Easy Indo Chinese Veg Spring Rolls in a breeze. Serve with a dipping sauce of your choice.
Course: Appetizer
Cuisine: Indian, Indo - Chinese
Keyword: spring rolls, vegetable, vegetarian side dish
Servings: 4
Author: Sandhya Hariharan
Ingredients
10Nos Spring Roll Wrapper
1CupShredded Cabbage
1CupGrated/Thin Strips of Carrot
3Nos Chopped Green Chillies
3Nos chopped finely Garlic Pods
1TbspGrated Ginger
1TbspSoya Sauce
2TspTomato Sauce
1TspSweet Chilli Sauce
1TspVinegar
Salt To Taste
1pinchAjinomotto (MSG)optional
Oil For deep frying
Instructions
Remove the spring roll wrapper from the deep freezer and cover it with a damp cloth. make sure they dont dry up.
Prepare a filling for the spring rolls
Heat olive oil in a wok , add white onions , garlic , ginger , green chillies with a pinch of salt. Saute them for 2 -3 minutes. Now add the shredded cabbage and carrots. Stir fry them for another 2 minutes. Add all the sauces - Soya Sauce ,Sweet Chilli sauce & Tomato sauce ,Vinegar & required salt . Stir them for 3-4 minutes , transfer them to a plate and let them cool.
ASSEMBLING:
Take each spring roll wrapper , fill in a spoonful of the filling and place it one corner. Brush the egg white on all the four sides of the wrapper. This will ensure good binding. Roll the wrapper from one end carefully folding the mixture and seal it well using the beaten egg. Check this link here for the step by step process for wrapping the spring rolls.
Repeat this procedure with the rest of the sheets.
Heat oil in a deep frying pan for frying the spring rolls. Deep fry in batches of 3 , until each roll turns light brown . Drain them to a kitchen towel.Serve them hot with tomato ketchup.