वेज स्प्रिंग रोल्स, घर की शीट से बने । Veg Spring Rolls with Homemade Sheets । Vegetable Spring Roll
Vegetable spring rolls are go-to snacks and are often enjoyed as starters. We are going to prepare vegetable spring rolls with homemade wrappers. Serve these crispy rolls hot with chutney or sauce and everybody’s going to love it.
Follow the directions below along with the images and prepare vegetable spring rolls in no time.
Directions:
1. Mix ¼ tsp of salt and 1 tsp of oil to 1 cup maida.
2. Add 1/2 cup water gradually and bind a soft dough.
3. Apply a little oil on your hand and knead the dough and leave it for 20 minutes to set.
4. Divide the dough into small lumps and fold them into a ball.
5. Dust the dough with dry maida and roll out 3 thin sheets of 3-4 inches in diameter.
6. Apply oil over a sheet, sprinkle dry maida, and paste another sheet over it. Stick 3 rolled sheets likewise.
7. Dust the sheet with dry maida and roll the sheet into 7-8 inches in diameter.
8. Roast the sheet from both sides until the color changes lightly.
9. Separate the wrappers once roasted.
10. To prepare the stuffing, heat 2 tsp of oil in a pan.
11. Sauté 1 tsp of grated ginger and 2-finely chopped green chilies.
12. Add ½ cup chopped beans, ½ cup julienne carrots, ½ cup capsicum, ½ cup red capsicum, 1 cup chopped cabbage to the pan and sauté for 1 minute over high heat.
13. Add ½ tsp salt, ½ tsp crushed black pepper and ½ tsp red chili powder.
14. Mix ½ tsp of soya sauce, ½ tsp of vinegar, and 1 tsp of tomato sauce.
15. Add water to 1-2 tsp of maida and prepare a thick slurry.
16. Put 2 tsp of stuffing at the lower corner of the wrapper while sparing space.
17. Fold the wrapper from the spared ends and apply slurry at the topmost corners and seal the ends.
18. Heat the oil in a Kadai for frying.
19. Fry the spring rolls over medium heat till golden brown.
20. Veg spring rolls are ready to be served.
- Refined Flour - 1 Cup (125 grams)
- Salt - ¼ tsp
- Oil - 1 tsp
- Oil - 2 tsp
- Ginger - 1 tsp, grated
- Green Chilli - 2, finely chopped
- Beans - ½ Cup, chopped
- Carrot - ½ Cup, chopped
- Green Capsicum - ½ Cup, chopped
- Red Capsicum - ½ Cup, chopped
- Salt - ½ tsp
- Black Pepper - ½ tsp, crushed
- Cabbage - 1 Cup
- Soya Sauce - ½ tsp
- Vinegar - ½ tsp
- Tomato Sauce - 1 tsp
- Oil for Frying
- Mix ¼ tsp of salt and 1 tsp of oil to 1 cup maida.
- Add ½ cup water gradually and bind a soft dough.
- Apply a little oil on your hand and knead the dough and leave it for 20 minutes to set.
- Divide the dough into small lumps and fold them into a ball.
- Dust the dough with dry maida and roll out 3 thin sheets of 3-4 inches in diameter.
- Apply oil over a sheet, sprinkle dry maida, and paste another sheet over it. Stick 3 rolled sheets likewise.
- Dust the sheet with dry maida and roll the sheet into 7-8 inches in diameter.
- Roast the sheet from both sides until the color changes lightly.
- Separate the wrappers once roasted.
- To prepare the stuffing, heat 2 tsp of oil in a pan.
- Sauté 1 tsp of grated ginger and 2-finely chopped green chilies.
- Add ½ cup chopped beans, ½ cup julienne carrots, ½ cup capsicum, ½ cup red capsicum to the pan and sauté for 1 minute over high heat.
- Add ½ tsp salt, ½ tsp crushed black pepper and ½ tsp red chili powder.
- Mix ½ tsp of soya sauce, ½ tsp of vinegar, and 1 tsp of tomato sauce.
- Add water to 1-2 tsp of maida and prepare a thick slurry.
- Put 2 tsp of stuffing at the lower corner of the wrapper while sparing space.
- Fold the wrapper from the spared ends and apply slurry at the topmost corners and seal the ends.
- Heat the oil in a Kadai for frying.
- Fry the spring rolls over medium heat till golden brown.
- Veg spring rolls are ready to be served.
