Directions
- 1Mix all-purpose flour, cornflour, a pinch of salt, and water to make a thin batter for the spring roll sheets.
- 2Heat a non-stick pan and using a paper towel or cloth rub a little oil on to the surface.
- 3Pour a ladle full of the batter into the pan, swirl quickly to spread it evenly, and pour the excess batter back into the bowl.
- 4Let the pancake cook and then remove from the pan once cooked.
- 5Place the sheet on a plate dusted with cornflour to prevent sticking.
- 6Repeat the process until all of the batter is used.
- 7For the stuffing, heat oil in a pan and add chopped ginger and garlic.
- 8Add onions, carrots, cabbage and capsicum.
- 9Toss the mixture well on high heat for 2-3 minutes.
- 10Add soya sauce, vinegar, salt, sugar, and white pepper powder.
- 11Toss the vegetables again and cook for another 2-3 minutes until excess water evaporates.
- 12Sprinkle cornflour, add sesame oil, mix, and remove from the pan to cool down.
- 13Once the stuffing has cooled completely, take a spring roll sheet and place some stuffing in the center.
- 14Fold in the sides and then roll tightly.
- 15Seal the edges with a slurry made of all-purpose flour and water to prevent opening.
- 16Heat oil in a deep pan for frying.
- 17Deep fry the spring rolls until golden brown and crispy.
Ingredients
- 100 gms all purpose flour मैदा
- 50 gms corn flour कॉर्नफ्लोर
- 1 pinch salt नमक
- 160 ml water पानी
- 4 tbsp oil तेल
- 2 tsp ginger (chopped) अदरक
- 2 tsp garlic (chopped) लहसुन
- 0.5 cup onions (sliced) प्याज
- 0.5 cup capsicum (shredded) शिमला मिर्च
- 1 cup carrots (shredded) गाजर
- 1 cup cabbage (shredded) गाजर
- 0.25 cup spring onions (sliced) प्याज पत्ता
- 2 tbsp light soya sauce सोया सॉस
- 2 tsp vinegar सिरका
- 1 to taste salt नमक
- 1 pinch sugar चीनी
- 2 tsp corn starch कॉर्नस्टार्च
- 1 tbsp white pepper powder सफ़ेद काली मिर्च पाउडर
- 1 tbsp sesame oil तिल का तेल
- 1 tbsp all purpose flour मैदा
- 1 dash water पानी
Equipment
whisknon-stick panpaper towelladleknifewokspatula
Tips
- Use a non-stick pan for making the spring roll sheets.
- Make sure the batter is thin and smooth.
- Rub oil on the pan's surface before making sheets.
- Dust the sheets with cornflour to prevent sticking.
- Cook the stuffing on high heat for 2-3 minutes to evaporate most of the water.
- Add cornflour to the stuffing to thicken it.
- Roll the spring rolls tightly.
- Seal the edges with batter to prevent opening during frying.
- Deep fry spring rolls until golden brown and crispy.
- Consume spring rolls within 1-2 days for best quality
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