Thursday, September 27, 2012

Veg Rolls


Rice Papers - 12
Carrot, chopped - 1 cup
French Beans, chopped - 1 cup
Capsicum, chopped - 1/2 cup
Cabbage, shredded - 1 cup
Spring Onion, chopped - 3/4 cup
Soya Sauce - 1 tbsp
Green Chilli Sauce - 1 1/2 tsp
Olive oil - 2 1/2 tbsps
Salt to taste
Oil for deep frying


  1. Heat oilve oil in a pan.
  2. Add chopped carrots, beans, capsicum and shredded cabbage. Saute until they are just cooked and crunchy.
  3. Add chopped spring onions and saute for 3-4 minutes.
  4. Now add salt, soya sauce and green chilli sauce. Mix this stuffing mixture well and saute for 2-3 minutes.
  5. Take 2 cups of water in a broad container.
  6. Soak a rice paper in water for a few seconds (approx. 20 seconds).
  7. Spread a clean cloth on a flat surface. Carefully remove the rice paper from water and place it on the cloth for a few seconds (nearly a minute) until it turns soft.
  8. Now place 2 tbsps of the stuffing mixture on the rice paper, little above the centre.
  9. Roll the paper tightly such that the stuffing is covered.
  10. Fold in both the sides of the paper.
  11. Now continue to roll the paper and seal the edges tightly.
  12. Repeat steps 6-11 for the remaining rice papers.
  13. Heat oil, when the oil starts smoking, set the flame to medium. Deep fry the rolls until golden brown.
  14. The rolls must be served hot with tomato sauce.


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