SPRING ROLLS

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Spring rolls is an amazing indo-chinese dish that is loved by all. It has that perfect crisp from the wrappers and a flavourful filling that triggers your taste buds. 

It is named as "Spring rolls"after the colours from the vegetable filling that signifies the Spring season. The scenary is filled with beautiful colors of nature during this time and the weather is perfect to have a hot, fried snack. The fact that vegetables available during this season are fresh and have amazing quality also cater to the name itself.

The vegetables are cooked just perfect to provide that slight crunchy texture and are infused with the flavors of chinese sauces. 

This time consuming recipe might test your patience but will keep you well engaged and the result is a treat for your own self. It is totally worth it and should be given a try.

PREP TIME: 20-30 minutes

COOK TIME:   20-30 minutes

SERVES:  2-3 

 Level : Moderate

Cuisine : Chinese

Course : Starters or Main Course, depending on your love for spring rolls.

Recipe Notes: Dry out the moisture from the filling while cooking to prevent bursting of the rolls while deep frying. 

Seal the rolls properly.

Deep fry on medium low flame to ensure the crsip

Tags

· Veg  Cuisine Veg

Ingredients For SPRING ROLLS

  • Shredded Cabbage  1 cup
  • Thinly sliced Carrots  1/2 cup
  • Thinly sliced Capsicum  1/4 cup
  • One packet of boiled noodles
  • Spring onion greens, a handfull
  • Ginger, garlic and green chilli paste  1 Tbsp
  • Soy sauce  1 Tsp
  • Chilli Sauce  1Tsp
  • Vinegar  1/2 Tsp
  • Ajinomoto 1/2 Tsp
  • Black pepper Powder 1 Tsp
  • Salt as per taste
  • All purpose flour 2 cups
  • Oil for frying

HOW TO MAKE SPRING ROLLS

  • Knead a semi- soft dough using All purpose flour, salt and water. Keep aside for 20min.
  • Meanwhile prepare the filling. In a pan add oil and heat on high flame.
  • Once the oil is hot enough, add ginger, garlic and chilli paste. Saute for a minute.
  • Add all your veggies in the order as follows:- carrot (saute for a minute), capsicum (saute for a minute) and lastly cabbage (saute for a minute)
  • Add the boiled noodles. Stir - fry for one minute.
  • Add in the soy sauce, chilli sauce, vinegar, black pepper powder, ajinomoto and salt. Cook for one minute or till the water from the vegetables has been evaporated.
  • Keep aside the filling to cool down. Meanwhile, prepare the spring roll wrappers.
  • Take out small portions of dough and roll them slightly, a bit thick with the help of some dusted flour on the surface
  • Prepare 2 such dough ball sheets. Apply enough oil to one side of the 1st wrapper, sprinkle some flour and place the other layer. Apply some flour and roll it out thin.
  • Cook the wrappers on a hot tawa (skillet). 30 seconds on each side or till light golden brown spots appear on the surface.
  • Let it cool for 10 secs and then separate the two sheets. Here you have nice and thin spring roll wrappers ready. Prepare all wrappers.
  • For wrapping, place one tablespoon filling on one side of the sheet. Start rolling, fold the sides to prevent filling from exuding from the spring roll while frying. Complete your roll. Stick the ends with the help of a slurry paste made with flour and water. It is a glue like paste. Prepare all rolls.
  • Deep fry them on medium- low flame until golden brown and crisp. Cut in desired shapes and plate on a bed of shredder cabbage. Serve with schezwan sauce for that oomph. Serve hot.

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