Veg spring roll

VEG SPRING ROLL

INGREDIENTS

• Maida – 1 cup
• Corn flour – 3 tbsp
• Water to make thin batter – 1 ½ cup
• Salt to taste
• Oil to grease the pan
• ¼ Cup of maida + 3 tbsp of water [ mix together to make a thick paste for sealing ]

PREPARATION

1. Sieve together maida + cornflour + salt .
2. Transfer it to a mixing bowl .
3. Now slowly add water and make a thin + smooth batter of flowing consistency without any lumps.
4. Keep the batter aside for sometime or continue.

METHOD

Heat a nonstick pan on medium low flame .

Grease the pan with little oil .

Once the pan is little hot .[not much ],por  a ladle [2 tbsp for mini rolls ]of batter.

Either spread the batter with a ladle or swirl the pan so that the batter spreads all over in a circular pattern.[very thin pancake ]

Cook on low flames till the pancake leaves the side of the pan and becomes little transparent.

Cook only on one side.

There is no need to cook on the other side .

Lift the pancake with hands or spatula .

Transfer it to a plate .store it covered .

You can also refrigerate it for later use .

Spring roll wrapper is ready to use .

FOR STUFFING

• Cabbage finely – 1 cup
• Carrot finely – ½ cup
• Oil – 1 tsp
• Pepper pwdr to taste
• Soya sauce – 1 tsp
• Salt to taste

METHOD

Heat 1 tsp oil in a pan ,add cabbage and carrot .

Stir fry on medium high for 2 mins. Veges should be crunchy and not soft .

Adjust salt and pepper .

Add soya sauce ,mix well and off the flame .

NOTES – I used my leftover hakka noodles for stuffing .

HOW TO MAKE VEG SPRING ROLL

Place a wrapper on the working platform with the cooked side facing up .

Place 1 or 2 tbsp of noodles stuffing on one side .

Gently give one roll.

Again give one more roll as shown in the image . [gently and tightly ]

Bring both the left and right side together tightly and gently .[see hat the wrapper doesn’t tear ]

Now it will look like an envelope .

Apply some sealing paste .

Now gently roll it till the end  .[don’t apply much pressure ]

If there is any tear ,you can spread little seaaling paste .

Place the rolled spring rolls with the sealed part facing down .

Spring rolls are ready to be fried .

Heat oil in a flat frying pan .

Once the oil is hot slide in the rolls .[oil has to be hot else the rolls will absorb oil ]

Don’t crowd the pan while frying .

Fry it on both the sides by turning till golden and crisp .

Drain and remove on absorbent paper .

Serve immediately when they are crisp .

Serve with any dips / sauces / schezwan sauce / ketchup.

NOTES

1. Remember the pan must not be  very hot while poring and spreading the batter .Otherwise the batter will not spread and stick to the pan .
2. You can try any stuffing whether veg or non veg.
3. U can also use readymade wrappers.
4. U can cling wrap it and refrigerate and use afterwards for frying.

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