Vegetable Spring Rolls / Indo-Chinese (Asian) Appetizer Recipe

Vegetable spring rolls are one of the delicious vegetarian Indo- Chinese appetizers. Crunchy on the outside with a juicy spicy vegetable filling inside, these spring rolls are a popular street food and need no introduction in India. These lip smacking treats can be easily made at home. I have made them from scratch with wrappers made from suji/ semolina. Serve the vegetable spring rolls with a homemade Schezwan Sauce and a cup of hot chai !

Whenever we visit an Asian restaurant , vegetable spring rolls are among the starters for sure. My son is a big fan of Indo-chinese food and always behind me to make these dishes at home. I do make dishes like Vegetable Chowmein, Paneer Lollipop, Schezwan Fried Rice , Soya Chunk Manchurian , Baby Corn Pepper Fry , Dry Chili Chicken for him but always hold myself behind from making spring rolls. Reason was the use of APF / maida in the  spring roll wrappers. If you follow my recipes, you must have noticed, that i rarely use refined flour and almost all my bakes are with whole wheat flour.

Recently when i was browsing on Internet, i came across a recipe of spring roll wrappers made using suji, on cookingshooking.com which excited me and i could not wait to try it out myself. I immediately tried out the recipe, as i had all the ingredients ready at hand in my pantry. The dish turned out very well and every bite of the spring roll gave a cracking sound and a lip smacking taste. This recipe does not require any fancy equipment or ingredient. The wrapper is made using suji. I have kept the filling simple, with seasoned vegetables like cabbage, carrot and spring onion. You may use, french beans, capsicum and cooked noodles too in the filling if you wish. The spring rolls can be deep fried , air fried or baked as per your preferences. I have served it with home made Schezwan Sauce.

#Asian Cuisine is the the theme for #152nd #FoodieMondayBlogHop and this delicious Indo-Chinese vegetable spring rolls recipe is my contribution towards the theme. Do check out my fellow bloggers post as well for some interesting recipes.
                             

 Preparation Time: 40 minutes

 Cooking time:40 minutes

 Serves: 8

Ingredients for the wrappers: Makes 8 large wrappers

• 1 cup suji / semolina
• 1 teaspoon salt
• Water as required
• Wheat flour for dusting
• 1-2 tablespoon oil

Ingredients for the filling:

• 1/2 cup finely shredded cabbage
• 1 large carrot , peeled and chopped into matchsticks
• 1/4 cup spring onion whites, chopped
• 1-2 tablespoon spring onion greens
• 1/2 inch ginger, grated
• 2-3 cloves of garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon Schezwan Sauce
• 1-2 tablespoon oil
• Freshly crushed black pepper
• Salt to taste

Other ingredients;

• Oil for deep frying
• 2 tablespoon cornflour 

Method:

1. To begin with, take suji and salt in a grinder jar and grind to get a fine flour. Take this flour in a bowl and using water knead into a very soft dough. I used 1/2 cup water . Do not worry if the dough is sticky as suji will absorb all the extra water and swell up during resting time. Cover the dough with a moist muslin cloth and allow to rest for 20 minutes.

2. While the dough is resting, we will prepare the vegetable filling. For that heat oil in a pan . Add grated ginger and minced garlic to it. Saute until the raw smell of garlic goes. Add the spring onion whites and saute for a minute.

3. Next add the cabbage and carrot and saute on high flame for 2-3 minutes. Season the veggies with soy sauce, schezwan sauce, black pepper and salt to taste. Give a good stir and put off the flame. Remove the veggie stir fry in a plate to cool down.

4. Now work on the suji dough which is resting for a while now. Make even number of equal portions of the dough. I could make 8 dough balls. Roll out two dough balls into small discs. Apply little oil on each disc and dush some wheat flour over them. Now place one disc over the other and roll out into a thin circle. Apply flour on the working surface for ease. Roll out as thin as possible.

5. Now transfer thin rolled out suji chapati on a heated skillet and cook on one side until it puffs up a little. Flip the chapati immediately and cook only for few seconds.. Do not allow the chapati to get dark brown spots. Remove the chapati on a plate and try to separate the two layers from the side where you feel the layers are easily separable.

6. Repeat the same with rest of the dough balls. So we will have a total of 8 thin suji spring roll wrappers .

 7. Next step is to wrap the prepared veg stir fry filling in the wrappers. For that first, take 2 tablespoon cornflour in a bowl and add 1 tablespoon water to it. Make a lump free batter . Add little more water if needed. we will be using this cornflour paste to seal our spring rolls. Now lay one suji sheet on a working platform. Add 1 1/2 tablespoon veg stir fry towards one edge of the sheet. Apply the prepared cornflour paste in inverted "U" shape on the opposite edge of the wrapper as shown in the picture below.

8. Next fold the 2 opposite edges of the wrapper and stick them with the help of the corn flour paste. This is to ensure our spring rolls are secured from the corners. Now start rolling the wrapper as tightly as possible from the vegetable filling side, leaving no space in between .Seal the roll with the help of the corn flour paste which we have applied. Prepare all the spring rolls similarly.

9. Heat oil in a frying pan on high flame. Dip the prepared rolls in hot oil in small batches and fry on medium flame until they turn golden and crisp from all the sides.

10. Remove the fried spring rolls with a slotted ladle and allow to drain on an absorbent sheet.

11. Serve the spring rolls pipping hot with schezwan sauce or any dip of your choice.

  Recipe Notes:

• It doesn't make any difference if you use either coarse or fine suji/ semolina as we are going to powder it .
• The suji flour dough has to be very soft, as suji will absorb all the moisture during the resting time.
• The oil for frying the spring rolls has to be very hot, if the temperature of the oil is low, the rolls will absorb more oil and will not be crisp and flaky.
• Make sure the vegetable filling has cooled down completely before stuffing it in the wrapper.
•  I have kept the filling simple, with seasoned vegetables like cabbage, carrot and spring onion. You may use, french beans, capsicum and cooked noodles too in the filling if you wish.
• The spring rolls can be deep fried , air fried or baked as per your preferences. If you wish to air fry, set the temperature at 200 degrees Celsius and air fry the spring rolls for 7-8 minutes. If you wish to bake them, bake at 200 degrees Celsius for 17-20 minutes. In both the cases, you need to brush the spring rolls with oil.
• The spring rolls taste best with Schezwan Sauce. 
• You may use store bought wrappers and make the spring roll to save time and energy.

I hope some of you would love to give this recipe a try. If you do so, feel free to share your feed back with us in the comment section below. 

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For more recipes from the Asian Cuisine, do check out the following recipe posts from my blog

• Paneer Lollipop

                                        

• Soya chunk Manchurian

                                   

• Vegetable Chow Mein

                                  

• Schezwan Fried Rice

                                 

• Dry Chili Chicken

                                

• Baby Corn Pepper Fry

                                

• vegetarian Nasi Lemak- Malaysian Cuisine

                                

• Pineapple Fried Rice - Thai Cuisine

                          

• Pineapple Jam Tarts - Malaysian Cuisine

                                     

• Vegetable Momos - Nepalese Cuisine