Soya Spring Rolls Recipe
Spring Rolls are a favorite appetizer enjoyed across India, and this delicious Soya Spring Rolls recipe brings a delightful twist by using a flavorful combination of fresh vegetables, tofu, and soy granules. These crispy rolls are perfect for snacking or as a light appetizer for a gathering, and they’re a great way to use up leftover vegetables from the fridge. Whether served with a dipping sauce or on their own, these vegetarian spring rolls are sure to satisfy everyone’s taste buds!
This recipe is simple to make and involves stuffing spring roll wrappers with sautéed vegetables, tofu, and soya granules, then deep frying them to a golden crisp. The crispy exterior complements the savory filling inside, making it an irresistible snack that everyone will love. The addition of soy sauce, vinegar, and sesame oil infuses the filling with a fragrant umami flavor, while the tofu adds a creamy texture.
Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring Roll Wrappers | 12 sheets |
| Carrot (Gajjar) | 1, finely chopped |
| Green Beans (French Beans) | 1 cup, finely chopped |
| Green Peas (Matar) | 1/2 cup |
| Cauliflower (Gobi) | 1 cup, chopped finely |
| Cabbage (Patta Gobi/ Muttaikose) | 1 cup, chopped finely |
| Green Bell Pepper (Capsicum) | 1, finely chopped |
| Soy Granules | 1/2 cup, soaked in hot water and drained |
| Spring Onion Greens | 4, bulbs and greens chopped |
| Ginger | 1 inch, grated |
| Garlic | 4 cloves, finely chopped |
| Tofu | 1 cup, chopped into small pieces (1 inch strips) |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Green Chillies | 3, finely chopped |
| Soy Sauce | 1 tablespoon |
| White Wine Vinegar | 1/2 tablespoon |
| Sugar | Pinch |
| Salt | To taste |
| Black Pepper Powder | 1/2 teaspoon, crushed |
| Oil | For deep frying |
| Corn Flour | 4 tablespoons, mixed with 1/2 cup water to seal edges |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4.5 g |
| Carbohydrates | 20 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sodium | 400 mg |
| Sugar | 2 g |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Instructions
-
Prepare the Filling:
Begin by heating the sesame oil in a wok or kadhai over medium heat. Add the chopped onion bulbs, garlic, and grated ginger. Sauté for a few seconds until the garlic becomes fragrant and the onions soften. Add all the finely chopped vegetables including carrot, green beans, peas, cauliflower, cabbage, and green bell pepper. Stir-fry the vegetables for about 5-7 minutes, allowing them to soften and release their flavors. -
Add Soy Granules and Seasoning:
Next, add the soaked soy granules to the wok. Stir them in, ensuring they mix well with the vegetables. Add the chopped green chillies, soy sauce, white wine vinegar, sugar, salt, and freshly cracked black pepper. Mix everything thoroughly and let it cook for an additional 1-2 minutes, allowing the flavors to meld together. -
Add Tofu and Spring Onions:
Now, add the chopped tofu and spring onion greens. Gently stir and cook for another minute, just enough to heat the tofu. Once everything is well-mixed, take the filling off the heat and set it aside to cool down completely. -
Assemble the Spring Rolls:
Lay one spring roll wrapper flat on a clean work surface. Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out. Place about 2 tablespoons of the vegetable-tofu filling on one side of the wrapper, close to you. Add a piece of tofu on top of the filling for an extra boost of flavor and texture. -
Roll the Spring Rolls:
Carefully fold the bottom corner of the wrapper over the filling, then roll it tightly while folding in the sides to form an enclosed cylinder. Use a mixture of cornflour and water (about 4 tablespoons of cornflour mixed with 1/2 cup water) to seal the open edge of the roll. Repeat the process for all the spring rolls. -
Deep Fry the Spring Rolls:
Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully drop the spring rolls into the oil, making sure not to overcrowd the pan. Fry the rolls in batches until they turn golden brown and crispy, about 5-7 minutes per batch. Turn them occasionally to ensure even cooking. -
Drain and Serve:
Once fried, remove the spring rolls from the oil and drain them on a plate lined with absorbent paper to remove excess oil. Serve the Soya Spring Rolls hot as an appetizer or tea-time snack. They pair wonderfully with a Peanut Chilli Dip or a Cottage Cheese Dip with Pepper and Olives.
Tips & Variations
- Vegetable Variations: Feel free to add any leftover vegetables like mushrooms, zucchini, or spinach to the filling for a different twist.
- Spicy Option: For an extra kick, add a little bit of chili sauce or a dash of red chili powder to the filling.
- Tofu Substitution: If you’re not a fan of tofu, you can substitute it with paneer for a creamier texture or opt for mushrooms for a more umami-rich filling.
These Soya Spring Rolls are crispy, flavorful, and packed with healthy ingredients, making them a perfect choice for any occasion. Whether you’re hosting a party or just enjoying a quiet evening at home, these spring rolls are bound to impress!
