SPRING ROLLS

INGREDIENTS

  • 2 TSP OIL

  • 2 GARLIC CLOVES, FINELY CHOPPED

  • 1 INCH GINGER, FINELY CHOPPED

  • 1 CARROT, THINLY SHREDDED



  • 4 SPRING ONIONS, FINELY CHOPPED

  • 1 CUP CABBAGE, THINLY SHREDDED

  • 1 TSP SUGAR

  • 1-2 TSP CHILLI SAUCE

  • 1 TSP SOY SAUCE / SOYA SAUCE



  • 2 TSP VINEGAR

  • 1 TSP BLACK PEPPER, CRUSHED

  • SALT TO TASTE

  • 1 TSP CORN FLOUR

  • 7 SPRING ROLL PASTRY SHEETS / WRAPPER



  • 1 TBSP MAIDA / ALL-PURPOSE FLOUR / PLAIN FLOUR

  • OIL FOR DEEP FRYING

INSTRUCTIONS

  • FIRSTLY, IN A LARGE KADAI ADD OIL ALONG WITH FINELY CHOPPED GINGER AND GARLIC.

  • ALSO ADD FINELY CHOPPED SPRING ONIONS.



  • SAUTE THEM FOR A MINUTE OR TILL THE RAW SMELL DISAPPEARS.

  • FURTHERMORE, ADD SHREDDED CARROT AND CABBAGE. SAUTE THEM.

  • ALSO ADD SUGAR, CHILLI SAUCE, SOY SAUCE, VINEGAR, BLACK PEPPER AND SALT.

  • MIX EVERYTHING WELL.

  • FURTHERMORE, ADD CORN PASTE.



  • MIX WELL AND KEEP ASIDE.

  • MEANWHILE, TAKE SPRING ROLL PASTRY SHEET AND PLACE SPOONFUL OF PREPARED STUFFING.

  • PULL AND FOLD OVER THE CORNER TIGHTLY TILL IT REACHES HALF THE SHEET.

  • FURTHERMORE, FOLD OVER SIDES LIKE A ENVELOPE LEAVING NO AIR POCKETS.

  • CREATE CREASE AND ROLL FURTHER.



  • AT LAST, APPLY MAIDA PASTE AROUND THE CORNERS AND SEAL THE EDGES.

  • FURTHERMORE, DEEP FRY THE SPRING ROLL OR BAKE THEM AT 320 DEGREES F.

  • DEEP FRY TILL THEY TURN GOLDEN BROWN STIRRING OCCASIONALLY.

  • ONCE THEY TURN GOLDEN BROWN, DRAIN THEM OVER ABSORBENT PAPER.

  • FINALLY, SERVE CRISPY VEG SPRING ROLLS HOT WITH SWEET CHILLI SAUCE OR TOMATO SAUCE.


NOTE:


  • THE VEGETABLES ARE WASHED AND SANITIZED AS PER SAFETY STANDARDS, HOWEVER WE WOULD ADVISE YOU TO RINSE THE VEGETABLES ONCE AGAIN BEFORE COOKING.

  • THE SPICES AND INGREDIENTS ARE PROVIDED TO A STANDARD MEASURE, YOU MAY USE THEM BASIS YOUR TASTE PREFERENCE.

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