Recipe- Restaurant Style Vegetable Spring Roll

Vegetable spring rolls are a classic Indo-Chinese Recipe that’s also popular in Thailand, served in restaurants and coffee shops. A cooked vegetable mixture is rolled into a spring roll casing and either deep fried or baked to get a crunchy, delicious, and addictive snack or appetizer.

Ingredients

Mixed vegetables – 2 cups
Onions – 1/2 cup, sliced
Ginger garlic paste – 1 teaspoon
Soya sauce – 1 tablespoon
Chopped green chillies – 1
Salt and pepper – to taste
Oil – 1 tablespoon
A fistful of coriander leaves

Method

- Slice the vegetables into long pieces. I used carrots, beans, cabbage, peas, corn and capsicum

- Heat the oil in a pan and fry the onions until transparent and pink.

- Add the ginger garlic paste and fry for a few more seconds

- Next, add the vegetables and green chillies, sprinkle some water and cook closed until soft yet crunchy.

- Turn heat to high and add the soya sauce.

- Mix well for a minute on high.

- Lower heat. Mix in salt and pepper.

- Garnish with chopped coriander leaves (cilantro)

- Remove from heat and set aside to cool

- Thaw your pastry sheets per package instructions

- Add 2-3 tablespoons of the filling per sheet and roll them.

- Deep fry until golden brown

- Serve hot with ketchup or chilli sauce.