Vegetable Spring Rolls

Vegetable Spring Rolls
Photo Credits: Anju Dawar

Crunchy and spicy mini-rolls filled with noodles, sprouts or sautéed vegetables, vegetable spring rolls are a part of Indo-Chinese cuisine. Usually served as starter in parties and formal dinners, this delicious appetizer can also be served as an evening snack. Serve it with tomato ketchup and your kids will love it!

Ingredients for the outer layer

  • All purpose flour (Maida)                                  1/2 cup
  • Corn flour                                                        1/2 cup
  • Milk                                                                 3/4 cup
  • Cooking oil                                                       2 teaspoon
  • Salt                                                                  Pinch
  • Water                                                               3/4 cup

Ingredients for the filling

  • Mixed vegetables, cut into thin strips                 1-1/2 cup

  (Carrot, cabbage, capsicum, spring onions and beans)

  • Soya sauce                                                        2 teaspoons
  • Salt                                                                   1/2 teaspoon
  • Crushed black pepper                                        1/2 teaspoon
  • Cooking oil                                                        For deep frying
  • All purpose flour dissolved in ¼ cup water         3 tablespoons

Procedure

  1. Combine all purpose flour (maida), corn flour, salt, milk and 3/4 cup water in a bowl. Mix well to make a smooth paste. Take care that no lumps are formed.

Tip: If lumps form, strain the batter through a sieve.

  1. Put a non stick flat pan on low heat and grease it with oil. Pour 2 tablespoons of the batter on it and spread out the batter in a medium sized circle.

Tip: You can use a spatula to evenly spread out the batter but don’t make it too thin.

  1. Cook it on low heat. When the pan cake starts peeling off from the sides flip it to other side and cook it for 30 seconds more. Repeat with the remaining batter.
  2. Now heat 1 tablespoon oil in a deep frying pan on medium heat, add chopped spring onions and sauté them for a minute.
  3. Add carrot, cabbage, capsicum and beans in it. Sauté on high heat for 2 to 3 minutes.
  4. Add soya sauce, salt and black pepper and then remove the pan from the heat and keep aside.
  5. Pour oil for deep frying in a deep pan or kadahi (wok) and place it on high heat. While it heats, prepare the rolls.
  6. Lay out a pancake on a flat surface and place a portion of the filling in a line on one of its edge.
  7. Apply a little flour paste (flour dissolved in water) on the edges of the pancake and fold it to make a roll.
  8. Fold the left and the right side of the pancake to make a closed cylinder. Roll the other pancakes the same way.

Tip: Seal the rolls after filling carefully otherwise the filling may leak while frying.

You can store the remaining pancakes in the fridge and use later.

  1. When the oil heats up nicely, deep fry the rolls till golden brown.
  2. Line a plate with paper towels (tissue papers) and transfer the rolls to it so as to soak excessive oil.
  3. Cut each roll into equal bite size portions and serve hot with tomato ketchup.

Note: To convert these into non-vegetarian spring rolls, may add boiled or grilled and shredded chicken into the sautéed vegetables.

Preparation Time: 60 minutes

Serves: 2

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