Spring Rolls
Crispy homemade Veg Spring Rolls filled with a flavorful Indo-Chinese vegetable stuffing. Made from scratch with simple ingredients, these golden rolls are perfect for tea-time, parties, or festive snacks.
Equipment
- Saucepan
Ingredients
- 1 cup allpurpose flour/maida
- ¼ cup wate ror as required
For stuffing
- ½ cup carrot grated
- ½ cup capsicum grated
- ½ cup cabbage grated
- 1 onion finely chopped
- 2 green chillies chopped
- ½ teaspoon Ajino moto/Chinese salt
- 2 teaspoon soy sauce
- 1 teaspoon chilli sauce
- 2 teaspoon vinegar
- salt to taste
- pepper to taste
- oil for frying
Instructions
- In a bowl mix flour and water to knead a soft dough and keep aside.
- In a pan add all grated vegetables,stir and add salt,ajino moto,vinegar,soy sauce. Stir till water evaporates(for 2 minutes) and remove from heat.
- Make small balls from dough(size of dumpling). In a flat board take a ball dust worth dry flour and roll to a size of pancake.
- Heat a Tava or pan and put the pastry on it quickly flip it and take out. Fill the stuffing in the center of pastry ,press the left and right corner inside and start rolling from downward to upward .
- Paste the ends with water and press the sides.check out if there is any hole or veggies comes out ,cover it with patch of dough.
- Repeat the procedure with all. Heat oil in a large pan and deep fry the rolls till golden from both sides.
- Serve hot with chutney,ketchup and tea.
Notes
- Make sure the vegetable filling is completely dry and cooled before stuffing to prevent soggy or bursting rolls.
- Roll the wrappers thin for extra crispiness, but avoid tearing.
- Always fry on medium heat for evenly cooked, golden-brown spring rolls.
- Seal the edges tightly using water or a flour paste to prevent opening while frying.
- For a healthier option, you can air fry or bake, though deep frying gives the crispiest texture.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!