CHINESE VEGETABLE SPRING ROLL RECIPE
CHINESE VEGETABLE SPRING ROLL RECIPE (LC14266) - This Spring roll recipe serves as a delectable appetizer to the vegetarians. It is lightly crisp on the outside stuffed with vegetable filling.


Recipe Recommendations
Ingredient
Cabbage
1 Cup
Finely chopped
Spring onions
1/2 Cup
Finely chopped
Ginger
1 Teaspoon
Finely chopped
Garlic
5 Cloves
Finely chopped
Carrot
1 Cup
Peeled and sliced
White mushrooms
1/2 Cup
Sliced
Tofu
500 Grams
Sliced
Vegetable Oil
As required
Soy sauce
2 Tablespoon
Sesame oil
1 Tablespoon
Sugar
1 Teaspoon
White pepper ground
1/2 Teaspoon
Rice stick noodles
250 Grams
Water
As required
Cornflour
5 Tablespoon
Spring roll pastry
As required
How to make chinese vegetable spring roll recipe?
1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.
2. Finely chop the cabbage.
3. Finely chop the spring onion.
4. Finely chop the ginger & garlic.
5. Peel the carrot skin & slice it finely.
6. Finely slice the mushroom.
7. Take the tofu cube & cut into horizontally into pieces.
8. In a large pan, heat the oil and deep fry the tofu for 3 - 4 minutes until it turns golden brown.
9. To prepare the vegetable mixture, heat the oil in a skillet & add ginger, garlic. Saute for 2 -3 minutes.
10. Add chopped carrot, mushroom, spring onion & cabbage. Fry well.
11. Now add the soya sauce, seame oil, sugar & white pepper powder.
12. To prepare the noodles, boil the water in a sauce pan & add the rice noodles. Cook for 5 - 8 minutes or until cooked.
13. Strain the excess water by using a sieve.
14. Add the cooked noodles in the vegetable mixture & mix well.
15. To prepare the slurry, take a corn starch in a small bowl & mix it with water. Stir well to form a paste.
16. To prepare the spring roll, place the wrapper on a flat surface & keep the mixture 2 inches from the corner along with fried tofu that is closest to you.
17. Roll the wrappers, folding the two ends up. Brush a bit of the cornstarch water onto the corner of the wrapper & seal it.
18. To fry the spring rolls, heat the oil slowly over medium heat. Gently add the spring rolls one at a time, frying in small batches.
19. Deep fry the rolls until golden brown and transfer them to a sieve to remove excess oil.
20. Serve hot with chilli sauce.
Equipment
Absorbent paper
Bowl - Small
Chopping Board
Cooking Pot - Kadai
Knife
Sauce pan
Spatula - Wooden
Cuisines
Chinese Recipes