Vegetable Spring Rolls

Indo-Chinese cuisine is every foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Pune.

I for one like this finger food called spring rolls immensely. They are so delectable and have a unique taste. Very simple to rustle up and are full of flavours and colors too. so read on for the recipe:-

For this you will need:-

Spring roll wrappers - readily available in market (if not then)

( Read the instructions written on the packet carefully)

The recipe for making spring roll sheets:-

Cornflour/ corn starch 1 cup

Refined flour (maida) 1/4 cup

Salt to taste


To make spring roll wrappers:-
1. Mix cornflour, refined flour and salt to taste in a mixing bowl. Add two cups of water and whisk thoroughly.
2. Strain the batter and set aside for fifteen minutes. Adjust the consistency of the batter by adding a little water if required.
3. Heat a pan and brush it with a little oil. Now pour a ladle-full of batter into it. Swirl to coat the bottom of the pan and pour the excess batter back into the bowl.
4. Cook over moderate heat till the edges start curling. Peel off or remove in one swift motion. Cool and sprinkle a little cornflour so that the wrappers don't stick to each other. Repeat the process to make remaining wrappers.

For Filling:-

Oil 1 tbsp.+ to deep fry

Onion , thinly sliced 1 medium

Carrots, grated 1big

Green capsicum, cut into thin strips 1 medium

Cabbage, finely shredded 1/2 small

Light soy sauce 1 tbsp

pepper powder 1/4 tsp.

Spring onions with greens, sliced thinly -handful of them  
 

1. For the filling, heat a tablespoons of oil and add onion and carrots and stir-fry for half a minute. Add green capsicum and cabbage and continue to stir-fry for one minute. 
2. Add soy sauce, pepper powder and salt. Add bean sprouts(optional) and spring onions with the greens and stir-fry for about half a minute. Remove and cool the filling to room temperature.  ( Sorry I do not have the picture of this particular stuffing)
3. Mix one tbsp.of cornflour and two tbsp. of water to make a paste. 
4. Divide filling into eight to ten equal portions or according to the number of wrappers. 
5. Place a portion of filling at one end of each wrapper and roll tightly, folding the sides in while you roll. 

6. Seal the ends with the cornflour paste (step 3). The below picture will help you in understanding this process better.

Pictorial tutorial to help you wrap up a Spring roll

7. Heat sufficient oil, deep-fry two or three spring rolls at a time turning frequently, till crisp and golden brown. 8. Drain and place on an absorbent paper and serve hot with Schezwan Sauce (Sichuan sauce).