Introduction:

 

Hey there, it's Chef Ajay here, welcoming you with open arms to my culinary journey! Today, I'm excited to share with you one of my all-time favorite recipes – Veg Spring Rolls. But before we dive into the cooking adventure, let me take you on a trip down memory lane.

 

I remember the first time I encountered the delightful aroma of spring rolls wafting through a bustling street market. It was a sensory experience like no other – the crispiness of the outer shell, the burst of flavors from the vegetables, and the tangy dipping sauce that left me craving for more. Since then, I've been on a quest to recreate that perfect bite of spring roll goodness in my own kitchen.

 

 

---

 

 

Ingredients:

 

• Spring Roll Sheets: 15-16 pieces

Vegetable Filling:

• Onion (sliced): ½ cup
• Capsicum (julienned): ½ cup
• Carrot (julienned): ½ cup
• Cabbage (shredded): ½ cup
• French Beans: ½ cup
• Corn Kernels (boiled): ½ cup
• Oil: 2 tbsp
• Garlic (chopped): 1 tbsp
• Ginger (chopped): ½ tbsp
• Soy Sauce: ½ tbsp
• Salt: ½ tbsp
• Red Chili Sauce: 2 tbsp
• Tomato Ketchup: 2 tbsp
• Vinegar: 2 tbsp
• MSG (optional): ½ tsp
• Sugar: ½ tbsp
• Refined Flour Slurry: ¼ cup

Thai Sweet Chilli Sauce:

• Water: ½ cup
• Sugar: 1 cup
• Honey: 2 tbsp
• Vinegar: 1 tbsp
• Chili Flakes: ½ tbsp
• Fried Garlic (chopped): 1 tbsp
• Salt: 1 tsp

 

Instructions:

 

1. Prepare Thai Sweet Chili Sauce:

• Heat a pan and add water and sugar. Cook until the sugar melts.
• Add honey, chopped fried garlic, and chili flakes, and cook until well combined.
• Finally, add salt, mix well, and set aside.
• 

2. Prepare the Vegetable Filling:

• Heat a pan and add oil and chopped garlic. Cook until golden brown.
• Add chopped ginger and chopped fried garlic, and sauté for a minute.
• Add all the chopped veggies (onion, capsicum, carrot, cabbage, French beans, corn kernels) and sauté on high flame.
• Add soy sauce, vinegar, tomato ketchup, and red chili sauce, and continue sautéing.
• Then add salt, MSG (optional), and sugar, and sauté on high flame until everything is well combined.
• Once done, cool the mixture, transfer it to a colander, and squeeze out the extra moisture.
• 

3. Assemble the Spring Rolls:

• Prepare the refined flour slurry and keep it ready.
• Take a spring roll sheet, add some of the prepared stuffing, and fold it as shown in the video.
• Apply the slurry at the edges and seal the roll.
• 

4. Fry the Spring Rolls:

• Heat oil in a pan for deep frying.
• Deep fry the spring rolls until they turn crispy and golden brown.
• Transfer the fried rolls to a tissue-lined plate to drain excess oil.
• 

5. Serve:

• Serve the hot spring rolls with Thai sweet chili sauce on the side.
• 

 

 

---

 

 

About the Recipe:

 

Now, let's talk about this fantastic recipe! These Veg Spring Rolls are a culinary masterpiece, bringing the flavors of a restaurant-style dish right to your home kitchen. With a perfectly crispy exterior and a deliciously filling interior packed with julienne-cut vegetables, every bite is a burst of flavor and texture.

 

 

Cooking Tips:

 

• Ensure the vegetables are thinly sliced for even cooking and a uniform texture.
• Use a hot oil temperature for frying to achieve that crispy golden exterior.
• Seal the spring rolls tightly to prevent oil from seeping in during frying.
• Serve immediately for the best taste and texture.

 

 

Pairing Guide:

 

Veg Spring Rolls pair wonderfully with a variety of dipping sauces such as sweet chili sauce, soy sauce, or even a tangy tamarind chutney. For a complete meal, serve alongside a fresh green salad or a hot bowl of soup.

 

---

 

 

Frequently Asked Questions about Veg Spring Rolls:

 

1. Can I make Veg Spring Rolls ahead of time and reheat them? Yes, you can prepare the spring rolls ahead of time and store them in the refrigerator. Reheat them in a preheated oven until they are crispy and heated through.

2. Can I freeze Veg Spring Rolls? Absolutely! After rolling, place the spring rolls on a baking sheet and freeze until firm. Then transfer them to a freezer bag or container. When ready to eat, fry them directly from frozen until golden brown and cooked through.

3. What vegetables can I use in Veg Spring Rolls? You can use a variety of vegetables such as carrots, cabbage, bell peppers, onions, and mushrooms. Be sure to julienne them thinly for the best texture.

4. Can I make Veg Spring Rolls gluten-free? Yes, you can use rice paper wrappers instead of traditional spring roll wrappers for a gluten-free option.

5. How do I prevent my spring rolls from becoming soggy? Make sure to drain the vegetables well after cooking to remove excess moisture. Additionally, fry the spring rolls in hot oil to ensure they become crispy and not soggy.

6. Can I bake Veg Spring Rolls instead of frying them? While frying gives the spring rolls a crispy texture, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at a high temperature until golden brown.

7. What can I serve with Veg Spring Rolls? Veg Spring Rolls are delicious on their own but can be served with a variety of dipping sauces such as sweet chili sauce, soy sauce, or plum sauce.

8. How do I store leftover Veg Spring Rolls? Store any leftover spring rolls in an airtight container in the refrigerator for up to 2-3 days. Reheat them in the oven or air fryer for best results.

9. Can I make Veg Spring Rolls spicy? Yes, you can add chili flakes or chopped green chilies to the vegetable filling to add some heat to the spring rolls.

10. Are Veg Spring Rolls vegan? Yes, Veg Spring Rolls are typically vegan as they are made with a vegetable filling and wrapped in spring roll wrappers which are usually vegan-friendly. However, always check the ingredients of the wrappers to ensure they are vegan.

 

---