This is fast becoming a very popular street food now!
But what is the most important ingredient for making a good Spring Roll?
A good Spring Roll sheet!
I am sharing with you two ways of making the Spring Roll sheet and two interesting shapes of making the Spring Rolls too.
These Crisp Spring Rolls have the thinnest sheets and the greatest filling!
Try them out!
Recipe :
Veg Spring rolls
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients:
Sheet 1 :
2 cups Flour
½ tsp Salt
Water to make batter
Oil to brush
Sheet 2:
3 tbsp Flour
3 tbsp Cornflour
1 ½ cup Water
Filling :
1 tsp Oil
1 tsp Ginger, minced
1 tsp Garlic, minced
1tsp Green Chilies, minced
½ cup Capsicum, juliennes
¼ cup Beans
½ cup Carrots, juliennes
100 g Cabbage, shredded
½ tsp Red Chili Paste
Salt to taste
2 tbsp Soya Sauce
½ tbsp White Pepper Powder
¼ cup Spring Onion
Method:
Sheet 1:
Mix the flour, corn flour, salt and water and make a smooth runny batter.
Pour enough batter so that it covers the base of the pan. Cook the crepe on one side only. Remove, dust with flour and keep aside.
Repeat the same till whole batter is utilized.
Sheet 2:
Make a soft smooth dough of the flour and the salt using water as required.
Roll out 5 lemon sized balls of the dough into chappatis.
Place one sheet, brush well with oil, place the second sheet, repeat till all 5 sheets are placed one top of the other.
Roll out to a large disc at least 12” in size.
Heat a tawa. Place the rolled sheet on medium hot tawa and cook for 10 seconds on one side and 10 seconds on the other side.
Remove and keep covered till it cools down completely.
Carefully peel away all 5 sheets.
Spring Roll sheets are ready.
To make the filling heat the oil in a wok, add ginger, garlic, green chilies and stir till golden and fragrant.
Add the vegetables and toss for 10 seconds.
Add the salt, pepper and soya sauce, vinegar, red chili paste and cook stirring for 1 minute. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each sheet.
Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
Deep fry in hot oil until golden.
Serve the vegetarian spring roll hot.
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