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Vegetable Spring Rolls
Preparation Time : 10
Cook Time : 25
Total Time : 35
For the stuffing : Onion (chopped) - 1
Carrots (chopped) - 1/2 cup
Beans (chopped) - 1/2 cup
Spring onions (chopped) - 1/4 th cup
Bell peppers (chopped) - 1/4 th cup
Chopped garlic - 1 tbsp
Chopped ginger - 1/2 tbsp
Chopped green chillies - 1 tbsp
PEPPER powder - 1/2 tsp
Ajinamoto (optional) - 1/4 th tsp
Salt - 1 tsp
Refined oil - 1 tbsp
For outer covering : Maida - 1 cup
Salt - 1/2 tsp
Water - 1/ 2 cup or as required
Outer coating : bread crumbs - 1 cup
Maida - 4 tbsp
Water - 2 tbsp
Refined oil (for frying) - 1 cup
Heat a pan with little oil, once heated add chopped garlic, ginger and green chillies. Once they smell, add the chopped onion and saute till translucent.
Then add the carrots and beans along with some salt. Cook till almost done.
Then add the chopped bell peppers, spring onions. Add pepper powder and ajinamoto and cook till the mixture is dry.
To make the outer covering, whisk the maida, with little salt and water. The batter should be like a dosa batter.
Now heat a non stick pan, put a ladle of the Maida batter like a dosa. Once it is cooked, remove it from heat onto the work table.
Put a spoon of the vegetable mixture and fold it as shown in the picture.
To coat the rolls, Whisk the Maida with water to make a slurry, dip the spring roll in them and coat with bread crumbs. Deep fry these in hot oil. Serve.
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