HOW TO MAKE VEG ROLL RECIPES

Steps:

• In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.

Steps:

• Heat oil in a pan, add garlic, onion, salt and saute it for about half a minute. Add carrots, beans, turmeric powder, sweet corn, soya, red chili powder, coriander powder, cumin powder, garam masala and saute it. Add tomato puree and saute it, check for seasoning and switch off flame. Take all purpose flour dough prepared by mixing all purpose flour and water.  Divide dough into 2 portion, roll it into round sheet then place the mix veg stuff mixture and roll it like as shown in video. In a plate, make slurry with all purpose flour and water. Coat veg roll in slurry later with crushed corn flakes and deep fry in hot oil on slow flame until it is golden in colour. Cut into pieces, transfer into serving plate and on top of it, garnish with tomato sauce, mustard sauce. Now veg spring roll is ready to serve.