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Preparation Time : 10
Cook Time : 30
Total Time : 40
1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
1-2 onion, sliced
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. garlic, chopped
1-2 sprig curry leaves
2 tbsp. roasted peanuts, crushed
1/2 tsp. salt or to taste
1-2 tbsp. fresh grated coconut
1 tbsp. roasted gram flour
1 tsp. sambar powder
1-2 tsp. red chili flakes
1 tbsp. spring onion, chopped
10-12 spring roll sheets
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Saute till it turns slightly brown.
Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to saute for 2-3 minutes.
Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.
Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.
Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet.
Secure it firmly and brush with some oil on both sides. Brush them with oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.
Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.
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