Prep Time: 15min
Cook Time: 15min
Total Time: 30min
Yield: 4 Veg Cheese Spring Rolls
Ingredients
4 Spring Roll Wrappers/Sheets
Cook Time: 15min
Total Time: 30min
Yield: 4 Veg Cheese Spring Rolls
Ingredients
4 Spring Roll Wrappers/Sheets
3/4 Cup Cabbage, shredded
1/2 Cup Carrots, shredded
2 Garlic Cloves, finely minced
1 Medium Sized Onion, thinly sliced
1/4 Cup Orange Bell Pepper, shredded
Salt to Taste
1/2 Tblspn Soya Sauce
1/2 Tspn Black Pepper Powder
1/4 Cup Water
1/2 Cup Cheddar Cheese, grated (you can use your choice of cheese)
1 Tblspn Oil
Oil for Shallow Frying
Directions
1/2 Cup Carrots, shredded
2 Garlic Cloves, finely minced
1 Medium Sized Onion, thinly sliced
1/4 Cup Orange Bell Pepper, shredded
Salt to Taste
1/2 Tblspn Soya Sauce
1/2 Tspn Black Pepper Powder
1/4 Cup Water
1/2 Cup Cheddar Cheese, grated (you can use your choice of cheese)
1 Tblspn Oil
Oil for Shallow Frying
Directions
- Heat a tablespoon of oil in a wide pan on a medium flame; add minced garlic & saute for 10 seconds.
- Add all the veggies, onion & mix everything well. Cook for 5 minutes & add soya sauce, black pepper powder, salt. Mix everything well & cook for another minute. Turn off the flame & keep aside.
- Take one spring roll wrapper, place 3 tablespoons of sauteed veggies lengthwise on the center of the wrapper & sprinkle 2 tablespoons of cheddar cheese over veggies.
- Apply water over the edges, fold & seal two ends as shown in the picture below.
- Roll from one end & seal the edges as shown in the picture below.
- Repeat the process with the remaining wrappers & keep aside.
- Heat oil in a pan on a medium flame for shallow frying & once oil is hot enough, place the spring rolls.
- Fry them in small batches for 5-8 minutes or until golden brown turning once halfway.
- Transfer them to a plate lined with paper towel to remove excess oil & cut each spring roll into 3 pieces.
- Serve veg cheese spring rolls with tomato ketchup or soya sauce.
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