Spring Rolls

Spring rolls are an all time favourite! It’s a good party starter, as the rolls can be prepared beforehand and be frozen, you will just need to fry them before serving it. Spring roll wrappers are easily available in the markets so you can even skip making your own dough and sheets part. A lot of variations can be done in the stuffing of the spring rolls, as per your preference, you can even bake your spring rolls instead of frying. Here I’ve made simple veggie spring rolls, hope you enjoy it!

Ingredients:

1 cup of all-purpose flour

½ cup milk

½ a cabbage shredded

1 carrot shredded

1 large onion thinly sliced

1 green bell pepper thinly sliced

7-8 cloves of garlic minced

1 tsp ginger and green chilli paste

1 tsp Ajino Moto (Chinese salt)
1-2 tsp soya sauce

Salt as per taste

Black pepper powder as per taste

Oil 

Method:

1.    Start by preparing the dough. In a bowl take 1 cup of flour and about half a cup of milk for binding, add to it about 1 tsp of oil and salt as per taste. Bind the dough nicely; the dough shouldn’t be too soft or too hard. Cover it with a wet cloth and keep aside.

2.    Now for the stuffing, take a wok, add to it about 1-2 tbsp of oil, add the minced garlic, ginger and green chilli paste, sauté for a few seconds and then add the sliced onions & bell peppers sauté for a minute, next add the shredded cabbage & carrot. Keep the wok on a high flame so that the veggies get cooked but also retain its crunch, stir continuously to avoid the veggies from burning.

3.    Once the veggies are cooked, add to it salt and black pepper powder as per taste, 1 tsp of Chinese salt and about 1-2 tsp of soya sauce, mix well and then keep the mixture aside for cooling.

4.    Now divide the dough in equal parts, roll out one part of the dough into a flat thin chapatti, cut out the edges of the thin chapatti to give it a square shape. Place about a tbsp of the veggie stuffing in the centre of the square dough sheet, dab some water on the edges, start by folding from the top edge and roll tightly, seal the side edges and press the edges with a fork.  Keep the rolls covered with a wet cloth.

5.    Once all the rolls are ready, heat some oil in a wok, fry the rolls till they turn golden brown. Place the rolls on a kitchen roll, cut into two and serve!