Ingredients :
6-8 spring roll pastry sheets
1 onion finely sliced
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
2 cups veggies ( carrot, green-red-yellow bell pepper, cabbage) cut into Julienne
1 tbsp soy sauce
1 tsp vinegar
1 tbsp black pepper powder
1 tbsp chilli flakes (optional)
1 tbsp sesame oil
1 tbsp corn flour
Oil for frying
Salt as required
6-8 spring roll pastry sheets
1 onion finely sliced
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
2 cups veggies ( carrot, green-red-yellow bell pepper, cabbage) cut into Julienne
1 tbsp soy sauce
1 tsp vinegar
1 tbsp black pepper powder
1 tbsp chilli flakes (optional)
1 tbsp sesame oil
1 tbsp corn flour
Oil for frying
Salt as required
Method:
1. Defrost the spring roll pastry sheets as per instructions on the packing.
2. In a pan add sesame oil, when oil heats add garlic, ginger & onions. Fry for about 2 mins on high flame.
3. Now add all other veggies, salt, pepper, chilli flakes, soy sauce & vinegar. Fry till the veggies are cooked. Allow to cool. Mix corn flour with water to make a paste.
1. Defrost the spring roll pastry sheets as per instructions on the packing.
2. In a pan add sesame oil, when oil heats add garlic, ginger & onions. Fry for about 2 mins on high flame.
3. Now add all other veggies, salt, pepper, chilli flakes, soy sauce & vinegar. Fry till the veggies are cooked. Allow to cool. Mix corn flour with water to make a paste.
3. Now add the filling in one end of the spring roll sheet & keep rolling till the center. Now close from both right & left left edges & apply corn flour paste on the end. Roll further & seal.
4. Heat oil in a pan. When oil heats fry the spring rolls till they become golden.
5. Serve hot with Schezwan sauce/ any sauce of your choice.
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