Crispy Vegetable Spring Rolls Recipe

Cooking Directions

• STEP 1.To make the batter, in a mixing bowl add ½ cup maida, ½ cup corn flour and a pinch of salt. Mix. Then add water a little at a time to make a thick smooth pouring batter free of lumps.
• STEP 2.Heat a pan and add 1 tsp of oil. Grease the pan by smearing the oil around the pan with a tissue.
• STEP 3.Then spoon a ladle of batter onto the hotpan and spread it by tilting the pan in a circular motion till the batter spread to a large circle shape.
• STEP 4.Cook on medium heat till the edges of the wrapper are lifting away from the pan. Flip the wrapper over and allow it to cook on the other side for a few seconds. Remove from heat.
• STEP 5.To make the filling, heat 1 tsp oil in a pan and add ¼ cup thinly sliced onions, ½ cup thin stirps pf carrot, ¼ cup chopped capsicum, ¼ cup shredded cabbage. Add salt and pepper for taste. Saute till vegetables are tender. Turn off the what. Allow to cook completely.
• STEP 6.To assemble the rolls, place a wrapper on a flat surface. Place 1 tbsp of filling towards one side of the wrapper. Not in the centre. Apply sealant (flour paste) around the edge of the wrapper.
• STEP 7.Gently fold the edge of the wrapper over the filling and roll till the centre of the circle. Apply a little more sealant on the top edge, above the pocket of filling, and bottom edge below it, and fold each edge/ flap in, on top of the middle of the pocket of filling. Continue to roll till the other side apply more sealant on the edge to seal the roll shut. The roll will resemble a small rectangular shape.
• STEP 8.Preheat oil in a kadai for deep frying. When the oil is hot, slide in the rolls one at a time and fry on medium heat until each roll is evenly golden brown and crisp. This will take 3 to 4 minutes. Once evenly browned, remove from the pan, drain excess oil and place on a serving platter.
• STEP 9. Serve with a hot and spicy schezwan sauce.