Sorry friends! Posting this recipe after quite some time as was crazy busy with work commitments. Missed taking time out for my passion…..cooking! This one’s a classic recipe which is pretty easy to make and is definitely loved by the young and old alike. SPRING ROLLS! I’ve made them with a Chinese filling, but you can become creative and use the stuffing of your choice as well. Make them as an appetizer at parties or as a snack to fill the in-between hunger pangs. Either way, this dish is sure to tantalize your taste-buds!
- Prep Time
- Cook Time
- 6 rolls
- Difficulty Level Moderate
- (4.5 /5)
- 2 ratings
- 6 spring roll pattis (theses are easily available in market in the frozen foods section)
- 1 tbsp cabbage cut into thin strips
- 1 tbsp carrots cut into julienns
- 1 tbsp french beans cut finely
- 1 tbsp green capsicum cut into thin strips
- 1 tbsp spring onion whites and greens chopped finely
- 1 tsp ginger-garlic paste
- 1/2 tsp pepper powder
- 1/2 tsp soya sauce
- 1 tsp red chilli sauce
- 1/2 tsp cooking vinegar
- 1/2 tsp maida, 2 tsp water to make paste
- salt to taste
- oil for deep frying
- For the filling : Heat 1 tbsp oil in a wide saucepan and add in the ginger garlic paste. Saute.
- Add in all the vegetables one by one and saute for 2 minutes on a high flame.
- Add in all the sauces, vinegar, salt and pepper and saute for 2 more minutes.
- Switch off gas and let this mixture cool.
- Make a thick paste out of the maida and water. This will be used to stick the sides of the roll closed so that the stuffing doesn't come out while frying.
- Now take one patti and wet it slightly with a little water from both sides. Take a spoonful of the filling and place it at one end.
- Fold in both the sides and make a tight roll.
- Use the maida paste to stick the end and close the roll properly.
- In the same way make all 6 rolls.
- Heat oil in a deep kadhai.
- Fry the rolls on medium heat till golden brown all over.
- Cut each roll in the centre and serve hot with either tomato ketchup or schezwan sauce.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..