Spring Rolls

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Serves
    • 6 rolls

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!

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Recipe Rating

  • (4.5 /5)
  • 2 ratings

Ingredients

  • 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

Instructions

  1. For the filling : Heat 1 tbsp oil in a wide saucepan and add in the ginger garlic paste. Saute.
  2. Add in all the vegetables one by one and saute for 2 minutes on a high flame.
  3. Add in all the sauces, vinegar, salt and pepper and saute for 2 more minutes.
  4. Switch off gas and let this mixture cool.
  5. 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.
  6. 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.
  7. Fold in both the sides and make a tight roll.
  8. Use the maida paste to stick the end and close the roll properly.
  9. In the same way make all 6 rolls.
  10. Heat oil in a deep kadhai.
  11. Fry the rolls on medium heat till golden brown all over.
  12. Cut each roll in the centre and serve hot with either tomato ketchup or schezwan sauce.

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