|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
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.