Padmas Navaruchi

Hello friends, how are you?

Have you ever tried the healthy and yummy veg spring rolls?

Let me introduce you. 

You might have come across, a deep-fried snack, veg spring rolls which look like a golden crispy log, stuffed with vegetables, has a tangy Chinese cuisine taste, and is often served as starters in restaurants.

It is so yummy in looks and taste that, you will be asking for more.

The vegetables used in this snack are usually Cabbage, Carrots, Capsicum, Onions, Beans, and spring onions.

It has healthy vegetables, almost half cooked, with pepper, salt, and a few sauces. 

Making of veg-spring rolls :

It consists of 4 procedures.

1. Making of wrappers, for which we need to knead the dough. (outer covering).
2. Preparations are needed for the stuffing.
3. Rolling, and giving the shape of a spring roll.
4. Frying the spring rolls.

Making wrappers for Spring rolls is very easy, and is usually done in 2 main methods.

• One is by kneading dough, using Maida (all-purpose flour) or wheat flour.
• The second one is by making a mixture of Maida and cornflour (1:1 ratio) and making a thin batter of flowing consistency and making thin crepes.

NOTE:

In whatever method you make, do not allow the wrappers to dry. keep it covered in a casserole or wet cloth.

Today I will be showing you, the first method using Maida.

 INGREDIENTS FOR THE DOUGH for veg spring rolls(makes 16 wrappers)

1. All-purpose flour (Maida)- 1 cup
2. Salt-1/2 teaspoon
3. Water -as needed to knead the dough.
4. Maida-1 tablespoon to make a slurry with water. (a paste to stick the open edges)
5. Oil to deep fry, and 2 tablespoons oil more- to smear in between the layers, while making the wrappers.
6. Maida-2-3 tablespoons to sprinkle between layers, and for rolling wrappers.

METHOD OF KNEADING THE DOUGH for veg spring rolls

• Take a bowl or a big plate for kneading the dough.
• Put 2 cups of maida (sieved), and 1/2 a teaspoon of salt into it.
• Mix it well.
• Now adding water, a little at a time, knead a soft dough.

• Smear some oil on top of the dough to avoid drying.

• Keep it covered for resting for 20 minutes.

• NOTE: If you use wheat flour, you need to add,2 teaspoons of oil along with salt, and the rest of the procedures are the same, for making the dough.
• The slurry used in between layers is made out of wheat flour and oil (equal quantity)
• For rolling the wrappers, wheat flour can be used.

By the time the dough rests, let us prepare the stuffing for the yummy veg-spring rolls.

INGREDIENTS NEEDED FOR THE STUFFING FOR VEG SPRING ROLLS: (for 10 numbers of roll)

1. Cabbage-1 big bow -cut in long Julians
2. French beans small bowl.- finely cut
3. Carrots-1 medium-finely cut
4. Capsicum-1 big-finely chopped
5. Onions-2 medium-cut in slices
6. Spring onions-1 handful-chopped finely
7. Green chillies-2or 3-finely chopped
8. Ginger-1 inch piece (grated or finely chopped)
9. Garlic -3-4 cloves (grated or finely chopped)
10. Oil-2 tablespoons
11. Black pepper powder-3/4 teaspoon
12. Table salt-3/4 teaspoon
13. white vinegar-1 teaspoon
14. Soya sauce-1 teaspoon
15. Green chilly sauce-1 teaspoon
16. Red chilly sauce-1 teaspoon

METHOD OF PREPARING THE STUFF FOR VEG SPRING ROLLS

• Take a frying pan, and heat it on low flame.
• Put 2 tablespoons of any cooking oil and let it heat.

• Add chopped ginger, garlic, and green chilies.
• Saute it for at least 60 seconds, or till it becomes brownish in color.

• Now add sliced onions to the pan and saute.

KEEP THE FLAME HIGH.SO THAT THE VEGETABLES DO NOT LEAVE WATER AND REMAIN CRISP.

• Add vegetables, namely:- Capsicum, Carrots, and Beans. Saute.

• Now add cut Cabbage Julians and combine all of them.

• When still half done, add Salt and pepper.

• Let it cook on high flame for a few seconds and then add all liquids namely:- Vinegar, Soya sauce, Green chili sauce, and red tomato chilly sauce.

• At last, add cut spring onions and put off the flame.

• The vegetables you just prepared should be dry. (no water content) 

YUMMY, SPICY, TANGY, AND HEALTHY CHINESE-FLAVOURED STUFF IS READY TO GO IN THE WRAPPER -FOR A VERY DELICIOUS VEG SPRING ROLL.

• Make a paste of 1 tablespoon of maida and a little water, without lumps.
• It acts as gum for sealing the veg rolls securely.

Now comes the rolling part.

ROLLING AND STUFFING METHOD FOR VEG SPRING ROLLS

• After 20 mts, knead the dough again to smoothen it.

• Now roll on a rolling board, making 2 parts. (like a wooden log) 
• Then cut each log into 8 parts and thus you get 16 in total.

• Roll 6 portions, like Poorees but try to roll each in the same size.

NOW SPREAD THE ROLLED POORIS ON THE BOARD.

• Use dry maida flour while rolling.
• Apply oil from edge to edge, without leaving any portion on 5 of the poories, with the help of the brush.
• Sprinkle some dry maida flour on each of them. (optional), can do without this.
• Now keep one on the other and pile up 5 poories and then the 6th one as a covering.

• Slightly press them together and keep them aside.

• Repeat the same to make two more sets

(DON’T LET THEM DRY, COVER, AND KEEP.)

• Now take one portion and with slight pressure roll it into a big chapati.
• Be careful to avoid any folds and uneven rolling.

• Also do not apply too much pressure on the outer edge otherwise they fuse together and will be difficult to separate as thin wrappers.
• Heat a Tawa and as soon as it heats, put the rolled chapati.
• when you see bubbles of air appear on the surface of the chapati. 

• Turn upside down. leave for another 10 seconds.

• Start separating each layer.

• Put them immediately in a hotbox in an air-tight container or in a cloth-covered.
• Wrappers should be transparent.

• This procedure helps to keep the wrappers pliable and soft while stuffing.

Now finally you can deep fry the spring rolls after stuffing

.

note: You can either air-fry, Deep fry, or even cook in the oven.

METHOD OF STUFFING THE ROLLS IN WRAPPERS

• Homemade wrappers are now ready.
• Take a wrapper and spread it on the plate or rolling board.
• Now put the stuff you made on one of the sides.
• Now fold the wrapper on both sides like an envelope.

• Smear the paste of maida and water, which you have made, on the sides and at the last portion where you want to seal.
• Proper sealing is a must or else oil can ooze inside the roll, or the stuffing may leak in oil while frying.
• Now take the portion below the stuffed area roll it over the stuff tightly and continue till the end.

FRYING THE STUFFED VEG- SPRING ROLLS

• Heat a  frying pan and add oil to the deep fry.

• When the oil is medium hot, slip the stuffed rolls carefully into the frying pan.
• Let it fry to golden color, by turning it on all the sides.
• When done remove them on a kitchen towel.

• Serve hot cutting them, into bite-size portions with tomatoes and ketchup.

ENJOY THESE STARTER SNACKS, BEFORE MEALS OR AT PARTIES, OR ON HIGH TEA ON A RAINY DAY

EAT WHENEVER YOU WANT, AND WHEREVER YOU FEEL LIKE.

• NOTE: I hope I could explain each step in detail.
• You can make these wappers well in advance and use them to make hot snacks.
• You can give the shape of a Samosa and also make variations by using different types of stuff.

please give it a try.