VEG SPRING ROLL Here, a scrumptious filling of sautéed veggies and noodles perked with tangy sauces is packed inside readymade spring roll wrappers and deep fried till crisp. Ingredients: Spring roll wrappers – 7 Oil for deep frying. For spring roll stuffing: Oil – 1 Tbsp Finely chopped garlic – 2 Tsp Finely chopped ginger – 1 Tsp Sliced onion – ½ cup Sliced capsicum – ½ cup Grated carrot – ½ cup Shredded cabbage – 1 cup Boiled noodles – ½ cup Schezuan sauce – 2 Tsp Tomato ketchup – 1 Tsp Salt as per taste. For Maida water mixture: Plain flour – ¼ cup Water – 4 Tbsp Method: 1. Heat oil in a kadai, add garlic, ginger and sauté. 2. Now add onions, capsicum and sauté. 3. Now add carrot, cabbage and noodles and cook on high flame while stirring. 4. Switch off the flame, add schezuan sauce, tomato sauce and salt and mix well. Keep aside. 5. Take a wrapper on dry surface, place a portion of filling mixture in one corner of the wrapper. 6. Roll the wrapper ¾ th. Fold both the sides on by one towards centre. Finally roll it completely and seal the edges using little maida water mixture. 7. Make all the rolls same way. 8. Now deep fry all the rolls and take on a tissue paper. 9. Serve the hot spring rolls and garnish with tomato and spring onion.

Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

VEG SPRING ROLL
Here, a scrumptious filling of sautéed veggies and noodles perked with tangy sauces is packed inside readymade spring roll wrappers and deep fried till crisp.

Ingredients:
Spring roll wrappers – 7
Oil for deep frying.

For spring roll stuffing:
Oil – 1 Tbsp
Finely chopped garlic – 2 Tsp
Finely chopped ginger – 1 Tsp
Sliced onion – ½ cup
Sliced capsicum – ½ cup
Grated carrot – ½ cup
Shredded cabbage – 1 cup
Boiled noodles – ½ cup
Schezuan sauce – 2 Tsp
Tomato ketchup – 1 Tsp
Salt as per taste.

For Maida water mixture:
Plain flour – ¼ cup
Water – 4 Tbsp

Method:


1. Heat oil in a kadai, add garlic, ginger and sauté.
2. Now add onions, capsicum and sauté.
3. Now add carrot, cabbage and noodles and cook on high flame while stirring.
4. Switch off the flame, add schezuan sauce, tomato sauce and salt and mix well. Keep aside.
5. Take a wrapper on dry surface, place a portion of filling mixture in one corner of the wrapper.
6. Roll the wrapper ¾ th. Fold both the sides on by one towards centre. Finally roll it completely and seal the edges using little maida water mixture.
7. Make all the rolls same way.
8. Now deep fry all the rolls and take on a tissue paper.
9. Serve the hot spring rolls and garnish with tomato and spring onion.


#quarantinecooking #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india #recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodismxyz

VEG SPRING ROLL Here, a scrumptious filling of sautéed veggies and noodles perked with tangy sauces is packed inside readymade spring roll wrappers and deep fried till crisp. Ingredients: Spring roll wrappers – 7 Oil for deep frying. For spring roll stuffing: Oil – 1 Tbsp Finely chopped garlic – 2 Tsp Finely chopped ginger – 1 Tsp Sliced onion – ½ cup Sliced capsicum – ½ cup Grated carrot – ½ cup Shredded cabbage – 1 cup Boiled noodles – ½ cup Schezuan sauce – 2 Tsp Tomato ketchup – 1 Tsp Salt as per taste. For Maida water mixture: Plain flour – ¼ cup Water – 4 Tbsp Method: 1. Heat oil in a kadai, add garlic, ginger and sauté. 2. Now add onions, capsicum and sauté. 3. Now add carrot, cabbage and noodles and cook on high flame while stirring. 4. Switch off the flame, add schezuan sauce, tomato sauce and salt and mix well. Keep aside. 5. Take a wrapper on dry surface, place a portion of filling mixture in one corner of the wrapper. 6. Roll the wrapper ¾ th. Fold both the sides on by one towards centre. Finally roll it completely and seal the edges using little maida water mixture. 7. Make all the rolls same way. 8. Now deep fry all the rolls and take on a tissue paper. 9. Serve the hot spring rolls and garnish with tomato and spring onion. #quarantinecooking #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india #recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodismxyz

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