A deep fried snack, best with tomato ketchup.. Recipe partially adapted from delights of Goa by Alda Figueiredo !!
For the spring roll pastry:
1 cup / 200 ml all purpose flour / maida
1 teaspoon corn flour
1 tablespoon oil or ghee
½ teaspoon salt
½ cup water
250 ml oil to deep fry
In a wide bowl, mix maida, corn flour and salt. Rub with ghee or oil for 5 – 7 minutes until flour well combined with ghee or oil. Add ½ cup water (add extra 1 – 2 tablespoon water if required) and make a soft dough. Knead well for 5 – 7 minutes. Cover and keep aside in a container for half hour.
For the filling:
Any filling of your choice
1 tablespoon oil
1 onion, finely chopped
4 French beans, very finely chopped
2 carrots, very finely chopped
2 tablespoon very finely shredded cabbage
½ piece capsicum
2 teaspoon soy sauce
Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Keep aside to cool for 10 minutes.
Divide spring roll dough into 7 - 8 parts. Roll out each portion very thinly to form a square shape (or make chapatis of 16 cm in diameter and cut each chapati into square shape of 13 cm x 13 cm).
Divide the stuffing into 7 – 8 portions. Place each potion on the pastry just below the centre, fold the bottom half over the stuffing. Fold the right side towards the centre, do the same for the left side. The shape should look like an envelop (or see the photo and prepare like that ) and seal the edges tightly (or seal with the paste made with the flour and water).
Heat oil in a pan. Reduce the heat to medium and wait for 1 minute. Do not fry on high heat. Deep fry spring rolls (4 at a time) until golden color on both the sides (approximate frying time for each side is 6 – 7 minute on a medium to low heat). Remove them from the pan. Drain and place on kitchen towel to absorb extra oil. Serve hot with tomato ketchup.