Ingredients: Spring Roll Wrappers, Carrot (Gajjar) - finely chopped, cup Green beans (French Beans) - finely chopped, cup Green peas (Matar), cup Cauliflower (gobi) - chopped finely, cup Cabbage (Patta Gobi/ Muttaikose) - chopped finely, Green Bell Pepper (Capsicum) - finely chopped, cup Soy granules - soaked in hot water and drained, Spring Onion Greens - bulbs and greens chopped, inch Ginger - grated, cloves Garlic - finely chopped, cup Tofu - chopped into small pieces (1 inch strips), tablespoon Sesame (Gingelly) Oil, Green Chillies - finely chopped, tablespoon Soy sauce, tablespoon Rice Wine Vinegar, Pinch Sugar, - to taste, teaspoon Black pepper powder - crushed, Oil - for deep frying, tablespoons Corn flour - mixed in 1/2 cup water to seal edges, Vegetarian diet
Instructions: To begin making the Soya Spring Rolls recipe, first heat the sesame oil in a wok/kadhai.Add the chopped onion bulbs, garlic and ginger. Saute for a few seconds and then add the vegetables.Cook till the vegetables soften. Add the soy granules, coloured pepper, green chillies, soy sauce, sugar and vinegar.Mix and add the onion greens, salt and black pepper. Cook for 1 to 2 minutes more. Take it off the heat and cool.Place one spring roll wrapper on a flat work surface. Cover the rest of the wrappers with a kitchen towel.Spread about 2 tablespoons stuffing on one side of the wrapper towards you. Place one tofu piece over it.Fold the corner over the filling and roll tightly. Tuck in from both the sides and roll again.Apply some thick flour and water mixture to seal the open end of the roll. Make all the rolls and keep them covered.Deep 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.Serve Soya Spring Rolls as an appetiser or a tea time snack with Peanut Chilli Dip or Cottage Cheese Dip Recipe with Pepper and Olives.