- 1 tbsp sesame oil
- 1 inch ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tbsp celery, chopped
- 1 green chili, finely chopped
- ½ cup carrot, shredded
- ½ cup cabbage, shredded
- ½ cup capsicum, julienne
- ½ cup french beans, cut lengthwise
- ¼ cups beans sprouts
- 2-3 tbsp spring onion, chopped
- ½ tsp sugar
- Salt to taste
- Crushed black pepper to taste
- ½ tsp light soy sauce
- 2 tbsp refined flour (maida)
- 1 tbsp water
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- Heat oil in a pan or kadhai on a medium flame, add ginger –garlic, celery and sauté until raw smell goes off.
- Then add the chopped vegetables and saute lightly.
- After that add sugar, salt and crushed black pepper. Saute until the vegetables are half done.
- Add red chili sauce and light soy sauce and cook for a few more seconds. Remove from heat and keep aside.
- Defrost the spring roll sheets and keep them in damp cloth.
- Place a spoonful of filling in the center, fold the sides and roll it seal the end using a slurry of flour and water.
- Make all the rolls in the same manner, heat oil in a fry in pan.
- Deep fry the spring rolls on medium high heat until golden brown.
- Place the fried spring rolls on an absorbent paper to soak the excess oil.
- Serve the spring rolls hot along with chili sauce and soy sauce.
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