Thursday 7 November 2013


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

For spring roll sheets
1 cup all purpose flour (maida) 1/2 cup for dusting and making paste
3 tbsp refined oil
 salt to taste

2 tbsp oil
1 finely chopped onion
1/2 carrot finely chopped or shredded
8-10 finely chopped french beans
1/2 cup shredded cabbage
1/2 cup shredded capsicum
1/2 tsp white pepper
1/2 tsp sugar
salt to taste
2tsp soya sauce

  1. Heat oil add onions stir fry for 1 minute add all the other vegetables stir a bit and add salt pepper and sugar.
  2. Add soya sauce and mix well and keep it aside.
  3. For spring roll sheets sift flour and salt and gradually add water and make a smooth dough.
  4. Keep the dough on rest for 10-15 minutes.
  5. Now take two lemon sized balls of dough and roll out into a really thin translucent roti using maida for dusting. Keep aside.
  6. Now roll out another part in the same way.
  7. Brush with oil, sprinkle lightly with all purpose flour and place the first roti on top of the second one.
  8. Roll out both the rotis together again and spread them to the maximum with the help of rolling pin.
  9. Now, cook this roti on a medium hot Tawa/pan for 10 seconds on one side then flip the side and cook the other side as well for 10 seconds.
  10. Lift off from tava and carefully peel open to separate the two rotis that were earlier stuck together. 
  11. Make rest of the sheets the same way. 
  12. In a bowl, mix 3 tbsp all purpose flour and 2 to 3 tbsp water..
  13. Stir very well to make a thick paste without any lumps.
  14. Now take one sheet and keep the cooked side facing you. make sure that the sheets are at room temperature before using them.
  15. Now with your fingertip, apply the paste on the edges of the sheets and place 1 tbsp of the veggie stuffing in the center lengthwise.
  16. Seal both the sides from sideways. spread some batter on the sealed edges then bring the open side on top of the roll. Press gently and seal it.
  17. Do the same with rest of the sheets. You can brush them with little oil and keep them in fridge wrapped in a foil of cling film till the time of serving. 
  18. Deep fry at the time of serving. Heat oil in a pan or kadahi and gently slid on spring roll in medium hot oil .
  19. Deep fry them till they are crisp and golden in color from all the sides.
  20. Remove them with a slotted spoon and keep them on a kitchen towel or absorbent paper.
  21. Serve the spring rolls hot with red chili sauce or tomato ketchup.

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