اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
This vegetable spring rolls recipe was created whilst I was stuck in quarantine. We didn’t have any meat and my brother, who is the one who does the food shop, couldn’t be bothered to go and get some, so I had to improvise. Spring rolls are traditionally a Chinese recipe, but this is my take to create some Pakistani veg spring rolls.
I have made many spring rolls and have several spring roll fillings ideas, but I had never made a meat-free version. This spring roll filling recipe is made only of vegetables, which did not go down well when I told my siblings. My siblings usually hate anything vegetable related but these are the perfect appetizers to please anyone.
Spring rolls are typical starters that are found in my families’ dinners. If you’ve never made spring rolls before then never fear, just watch the video and it will show how to wrap spring rolls so you can make your desi style spring rolls. With 1 tbsp. of filling per spring roll approximately 60 spring rolls can be made. With 2 tbsp. of filling approximately 30 spring rolls can be made, which if you know basic maths is a given…
With the quantities of the frozen vegetables, you can change them depending on your personal preferences. My family tend to prefer sweetcorn, so I usually add more sweetcorn. I usually use a mixed vegetable packet and then add some more sweetcorn. It all kind of depends on how you want to do it.
These desi vegetable spring rolls are perfect for Ramadan as they can be frozen and kept for 1-2 months. When required simply remove from the freezer an hour or so beforehand before deep frying. When deep frying the vegetable spring rolls ensure that the oil is hot before adding the spring rolls as they might burst if the oil is too cold.
These vegetable spring rolls are perfect for your dinner party so be sure to try them!
Desi Vegetable Spring Rolls
These Indian spring rolls are a twist on the traditional Chinese vegetable spring rolls recipe. This recipe shows you how to make a delicious Indian spring roll filling that tastes even better than shop bought vegetable spring rolls. These bundles of vegetables and spices encased in crispy pastry to make veg spring rolls are brilliant all year round.
- For Filling:
- – 2 tbsp Vegetable Oil
- 1 tbsp Cumin Seeds/Jeera
- 1 Onion/Pyaz (finely diced)
- 300g Carrots/Gajar (diced)
- 600g Potatoes/Aloo (diced)
- 300ml Water
- 2 tsp Salt/Namak
- 2 tsp Garam Masala
- 2 tsp Chill Flakes
- 2 tsp Turmeric Powder/Haldi
- 400g Peas/Matar (frozen)
- 600g Sweetcorn (frozen)
- Coriander/Dhaniyaa (finely chopped)
- For Samosa Paste:
- 25g Plain Flour
- 30ml Water
- In the pan heat up the vegetable oil
- Add the cumin seeds and sauté for 1-2 minutes until fragrant
- Add the finely diced onions
- Cook on medium heat for 3-4 minutes until softened
- Add the carrots and cook for 3-4 minutes
- Add the potatoes and water then mix to combine
- Cover and cook on low heat for 15 minutes until the potatoes are soft
- Add the salt, chilli flakes, garam masala and turmeric powder
- Cook the spices on medium heat for
- Add the frozen peas and frozen sweetcorn
- Cook for 1-2 minutes
- Add the finely chopped coriander and mix to combine
- Set aside to cool for 30 minutes
- In a small bowl add the plain flour and water
- Mix until a thin and smooth paste forms
- Place your spring roll sheet into a diamond shape
- Add 1-2 tablespoons of filing into the corner of the spring roll sheet
- Roll the sheet until it is halfway
- Fold both the sides inwards and roll once more
- Add the paste and then finish rolling – at this point you can freeze the spring rolls for up to 1 month
- Fry the spring rolls on medium heat for 6-8 minutes until golden brown on each side
- Your desi vegetable spring rolls are ready!