Vegetable Spring Roll is an Asian recipe, to try at home for a nice evening snack. It takes little more time to prepare. So, I normally split the process of making outer sheets beforehand a day before and refrigerate it. It saves time for me as I need to cook the stuffing alone. Deep Oil frying is done in the recipe I shared. On the other hand, baking also can be done to avoid deep frying in oil
Ingredients:
Preparation Time: 10 mins | Cook Time: 20 mins
For Dough Preparation:
- Maida – 1 Cup (200 gms)
- Oil -2 tbsp
- Salt, water as required
For Stuffing:
- Mixed Veggies I took Carrot, beans, cabbage, red green and yellow capsicums)
- Onion Sliced – 1
- Soya Sauce – 1 tbsp
- Chilli Sauce – 1 tsp
- Pepper Powder – 1 tsp ( as per taste)
- Oil – 1 Cup (200 ml) for deep frying
Method:
- Prepare dough with all “for dough preparation” ingredients
- Set aside for 15 minutes. After that time, split the dough into balls of equal size
- Using Rolling pin, prepare a very thin round like chapathi. Cut over the edge to get a square shape
- Heat a dosa tawa. Once hot, place the prepared sheet “ten” seconds each side. Repeat the procedure for all the balls to get spring roll sheets (Note: Sheets can be stored in refrigerator and can be used the next day)
- In a pan, add oil. Once hot, add onion and saute it for a minute
- Add carrots, beans and mix everything together. Cook for 2 minutes
- Capsicums, Cabbage can be added now. Saute the mixture and let it cook for a minute
- Now add Soya sauce, Chilli Sauce, Pepper powder and salt in our prepared stuffing mixture
- Take a spring roll sheet, place the stuffing in the middle and close the edges using maida paste (maida with water)
- In a pan, add 1 cup (200 ml) oil for frying. Once hot, add our prepared spring roll into it
- Flip the side after 2 minutes. Take out from the oil when becomes golden brown all on all sides
- For baking, pre-heat oven to 350F. Bake the spring roll for 20 minutes
- Vegetable Spring roll is ready!!!
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