Soya Spring Rolls Recipe

Madhuli Ajay

October 3, 2017

1692 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:4 Servings

Meal:Appetizer

Cuisine:Chinese

Spring Rolls are much loved appetiser served all across India. In this recipe, spring roll wrappers are filled with vegetables, soya granules and tofu. The wrappers are then rolled and deep fried. This is a great way to use the leftover vegetables lurking in the refrigerator. You can also add bean sprouts to the filling.

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 for a scrumptious appetizer.

If you like this recipe, you can also try other Roll recipes such as :

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 for a scrumptious appetizer.

If you like this recipe, you can also try other Roll recipes such as :

Ingredients

12 Spring Roll Wrappers

1 Carrot (Gajjar), finely chopped

1 Green beans (French Beans), finely chopped

1/2 Green peas (Matar)

1 Cauliflower (gobi), chopped finely

1 Cabbage (Patta Gobi/ Muttaikose), chopped finely

1 Green Bell Pepper (Capsicum), finely chopped

1/2 Soy granules, soaked in hot water and drained

4 Spring Onion Greens, bulbs and greens chopped

1 Ginger, grated

4 Garlic, finely chopped

1 Tofu, chopped into small pieces (1 inch strips)

1 Sesame (Gingelly) Oil

3 Green Chillies, finely chopped

1 Soy sauce

1/2 White Wine Vinegar

1 Sugar

Salt, to taste

1/2 Black pepper powder, crushed

Oil, for deep frying

4 Corn flour, mixed in 1/2 cup water to seal edges

Instructions for Soya Spring Rolls Recipe

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.