RCI-SN.005.0070.001
Vegetable Rolls
Vegetable rolls
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- carrots3 unitcut into small cubes
- beet root1 unitcut into small cubes
- potato2 unitcut into small cubes
- onion2 unitchopped
- green chilis5 unitchopped
- a little soy sauce1 unit
- a pinch aginomoto1 unit
- ginger and garlic paste1 tsp
- 1 unit
- oil as required1 unit
Method
1
Heat oil in a large pan or wok over medium-high heat, then add the ginger-garlic paste and chopped green chilis, stirring for about 1 minute until fragrant.
2
Add the chopped onions to the pan and cook for 2-3 minutes, stirring frequently, until they become translucent and soft.
3 minutes
3
Add the cubed potatoes, carrots, and beetroot to the pan, stirring well to coat with the oil and aromatics.
1 minutes
4
Cook the vegetables over medium heat for 8-10 minutes, stirring occasionally, until the potatoes are tender but still hold their shape.
10 minutes
5
Season the cooked vegetables with soy sauce, aginomoto, and salt to taste, then stir gently to combine evenly.
1 minutes
6
Transfer the vegetable mixture to a plate and allow it to cool slightly until it is cool enough to handle comfortably.
3 minutes
7
Once cooled, divide the vegetable mixture into 4 equal portions and shape each portion into a compact cylindrical roll using your hands.
5 minutes
8
Lightly pan-fry the vegetable rolls in a little oil over medium heat for 2-3 minutes per side until they develop a light golden crust and hold together firmly.
5 minutes