Crispy Veg & Soya Spring Roll & Chilli Dip

Crispy Veg & Soya Spring Roll

 

History of Spring Rolls:

 

Spring rolls are a popular Chinese snack of crispy rolls filled with savory mixed vegetables stuffing. Hot handheld pockets of spiced veggies are wrapped and deep-fried. This yummy recipe for crispy vegan Veg Spring Rolls can be made with whatever veggies you have on hand, using just a few simple ingredients!

 

Spring rolls are called so as they were made during the spring season and for the Spring Festival in China. They are made with some fresh vegetables that appear during the spring season.

 

The mixed vegetables are filled inside a thin wrapper or pastry and shaped into a cylindrical roll. Depending on the type of wrapper used, the rolls can be served fresh or cooked further.

They can be savoury, sweet and even non-fried, fresh spring rolls like the Vietnamese ones. The stuffing ingredients also vary with each Asian country.

Crispy Veg Spring Roll Recipe:

Do spring rolls contain soya?

Hand-wrapped rolls of joy created from a mix of fresh veggies seasoned with ginger, soya and sweet chilli sauce. Enjoy our vegetable spring rolls as a side or a snack. Oriental street food that's been made to share

Spring rolls are called so as they were made during the spring season and for the Spring Festival in China. They are made with some fresh vegetables that appear during the spring season.

Fried spring rolls are one of my greatest eating delights. Crunchy on the outside and filled with a warmly spiced veggie-noodle mixture, they’re perfect for dipping into an array of sauces like chilli sauce, red garlic chilli sauce, tomato ketchup, hoisin sauce or Szechuan sauce.

 

You can use basically any vegetables you might have languishing in the crisper drawer as your filling, making this an excellent way to use up any leftover bits of produce at the end of the week.

Keep the seasonings basic so that the flavours of the vegetables shine in the recipe.

Since this recipe is also naturally vegan, it is an excellent appetizer to make for company.

Need more protein boost? Add some mushrooms, scrambled tofu or bean sprouts.

Cuisine: Chinese

Course: Appetizer

Diet: Vegetarian

Prep in: 10 M

Cooks in: 60 M

Total in: 70 M

Makes: 4 Servings

 

Ingredients:

 

12 Spring Roll Wrappers

1 Carrot (Gajjar), finely chopped

1 cup Green beans (French Beans), finely chopped

Half cup Green peas (Matar)

1 cup Cauliflower (gobi), chopped finely

1 cup Cabbage (Patta Gobi/ Muttaikose), chopped finely

1 Green Bell Pepper (Capsicum), finely chopped

1 cup chopped finely mushroom

Half cup Soy chunks, soaked in hot water and drained

4 Spring Onion Greens, bulbs and greens chopped

1 inch Ginger, grated

4 cloves Garlic, finely chopped

1 cup Tofu, chopped into small pieces (1 inch strips)

1 tbsp Sesame (Gingelly) Oil

3 Green Chillies, finely chopped

1 tbsp Soy sauce

Half Tbsp White Wine Vinegar

Salt, black pepper, red chilli powder and sugar as per taste

Oil, for deep frying

4 tbsp Corn flour, mixed in water as per requirement to seal edges

 

Method:

 

First, heat the sesame oil in a kadhai to begin making the Soya Spring Rolls recipe.

Add the chopped onion bulbs, garlic and ginger. Saute for a few seconds and then add the vegetables.

Cook till the vegetables soften. Add the soy chunks, coloured pepper, green chillies, soy sauce, sugar and vinegar.

Mix and add the onion greens, salt and black pepper. Cook for 1 to 2 minutes more. Take it off the heat and cool.

Place one spring roll wrapper on a flat work surface. Cover the rest of the wrappers with a kitchen towel.

Spread about 2 tablespoons stuffing on one side of the wrapper towards you. Place one tofu piece over it.

Fold the corner over the filling and roll tightly. Tuck in from both sides and roll again.

Apply some thick flour and water mixture to seal the open end of the roll. Make all the rolls and keep them covered.

Deep fry the spring rolls in batches in a deep fry pan, on low to medium heat till golden brown. Drain on an absorbent paper to absorb the excess oil.

Serve Soya Spring Rolls as an appetiser or a tea time snack with Peanut Chilli Dip or Cottage Cheese Dip Recipe with Pepper and Olives.

 

Peanut Chilli Dipping Sauce

Prep: 10 Min

Cooks in 20 Min

Total in 30 Min

Makes: 4 Servings

 

Ingredients:

100 ml Coconut milk

1 inch Ginger, grated

Half cup Peanut Butter, smooth or chunky

1 tsp Red Chilli sauce

1 Tbsp Brown Sugar (Demerara Sugar)

1 & Half tbsp Soy sauce

 

Method:

To make the Peanut Chilli Dipping Sauce Recipe, prepare all the ingredients first.

Add coconut milk, ginger, peanut butter, red chilli sauce, brown sugar and soy sauce in a mixing bowl, and whisk until well combined and smooth.

Pour the Peanut Chilli Dipping sauce into a serving bowl and serve.

Serve the Peanut Chilli Dipping Sauce Recipe as a dip along with the Vegetable Ragi Momo Recipe and Paneer Satay Recipe for your next party.