2-3 Mushrooms, thinly sliced
4-5 Green Beans, finely chopped
2 tbsp Green Peas
1/4 cup Cabbage, finely chopped
1 small Carrot, grated
1 small Capsicum/Bell Peppers, finely chopped
1/4 cup Bean Sprouts
2 tbsp Spring Onions, thinly sliced
1/2 tsp Ginger, grated
2 cloves Garlic, finely chopped
1 tsp Pepper Powder (Adjuest acc to taste)
2 tsp Tomato Sauce
2 tsp Hot Chilli Sauce
2 tsp Soya Sauce
Salt to taste
1-2 tbsps Corn Flour
Few Spring Roll Wrappers
Delicious Veg Spring Rolls
Heat a tbsp of oil in a wok to sizzling hot. Add finely chopped ginger and garlic.
Immediately add chopped bell peppers, green beans, mushrooms and carrot. Saute it at high flame for about 30 seconds.
Now add chopped cabbage, spring onion and bean sprouts and add all sauces, salt and pepper and saute it on high heat for a minute or two. Make sure that the vegetables remain crisp and crunchy.
Prepare thick Corn Flour Paste adding little water and keep it aside.
Place a tablespoon of the filling across the end of a wrapper, leaving a border of 1 inch on each side.
Start rolling up the wrapper and when you get to 3/4 of the way , fold over the edges to enclose the filling.
Brush the remaining wrapper with a Corn Flour Paste and seal the edges.
Repeat this process with all the wrappers and refrigerate these rolls till needed.
Heat the oil in frying pan and deep fry the spring rolls, a few at a time, until golden and cooked through.
Drain on kitchen towel and keep warm whilst you fry the rest of the rolls. Serve immediately with a dipping sauce.
Now coming to Dipping Sauce. I make this basic dipping sauce which is quick to make and perfect to serve with spring rolls or to use as a sauce for stir-fries.
3 tbsp Soy Sauce
1/4 cup Water
1 tbsp Corn Starch
2 tbsp Rice Vinegar
2 cloves Garlic, minced and crushed
1 tbsp Sugar
Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed.
Cool before serving.