Are you a fan of vegan food and looking for a tasty and satisfying snack for your next meal? Look no further than Chetna’s recipe for Mum’s Veg Spring Rolls! In this post, we’ll show you how to make your own vegan spring roll wrappers and filling, so you can enjoy this delicious and healthy snack from the comfort of your own kitchen. Whether you’re a seasoned vegan or just looking to try something new, these spring rolls are sure to be a hit. Let’s get cooking!

Introduction

Have you ever tried Indian street-style spring rolls? They are a mouth-watering snack that combines crunchy exterior with a flavorful filling of veggies, proteins, and spices. In this article, we will guide you through the recipe for vegan spring rolls. Chef Chetna Makan, the author of 7 cookbooks and YouTube sensation, demonstrates how to make these delicious rolls and shares some of her cooking tips. The recipe includes instructions on making vegan spring roll wrappers and filling by using simple ingredients like flour, vegetables, and carom seeds. So, let’s get started with the recipe.

Ingredients

Before we dive into the recipe, let’s gather all the ingredients required for making vegan spring rolls.

• 1 cup of all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of carom seeds (also known as ajwain)
• Water
• 2 tablespoons of olive oil
• 1/4 cup of thinly sliced cabbage
• 1/2 cup of grated carrots
• 1/2 cup of chopped bell pepper
• 1/4 cup of chopped spring onion
• 1/4 cup of chopped cilantro
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper powder
• Cooking spray or oil for frying

Steps to Make Vegan Spring Roll Wrappers and Filling

Making the Wrappers

1. In a mixing bowl, combine flour, salt, ajwain, and 2 teaspoons of olive oil.

2. Slowly add water to the bowl while whisking the ingredients until the mixture forms a smooth dough.

3. Knead the dough for 5 minutes until it becomes soft and elastic.

4. Coat the dough with one teaspoon of olive oil and cover it with a damp cloth. Let it rest for 30 minutes.

5. After 30 minutes, divide the dough into 8 equal parts and shape them into small balls.

6. Dust the working surface with flour and take one ball at a time.

7. Roll out the ball into a thin circle using a rolling pin. Repeat the same process for all the balls.

8. Cut the excess edges of the rolled-out circle using a sharp knife or a pizza cutter.

9. Sprinkle some flour on the circle and gently lift it using a kitchen spatula.

10. Place the circle on a hot non-stick skillet or a tawa and cook it for 20-30 seconds or until the edges start to peel off from the skillet.

11. Gently flip the circle to the other side and cook it for another 10 seconds.

12. Remove the cooked wrapper from the skillet and let it cool down.

13. Repeat the same process for the remaining dough balls.

Making the Filling

1. Heat a non-stick skillet on medium flame and add 1 tablespoon of olive oil.

2. Add sliced cabbage, grated carrots, and chopped bell pepper to the skillet. Stir and cook for 2-3 minutes.

3. Add chopped spring onion, cilantro, salt, and black pepper powder to the skillet. Mix and cook for another minute.

4. Turn off the flame and let the mixture cool down.

5. Once the mixture has cooled down, take a vegan spring roll wrapper and place it on a flat surface.

6. Put 1-2 tablespoons of the filling in the center of the wrapper.

7. Fold the bottom of the wrapper towards the center, covering the filling.

8. Then, fold the sides of the wrapper towards the center.

9. Roll the wrapper tightly upwards until a spring roll is formed.

10. Use cooking spray or brush some oil on the spring rolls and air-fry for 8-10 minutes or deep fry in hot oil until they turn golden brown.

11. Remove the spring rolls from the cooking vessel and place them on a plate lined with clean paper napkins.

12. Serve hot with your favorite sauce or chutney.

Join the Community of Foodies

Chef Chetna Makan is a well-known culinary expert in India and abroad. She has published 7 cookbooks, including “Chetna’s Healthy Indian,” and has a huge following on YouTube and social media. Her mission is to share the joy of Indian cooking with people worldwide and create a community of foodies and health enthusiasts.

Conclusion

Making vegan spring rolls is easy and fun, and it only requires a few ingredients that are readily available. By following this recipe, you can create a tasty snack in no time. Chef Chetna Makan’s tips and tricks are a valuable addition to this recipe, ensuring that your spring rolls turn out crispy, flavorful, and delicious. So, are you ready to start cooking?

FAQs

1. Can I use a different type of flour for the wrappers?
   Ans: Yes, you can use wheat flour or gluten-free flour instead of all-purpose flour in this recipe.

2. Is the filling vegan-friendly?
   Ans: Yes, the filling is made of vegetables and spices and is entirely vegan.

3. Can I air-fry the spring rolls instead of deep-frying them?
   Ans: Yes, you can air-fry the spring rolls by brushing them with oil and cooking them for 8-10 minutes at 350F.

4. What can I serve with the spring rolls?
   Ans: You can serve the spring rolls with sweet chili sauce, soy sauce, or any other dipping sauce of your choice.

5. Can I freeze the spring rolls?
   Ans: Yes, you can freeze the spring rolls before frying them. Place them in a single layer on a baking tray and freeze for at least an hour. Then, transfer them to an airtight container or a freezer bag and store them for up to a month. When you’re ready to fry them, remove them from the freezer and let them thaw for 30 minutes before cooking.