Spring Roll

Crunchy spring rolls

One of the most loved indo chinese appetizer is Spring Rolls. These cigar shaped crunchy rolls are full of veggies and flavours and can be enjoyed with different kinds of dips.

For filling:
• 1 cup cabbage, thinly sliced
• 1 cup capsicum of different colours, finely chopped
• ½ cup carrot, finely chopped
• 1 cup onion, finely chopped
• 3-4 garlic cloves, finely chopped
• ½ cup green onion, finely chopped
• 1 tsp black pepper
• Salt, to taste
• Soy sauce
• Vinegar
For roll:
• 1 ½ cup all purpose flour (maida)
• 2 tbsp rava
• 1-2 cups of water to knead the dough
• Oil

  1. In a bowl, add the all purpose flour, rava and water to knead into a tight dough, brush it with oil and cover it with a damp cotton cloth and let it rest for 30-45 minutes
  2. In a pan, take 3 tbsp of oil, saute garlic and onion
  3. Now add cabbage, capsicum and carrots. Mix it and cook it well
  4. Add 3 tbsp of soy sauce and 1 ½ tbsp of vinegar, mix it well and add green onions, salt and pepper and mix
  5. Let the cool down
  6. On a flat surface, take a ball of the dough prepared and using a roller pin flatten it very thin
  7. Place 2-3 tbsp of mix prepared on one side and fold it from the edge to cover the mix, then roll it up till till centre. Bring right side to the centre and then left side to the centre. Finally fold it until the open end. Secure it with oil
  8. Repeat the process with remaining dough
  9. In a pan heat some oil and fry the spring rolls on medium flame. Keep turning the spring rolls in between to ensure they are well cooked
  10. Enjoy them with different kind of dips

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