Vegetable spring rolls are a beloved snack known for their signature crispy outer layer and a flavourful, crunchy vegetable interior. Inspired by Asian cuisine, these rolls have become a staple starter or evening snack across India, offering a perfect balance of lightness and indulgence. Served piping hot with a tangy dipping sauce, they are a guaranteed crowd-pleaser for any gathering

Ingredients:

• Cabbage: 1 cup (thinly shredded)
• Carrot: ½ cup (julienned)
• Capsicum: ½ cup (thin strips)
• Spring Onions: 2 tbsp (optional)
• Ginger-Garlic Paste: 1 tsp
• Soy Sauce: 1 tsp
• Black Pepper: ½ tsp
• Salt: To taste
• Oil: For sautéing (1 tsp) and deep frying

Method Step by Step:

Step 1: Prepare the Filling

• Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste until aromatic.
• Add the vegetables and stir-fry on high heat for 2-3 minutes to ensure they stay crunchy.
• Season with soy sauce, black pepper, and salt.
• Mix well, turn off the heat, and let the filling cool completely.

Step 2: Roll the Spring Rolls

• Place a spring roll sheet on a flat surface in a diamond shape.
• Add 1-2 tablespoons of filling near one corner.
• Fold that corner over the filling, tuck in the sides, and roll tightly.
• Seal the edge with a maida (all-purpose flour) paste.

Step 3: Fry

• Heat oil on medium flame and gently slide in the rolls.
• Fry until golden brown and crisp on all sides.
• Drain on tissue paper to remove excess oil.

Serving Suggestions & Tips
Dipping Sauces: Serve with sweet chilli sauce, tomato ketchup, or Schezwan sauce.
Pro-Tip: Do not overcook the veggies; the crunch is essential.
Cooking Variations: For a healthier alternative, you can air-fry or shallow fry the rolls.