Vegetable Spring Roll- A delicious snack, best with tomato ketchup !!!
Any filling of your choice (Chicken, Egg, Paneer, Lamb ..)
For the filling:
1 tablespoon oil
1 onion, finely chopped
6 French beans, very finely chopped
2 carrots (medium size), very finely chopped
4 tablespoon very finely shredded cabbage
½ piece capsicum
3 teaspoon soy sauce
¼ teaspoon salt (or to taste)
¼ teaspoon pepper powder (or to taste)
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. Sprinkle salt and pepper powder. Keep aside to cool for 10 minutes.
For the spring roll pastry:
Please use same measuring cup to measure flour and water.
1 cup / 200 ml / 8 oz all purpose flour / maida
2 teaspoon ghee
½ teaspoon salt
½ cup + 3 tablespoon water
250 ml oil to deep fry
Maida paste to close the edges (dilute 1 tablespoon maida (plain flour)with 1 tablespoon water. Make a thick paste and keep aside)
In a wide bowl, mix maida , ghee and salt. Add ½ cup water (add extra 1 – 2 tablespoon water if required) and make a medium soft dough (not very soft like chapatti dough). Knead well for 5 – 7 minutes. Cover and keep aside in a container for half hour.
Divide spring roll dough into 7 parts. Roll out each portion very thinly to form a square shape or normal chapati of 13 cm (or make chapatis of 15 cm in diameter and cut each chapati into a square shape of 13 cm x 13 cm).
This recipe step is very important.
Heat roti tawa on medium heat. Reduce the heat between medium and low. Toast each side of the rolled roti very slowly. Do not allow to get golden brown spots (just warm the rotis on both the sides). Remove from tawa and keep aside. Repeat this process for remaining chapatti balls. This process helps the spring roll crispy.
Sample photo of square shape spring roll wrapper
Divide the stuffing into 7 portions. Place each potion on the chapatti 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 please see the photo above and prepare like that ) and seal the edges tightly with 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 (3 - 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). Drain out from oil and place on kitchen towel to absorb extra oil. Serve hot with tomato ketchup.