Veg Spring roll Recipe

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Ingredients 

Spring roll sheets	15-16 pcs
Onion sliced	½ cup
Capsicum julienne	½ cup
Carrot julienne	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
Soya sauce	½ tbsp
Salt	½ tbsp
Red chilli sauce	2 tbsp
Tomato ketchup	2 tbsp
Vinegar	2 tbsp
MSG	½ tsp (optional)
Sugar	½ tbsp
Refined flour slurry	¼ cup

 

Thai sweet chilli sauce

Water	½ cup
Sugar	1 cup
Honey	2 tbsp
Vinegar	1 tbsp
Chilli flakes	½ tbsp
Fried garlic chopped	1 tbsp
Salt	1 tsp

 

Method 

Thai sweet chilli sauce:

Heat a pan, add water, sugar and cook until it melts.

Then add honey, chopped fried garlic, chilli flakes and cook.

Lastly add salt, mix, and set aside.

Veg Spring rolls:

Heat a pan, add oil, chopped garlic and cook until it gets golden brown.

Then add chopped ginger, chopped fried garlic and saute.

Then add all the chopped veggies and saute them high flame.

Then add soya sauce, vinegar, tomato ketchup, red chilli sauce and saute. 

Later add salt, msg, and saute on high flame.

Once done, cool it, transfer to the colander and squeeze out the extra moisture.

On the other hand, keep the thick refined flour slurry ready.

Take a spring roll sheet, add some stuffing, fold it as shown in the video, apply slurry at the edges and seal it.

Heat oil in a pan, and deep fry them until crispy.

Transfer it on a tissue and let the excess oil drain.

Serve this hot spring roll with thai sweet chilli sauce.

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