Veggie Spring Rolls: 20-Min Recipe

You never knew Veggie Spring Rolls were that easy to make until you tried Aditi Bose's crunchy recipe.

Ingredients

• 4-5 cups shredded cabbage
• 2 cups bean sprouts, chopped
• 1 carrot, peeled, julienned

Ingredients, continued

• ½ cup very finely chopped celery
• 6 egg roll/spring roll wrappers
• Salt to taste, about 1½ tsp or less, since soy also being added

Ingredients, continued

• 4-5 tbsp soy sauce
• 2 tsp brown sugar
• 2 tbsp ginger-garlic powder
• ½ tsp oil + oil for deep-frying the rolls

Method

• In a small bowl, mix the soy sauce, sugar, oil, salt, ginger-garlic powder.
• In a large bowl, add the chopped vegetables and pour the soy sauce mixture over and mix.
  Let it stand for 10-15 minutes and then squeeze out excess water.

Method, continued

• Place a wrapper on a flat surface/plate.
  Add a heap of the vegetable mixture in the centre.
  Fold the corners, roll tightly to make an envelope and repeat for the rest of the wrappers.

Method, continued

• In a frying pan or a small kadhai, heat the oil over medium to high heat.
  Add the rolls one by one and fry till golden.
  Drain onto a paper towel-lined plate.
• Serve hot with soy or chilly sauce.

Tips
In addition to carrots, bean sprouts, cabbage, consider adding ½ cup pre-boiled cellophane noodles.
Or ½ cup shredded boiled chicken or ½ cup thinly-sliced green capsicum.
Instead of garlic-ginger powder, add 2 tbsp grated fresh ginger and 1 tbsp minced fresh garlic.