Vegetable Spring Rolls
(from Nandini’s recipe box)
Source: http://vanilohith.blogspot.in/2011/10/vegetable-spring-rolls.html
Categories: Chaats/Evening Snacks
Ingredients
- Preparation Time: 1 1/4 hour
- Yield: 8 spring rolls
- Ingredients:
- 1 ) For Spring Roll sheet: (you can buy it from supermarket as well)
- All purpose flour / maida - 1 cup
- Pinch of salt
- Water to prepare the dough
- 2 ) For stuffing:
- Thinly sliced (lengthwise) onion - 1 cup
- Grated carrot - 1 cup
- Grated capsicum - 1 cup
- Thinly sliced cabbage - 1 cup
- Soya sauce - 1 spoon
- Tomato sauce - 1 spoon
- Red chilli powder - according to taste
- Salt to taste
- 3 ) Other ingredients:
- Oil for deep frying
- 1 spoon of all purpose flour / maida
- Water
Directions
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1 ) Spring roll sheet:
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Mix all purpose and salt in a mixing bowl. Add water little by little and prepare slightly stiff, non sticky dough. Knead the dough well, close the lid and let it rest for 10 minutes.
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Divide the dough into 8 equal parts and prepare the dough balls. Roll them into very thin sheets using the rolling pin. Use the dry flour generously while rolling.
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ll the sheets into the shape of circle or square. Cut the edges to give a nice shape. Anyways, shape doesn’t matter coz it will be covered once you fold them <img style='border: 0; padding:0' src='http://us.i1.yimg.com/us.yimg.com/i/mesg/emoticons7/3.gif' alt=';)'/>
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2 ) Stuffing:
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Squeeze off excess water from the grated vegetables.
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Heat 2 – 3 spoons of oil in a frying pan. Add sliced onion once the oil becomes hot.
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Fry the onion for 2 – 3 minutes and add grated carrot, capsicum and salt to taste.
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Fry the vegetables for 5 – 6 minutes or until they become slightly crispy.
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Then, add soya sauce, tomato sauce and red chilli powder. Saute them for 2 – 3 minutes and switch off the flame. Less the water content, it will be better.
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Take around 1 spoon of all purpose flour / maida and prepare a thick paste using water.
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Take a spring roll sheet and pour around 2 table spoons of stuffing on one edge.
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Roll the sheet upto half by keeping the stuffing inside.
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Fold both the edges of the rolled portion into inside and press it gently.
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Then, apply the maida paste to the edges and roll the sheet fully. Fix the edges properly so that stuffing won’t com out.
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Heat oil in a frying pan and deep fry the spring rolls on medium heat. Once they are 3/4th done, take them out and allow to cool for few minutes.
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Then, put them in hot oil again and fry until golden brown.
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Deep frying twice will make them nicely crispy and will give a nice golden brown color.
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Transfer the spring rolls onto a tissue paper to absorb excess oil.
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Serve the vegetable spring rolls with tomato sauce.