROLLS

Steps:

• In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
• Let marinate at room temp for 10 minutes, stirring frequently.
• Meanwhile, place the noodles in a medium bowl.
• Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
• Drain well and snip into 2-inch pieces.
• Set aside.
• Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
• Sprinkle with basil/mint leaves.
• Fold the bottom edge over the filling; fold in both sides and roll up tightly.
• Press to seal.
• Place on a plate seam side down; cover with plastic wrap.
• Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
• Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
• In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
• Serve as a dipping sauce with the spring rolls.
• NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
• Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
• Remove and let drain on a clean dish towel.
• Do not stack the rice papers; they will stick together.

SPRING ROLLS

Steps:

• Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
• Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
• In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
• Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
• Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

VEGGIE SPRING ROLLS

Steps:

• Cut up all veggies into small pieces (thinly sliced).
• In large pan or wok heat up veg. oil and add mushrooms and ginger. After a minute, add rest of veggies. Cook for 2-3 minute
• Add sesame oil, soy sauce, sugar, salt and pepper, to taste. Cook another 3 minutes.
• Remove from heat.
• Take a wrapper, use fingers to moisten the edge with water, lay the wrapper in a diamond shape and place veg mixture in middle.
• Fold up bottom, sides and then roll up to the top (use enough water to seal).
• I bake mine in a cake pan that has been greased with some oil spritzed on top, 400 degrees for 10-15 min (until brown), but you could steam or fry.