Schezwan Vegetable Spring Rolls are a spicy and flavorful Indo-Chinese snack packed with crunchy vegetables tossed in bold Schezwan sauce. These rolls have a perfect balance of heat, tanginess, and crispiness, making them an ideal choice for spice lovers. Perfect as a party appetizer or evening snack, they deliver a restaurant-style taste at home.
Step 1: Prepare the Filling
Heat 1 tablespoon oil in a pan. Add finely chopped garlic and sauté until fragrant. Add shredded cabbage, grated carrots, capsicum, and spring onions. Stir-fry on high flame for 3–4 minutes until slightly crunchy.
Step 2: Add Schezwan Flavor
Add Schezwan sauce, soy sauce, black pepper, and salt (adjust as sauce already contains salt). Mix well and cook for another 1–2 minutes. Turn off the heat and let the filling cool completely.
Step 3: Prepare the Wrappers
Place a spring roll sheet on a flat surface. Add 1–2 tablespoons of the prepared filling in the center.
Step 4: Roll the Spring Rolls
Fold the bottom edge over the filling, fold both sides inward, and roll tightly. Seal the edges using a flour-water paste.
Step 5: Frying
Heat oil in a deep pan. Fry the rolls on medium heat until golden brown and crispy. Remove and place on tissue paper to absorb excess oil.
Step 6: Serve
Serve hot with extra Schezwan sauce, chili sauce, or garlic dip.
1 cup cabbage (shredded)
1 tablespoon oil
1/2 cup carrots (grated)
1 teaspoon garlic (chopped)
1/2 cup capsicum (thinly sliced)
1–2 tablespoons Schezwan sauce
2 tablespoons spring onions (chopped)
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