These crisp rolls are best-loved everywhere in India. It is believed that these spring rolls originated from China and are relished in the spring season. Spring rolls vary from place to place. China makes it with cabbage and other veggies, Hong kong has its own spring roll as dim sum having meat stuffed within, Taiwan has popiah, Vietnamese have cold spring rolls called Goi cuon, and so on.....
So here's my roll with a few veggies. You could add spring onions, celery, actually, you could customize the filling according to your liking.
To make this recipe, you'll need :
Cabbage (shredded)
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250 grams
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Carrots (grated)
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150 grams
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Bell peppers/ capsicum (sliced)
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2 nos
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Black pepper powder
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1 ½ teaspoon
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Soy sauce
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1 ½ teaspoon
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Salt
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To taste
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Cornflour or maida paste
|
1 tablespoon
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Oil
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For deep frying + 1 tablespoon
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Spring roll wrappers
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20 large sheets
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Method :
1. Wash and prepare the veggies.
2. Add a tablespoon of oil to the wok and cook the veggies until done.
3. Add black pepper powder, salt, soy sauce and mix well. Taste it and add any spice if necessary.
4. Switch off the flame and allow the veggie mixture to cool down.
5. Now, take a wrapper, place the veggie mixture and wrap it to make a spring roll. Secure it with the cornflour (or) maida paste and fry in the moderate hot oil until they turn crisp. They get fried quickly.
6. Serve your spring rolls with ketchup, schezwan sauce, or just alone.
Pictorial :
Wash and prepare the veggies.
Add a tablespoon of oil to the wok and cook the veggies until done.
Add black pepper powder
Add salt
Add soy sauce and mix well. Taste it and add any spice if necessary.
Switch off the flame and allow the veggie mixture to cool down.
Assembling the spring rolls.
Secure it with cornflour or maida paste.
Fry in the moderate hot oil
Serve your spring rolls with ketchup, schezwan sauce, or just alone.
Enjoy!
Notes :
1. Take 1 tablespoon of cornflour or maida, add enough water and make a thick paste. Use this paste to seal the spring rolls. Nonvegetarians can use beaten eggs to seal the rolls.
Thank you for visiting Blessy's Kitchen :)
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