Soya Spring Rolls

Name: Soya Spring Rolls
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: Chinese
Ingredients: 12 pieces Spring Roll Wrappers (12 Spring Roll Wrappers); 1 piece Carrot (1 Carrot (Gajjar) finely chopped); 1 cup Green Beans (1 cup Green beans (French Beans) finely chopped); ½ cup Green Peas (1/2 cup Green peas (Matar)); 1 cup Cauliflower (1 cup Cauliflower (gobi) chopped finely); 1 cup Cabbage (1 cup Cabbage (Patta Gobi/ Muttaikose) chopped finely); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); ½ cup Soy Granule (1/2 cup Soy granules soaked in hot water and drained); 4 pieces Scallion (4 Spring Onion Greens bulbs and greens chopped); 1 pinch Ginger (1 inch Ginger grated); 4 cloves Garlic (4 cloves Garlic finely chopped); 1 cup Tofu (1 cup Tofu chopped into small pieces (1 inch strips)); 1 tbsp Sesame Oil (1 tablespoon Sesame (Gingelly) Oil); 3 pieces Green Chili (3 Green Chillies finely chopped); 1 tbsp Soy Sauce (1 tablespoon Soy sauce); ½ tbsp White Wine Vinegar (1/2 tablespoon White Wine Vinegar); 1 pinch Granulated Sugar (1 pinch Sugar); 0 pieces Table Salt (Salt to taste); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder crushed); 0 pieces Vegetable Oil (Oil for deep frying); 4 tbsp Cornstarch (4 tablespoons Corn flour mixed in 1/2 cup water to seal edges)

Deep-fried Chinese-style spring rolls filled with a stir-fried mixture of soy granules, tofu, and finely chopped vegetables, seasoned with soy sauce and sesame oil.

70 minChinese

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 4 servings

Spring Roll Wrappers12 pieces · 12 Spring Roll Wrappers
Carrot1 piece · 1 Carrot (Gajjar) finely chopped
Green Beans1 cup · 1 cup Green beans (French Beans) finely chopped
Green Peas½ cup · 1/2 cup Green peas (Matar)
Cauliflower1 cup · 1 cup Cauliflower (gobi) chopped finely
Cabbage1 cup · 1 cup Cabbage (Patta Gobi/ Muttaikose) chopped finely
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
Soy Granule½ cup · 1/2 cup Soy granules soaked in hot water and drained
Scallion4 pieces · 4 Spring Onion Greens bulbs and greens chopped
Ginger1 pinch · 1 inch Ginger grated
Garlic4 cloves · 4 cloves Garlic finely chopped
Tofu1 cup · 1 cup Tofu chopped into small pieces (1 inch strips)
Sesame Oil1 tbsp · 1 tablespoon Sesame (Gingelly) Oil
Green Chili3 pieces · 3 Green Chillies finely chopped
Soy Sauce1 tbsp · 1 tablespoon Soy sauce
White Wine Vinegar½ tbsp · 1/2 tablespoon White Wine Vinegar
Granulated Sugar1 pinch · 1 pinch Sugar
Table Salt0 pieces · Salt to taste
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder crushed
Vegetable Oil0 pieces · Oil for deep frying
Cornstarch4 tbsp · 4 tablespoons Corn flour mixed in 1/2 cup water to seal edges

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Steps

1Heat the sesame oil in a wok/kadhai.
2Add the chopped onion bulbs, garlic and ginger. Saute for a few seconds and then add the vegetables.
3Cook till the vegetables soften. Add the soy granules, coloured pepper, green chillies, soy sauce, sugar and vinegar.
4Mix and add the onion greens, salt and black pepper. Cook for 1 to 2 minutes more. Take it off the heat and cool.
5Place one spring roll wrapper on a flat work surface. Cover the rest of the wrappers with a kitchen towel.
6Spread about 2 tablespoons stuffing on one side of the wrapper towards you. Place one tofu piece over it.
7Fold the corner over the filling and roll tightly. Tuck in from both the sides and roll again.
8Apply some thick flour and water mixture to seal the open end of the roll. Make all the rolls and keep them covered.
9Deep fry the spring rolls in batches in a deep fry pan, on low to medium heat till golden brown. Drain on an absorbent paper to absorb the excess oil.
10Serve Soya Spring Rolls as an appetiser or a tea time snack with Peanut Chilli Dip or Cottage Cheese Dip Recipe with Pepper and Olives.