Creamy Veg Spring Roll Recipe
Servings: 6
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
These Creamy Veg Spring Rolls are a delightful and crispy snack that combines the fresh flavors of vegetables and noodles with a creamy, eggless mayo filling. Perfect for a quick snack or an appetizer for any occasion, these rolls are both delicious and easy to prepare.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spring Roll Wrappers (homemade) | 4 |
| All Purpose Flour (Maida) | 4 tablespoons |
| Hakka Noodles (boiled) | 1 cup |
| Carrot (Gajjar), chopped finely | 1 |
| Yellow Bell Pepper (Capsicum), chopped finely | 1 |
| Cabbage (Patta Gobi/Muttaikose), finely shredded | ½ cup |
| Eggless Mayonnaise | 3 tablespoons |
| Salt | to taste |
| Black Pepper | to taste |
| Sunflower Oil (for deep frying) | As required |
Instructions:
-
Prepare the Vegetables:
- Start by prepping all the vegetables. Finely chop the carrot, yellow bell pepper, and shred the cabbage. Set them aside.
-
Make the Spring Roll Wrappers:
- If you’re making homemade spring roll wrappers, prepare them according to the recipe and keep them aside for later use.
-
Make the Flour Paste:
- In a small bowl, mix the all-purpose flour (maida) with just enough water to form a thick paste. This paste will help seal the spring rolls during frying.
-
Cook the Vegetables:
- Heat a frying pan over medium heat and add a little oil. Once the oil is hot, add the chopped carrot, yellow bell pepper, and shredded cabbage to the pan. Sauté the vegetables for about 10 minutes until they soften.
-
Add Noodles and Seasoning:
- To the sautéed vegetables, add the boiled Hakka noodles. Sprinkle in salt and pepper to taste. Stir in the eggless mayonnaise and mix well to combine. Set the mixture aside to cool.
-
Prepare the Spring Rolls:
- Lay out each spring roll wrapper on a flat surface. Brush a small amount of the flour paste along the edges of the wrapper.
- Place a tablespoon of the vegetable-noodle mixture in one corner of the wrapper.
- Begin folding the wrapper from the filled corner, rolling it tightly towards the center.
- Once you reach the center, fold in the sides and apply more flour paste to the edges to seal the roll. Continue rolling until the spring roll is fully sealed.
- Repeat this process for the remaining wrappers and filling.
-
Fry the Spring Rolls:
- Heat sunflower oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully add the spring rolls, a few at a time. Fry them until golden brown and crispy on all sides, which should take about 3–4 minutes per batch.
- Remove the spring rolls from the oil and drain them on paper towels to remove any excess oil.
-
Serve:
- Serve your Creamy Veg Spring Rolls hot with a sweet tomato dipping sauce or your favorite condiment. For a refreshing drink pairing, try a glass of Apple Almond Date Smoothie to complete the snack.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180-200 kcal |
| Protein | 3g |
| Carbohydrates | 28g |
| Fat | 7g |
| Fiber | 2g |
| Sodium | 200-250mg |
(Note: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.)
Tips:
- For a lighter version, you can bake the spring rolls instead of deep frying. Preheat the oven to 375°F (190°C), brush the rolls with a little oil, and bake for 15–20 minutes, flipping them halfway through, until golden and crispy.
- You can also add other vegetables like spinach, zucchini, or mushrooms to the filling for added flavor and texture.
- For a vegan version, simply use a plant-based mayonnaise.
These Creamy Veg Spring Rolls are sure to be a hit at any gathering, providing a crispy, creamy, and flavorful snack that everyone will love. Enjoy!
