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Vegan Veg rolls
Ingredients:
For the filling:
- 2 cups of mixed vegetables (carrots, cabbage, bell peppers, beans, peas, etc.), finely chopped
- 1 small onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil (or any other vegetable oil)
- Salt and pepper to taste
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- Water, as needed
- 2 tablespoons vegetable oil for frying
Instructions:
- Start by preparing the dough. In a mixing bowl, combine the all-purpose flour and salt. Gradually add water while kneading until you form a smooth, non-sticky dough. Cover the dough and let it rest for about 20-30 minutes.
- While the dough is resting, prepare the filling. Heat oil in a large skillet or pan over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
- Add the chopped onions and cook until they turn translucent.
- Now, add the mixed vegetables to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender but still crisp.
- Season the vegetables with soy sauce, salt, and pepper. Mix well to combine all the flavors. Remove from heat and let the filling cool down.
- Divide the rested dough into small portions and roll each portion into a thin circle or rectangle using a rolling pin.
- Place a spoonful of the vegetable filling onto one end of the rolled dough.
- Roll the dough over the filling tightly, sealing the edges to form a roll. You can use a little water to seal the edges if needed.
- Repeat the process with the remaining dough and filling.
- Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the veg rolls in the pan, seam side down.
- Fry the rolls until they turn golden brown and crispy on all sides, turning them occasionally to ensure even cooking.
- Once done, remove the veg rolls from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the vegan veg rolls hot with your favorite dipping sauce or chutney.