Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, whole wheat veggie spring rolls. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Whole wheat Veggie Spring Rolls is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Whole wheat Veggie Spring Rolls is something that I’ve loved my whole life.
These delicious Spring Rolls are crunchy from outside, with a spiced veggie filling from inside. A yummy snack recipe of vegetable spring roll. Keep the flame on medium intensity and add ⅓ cup spring onion whites.
To begin with this recipe, we must first prepare a few components. You can cook whole wheat veggie spring rolls using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Whole wheat Veggie Spring Rolls:
- Get 1 cup whole wheat flour
- Make ready 1/2 cup rice flour
- Take 2 tbsp oil for dough
- Prepare as required Water
- Get as needed Oil for deep frying
- Get to taste Salt
- Get For the stuffing:-
- Get 1 cake Maggi/top ramen/ dragon noodles
- Prepare 1/2 cup cabbage shredded
- Prepare 1/2 cup finely sliced carrots
- Take 1/2 cup finely sliced capsicum
- Make ready 1/2 cup spring onion bulbs
- Make ready 1/2 tsp vinegar
- Make ready 1 tbsp soya sauce
- Get to taste Salt
- Make ready 1 tbsp garlic powder
- Get 3/4 tsp ginger powder
- Take 1 tsp pepper powder
- Prepare To garnish:-
- Make ready as needed Chopped spring onion greens
Spring rolls recipe - Chinese vegetable spring rolls are a popular starter or snack that is served in Indo Chinese restaurants. These can be made with homemade spring roll wrappers or with readymade frozen sheets. The homemade wrappers do not turn out as good as the readymade sheets. Don't be intimidated by these vibrant spring rolls–they're easier to make than you might think.
Instructions to make Whole wheat Veggie Spring Rolls:
- Make a dough with the wheat flour, rice flour, salt, oil and water. Knead well for 5 mins. Cover with samp cloth and let rest for 10 mins.
- Meanwhile make the stuffing. Sautée all the veggies on medium high flame with oil and salt to taste until crisp. Boil the noodles until al dente (firm to the bite but not too soft) and add to the veggies. Add the soy sauce, garlic powder, vinegar now mix well. Remove from stove and let it cool down.
- Divide the dough into small balls. On a flat surface, roll each ball into a thin large circle. Place 2tbsp of the stuffing on one side and roll inwards.
- Now fold it on both sides and wrap it up like a towel. Seal the edges well with water or Maida slurry.
- Deep fry in hot oil until Golden brown and crisp.
- Remove onto tissues to drain excess oil. Cut In the centre into 2 pieces or serve as such. Serve hot garnished with spring onion greens and tomato ketchup.
- Enjoy with evening tea or as starters.
Stuffed with fresh raw vegetables, these stunners are an impressive healthy vegan appetizer for your next gathering. These vegan spring rolls with peanut sauce (also known as summer rolls, Vietnamese rolls, etc) are one of my favorite snacks/starters/lunch dishes. Homemade vegan spring rolls basically have just SIX ingredients including the dipping sauce (if you count vegetables as one 😉 ) and they taste so. These spring rolls are a fun and easy way to get your daily dose of colorful veggies. Combined with avocado and peanut sauce, they're the perfect Combined with avocado and peanut sauce, they're the perfect medley of creamy and crunchy textures!
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