Friday, 22 February 2013

Vegetable Spring Rolls:

Vegetable Spring Rolls


Spring Rolls are loved by everyone, irrespective of the age.  In Singapore, it’s a prominent item in most of the parties. It can be excellent an evening snack.


Spring Roll Pastry

Spring Roll Pastry (eggless) – 1 pkt

Oil – for frying



Vegetables for stuffing
Vegetable stuffing
Large Potato – 1(boiled and mashed)

Grated Carrot – 1

Shredded Cabbage – 2 tbsp.

Finely Chopped Big onion – 1

Ginger Garlic Paste – 1 tsp.

Kasoori Methi – 1 tsp.

(Dried fenugreek leaves – available at Mustafa Centre, Singapore)

Finely chopped Coriander leaves – optional

Turmeric powder – 1/8 tsp.

Chilli powder – ½ tsp.

Garam Masala – 1 tsp.

Cumin Powder – ½ tsp. (optional)

Salt – to taste



Cumin seeds – ½ tsp.

Mustard seeds – ¼ tsp.



Take the spring roll pastry out, cover with a clean damp cloth. 

In a kadai, add 2 tsp. of oil, followed by mustard and cumin seeds. Add Ginger Garlic paste, fry for one minute, followed by onion, cook for 2 to 3 minutes. Then add shredded Cabbage and Carrot and cook for few minutes.  Now, combine mashed potato, masala powders, kasaoori methi and salt and cook for few more minutes, in low heat.  Garnish with coriander leaves, set aside.  Stuffing is ready.



Take the spring roll pastry, one at a time, place one spoon of stuffing and roll it. (for sealing, you can use 2 tsp. plain flour mixed with little water)  Then deep fry the rolls in oil until golden brown.  Serve hot with tomato sauce.


Vegetable Spring Rolls


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