Veg Spring Rolls वेज स्प्रिंग रोल

Name: Veg Spring Rolls वेज स्प्रिंग रोल
Total time: 9 min
Cuisine: Indian
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

Serves 1

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Veg Spring Rolls वेज स्प्रिंग रोल

youtube.com

Serves 1

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

Veg Spring Rolls वेज स्प्रिंग रोल

Serves 1

youtube.com

Veg Spring Rolls वेज स्प्रिंग रोल

youtube.com

Serves 1

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.