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Tuesday, July 9, 2013

Vegetable spring rolls - Indian Chinese style

Vegetable spring roll recipe
This light and crispy spring rolls are great as party finger food and evening snacks.

Ingredients for the spring roll wrapper
Maida / All purpose flour - 1 cup
Salt - 1/4 tsp
Butter / Vanaspathi - 1 tbsp
Ice cold water - required

Ingredients for the vegetable stuffing
Shredded carrot - 2 nos
Shredded cabbage - 2 cups
Julienned Capsicum - 1/2 no
Ajinomoto - 1/4 tsp
Salt and pepper to taste
Oil - 1 tbsp
Spring roll recipe
To make spring roll wrapper, in a bowl mix in flour and butter until it resembles like bread crumbs. Add cold water little by little to the flour and knead into stiff dough. Cover the dough with plastic wrap and keep it in fridge for atleast 1 hour.
To make the stuffing, quickly stir fry carrot, cabbage and capsicum until crisp in 1 tbsp oil for 2 mins. Season veggie with ajinomoto, salt and pepper. Allow the stuffing to cool.
Roll the wrapper dough into very thin circle and trim the circle into square. Prepare 8 to 10 dough wrapper. Fill each wrapper with prepared stuffing, roll into cylinders and seal the edges with water.
Again freeze the prepared spring rolls for 20 mins.
Heat oil in a pan to deep fry, on low heat deep fry the spring rolls until cooked and golden color. Serve hot crispy spring rolls with tomato ketchup.
Crispy Spring Rolls
You can freeze prepared spring rolls for 1 month and use as and when required.


Lav said...

looks so crisp and perfect !!

divya said...

oh wow... absolutely love it...

Priya Suresh said...

Extremely crispy and quite addictive rolls.

Aps prabhu said...

I love it.... i use ready made sheets. this one is nice :)

Anonymous said...

I tried this recipe today, once I fried the rolls, while the outer layer was fried well, the inside layer of the dough sheet looked like it was still uncooked and raw. I tried to fry for little longer time till the outer layer was dark brown, but still the layer inside looked raw. Can you advice on what could ve gone wrong. I rolled the dough as thin as possible.

Mythreyi Dilip said...

Hi, there can be two problems. First after placing the filling in the dough you would have rolled the dough wrapper many times, making the rolls thick and dense. And second is cooking the rolls in right oil temperature, that is oil should be at lowest temperature and not smoking hot. If the oil is smoking hot the outer wrapper gets burnt and inner layer raw. Hope I answered your query, you can always get back to me if you have more doubts. Happy new year.

Anonymous said...

Hi Mythreyi , thanks for your really quick and prompt response. Like you mentioned, I did roll the wrapper many times, after I noticed that the inside was raw, I fixed that in the remaining rolls and found it was still little bit raw. May be next time, I will try with reduced oil temperature. You have a wonderful website and the recipes are very interesting. Happy New Year to you too.