Hey friends!! How are you all? Hope your all are having tasty cuisines this summer as we got a lot of time to experiment with food this summer.
Thanks to this wonderful lockdown which not only gave us the chance to spend some time with our family but now everyone has become a chef because more or less, everyone did some fun experiments with food and created some tasty.
So today I am going to share recipe of how to make veg spring rolls at home. Spring rolls are a type of snack with a variety of fillings. It is particularly a part of East Asian, South Asian, Middle Eastern and Southeast Asian cuisines. But the name of the cuisine has come from its Chinese name.
Spring rolls is a healthy snack when the filling is loaded with fresh veggies and lean proteins. Spring rolls are also low in fats and calories. When you lack for options for evening snack for your kids but also wants something which is tasty as well as healthy, then veg spring rolls is the perfect say for you for evening snacks this summer.
Now let’s quickly begin with the recipe for crispy veg spring rolls.
INGREDIENTS:
FOR SPRING ROLL SHEETS:
- All purpose flour (maida)- 3/4 cup
- Corn starch- 1/2 cup
- Salt as per your taste
- Water- 1.5 cup
- Corn flour- 1/2 cup for dusting
FOR FILLING:
- Oil- 1 tablespoon
- Garlic- 2-3 cloves
- Green chilli- 2 slit
- Schezwan sauce- 2 tablespoons
- Onion- 1 slice
- Capsicum- 1/2
- Carrot- 1
- Cabbage- 1 cup
- Salt as per your taste
- Black pepper- 1/2 teaspoon
- Red chilli sauce- 2 tablespoon
- Soy sauce- 1 tablespoon
SWEET CHILLI SAUCE:
- Schezwan sauce- 3 tablespoons
- Sugar- 5 teaspoons
- Ketchup- 2 tablespoons
- Chilli sauce- 1 tablespoon
- Water- 1/2 cup
- Corn flour- 1 tablespoon
- Water- 3 tablespoons
FOR SEALING SPRING ROLLS:
- All purpose flour(maida)- 1/4 cup
- Water to thicken the batter
- Oil for frying the spring rolls
STEPS TO PREPARE:
FOR SPRING ROLL SHEETS:
- Take a mixing bowl and pour 3/4 cups all purpose flour (maida). Then add 1/2 cup of corn flour to it.
- Now add salt according to your taste and then add water in the mixture.
- Now mix all the ingredients together to make a smooth thin batter
- Make sure to mix it well so that no lumps are formed in the batter and the batter is completely thin.
- Now take a non-stick frying pan and heat it on low flame. Pour a little batter on the pan and spread it evenly on the pan surface.
- Take the extra batter to ensure that your spring roll sheets are extremely thin and lump less.
- Now heat the batter on low flame until it is cooked into a thin sheet. Take the sheet out of the pan.
- Now take a plate and sprinkle corn starch on the plate evenly and place the sheet on the plate and sprinkle more corn starch on the sheet to keep it dry
- Repeat the same steps to make more spring roll sheets. Make sure your batter is extremely thin so it can spread evenly on the frying pan and extremely thin sheets are formed.
- Make sure to sprinkle corn starch every time your place spring roll sheets one over the other to prevent them from sticking with each other otherwise it will be difficult to separate them.
- Cover the plate with a cloth to prevent it from drying and getting hard.
- Now your spring roll sheets are ready to use.
FOR FILLING:
- Take a wok and heat it at low flame. Then add 1 tablespoon of oil and heat the oil. Then add 2-3 chopped garlic cloves and 2 slits chopped green chilli to it and stir fry it
- Now add 2 tablespoons of schezwan sauce in the pan and again stir fry it om low flame.
- Now add chopped carrot, onion, capsicum and cabbage to the pan and fry it on low flame and keep stirring the mixture.
- Then add 1/2 teaspoon black pepper, 2 tablespoons of red chilli sauce and 1 tablespoon of soy sauce. Then heat the mixture and stir it properly.
- When the veggies turn brownish red then turn the flame off.
- Now your filling is ready to use.
FOR SWEET CHILLI SAUCE:
- Take a small sized wok and heat it in low flame. Then add 3 tablespoons of schezwan sauce, 5 teaspoons of sugar, 2 tablespoons of ketchup and 1 tablespoon of chilli sauce.
- Not cook the mixture under low flame and stir it continuously while cooking. Then add 1/2 cup and again cook it on low flame with continuous stirring.
- Now take a small bowl with 1 tablespoon of corn flour and add 3 tablespoons of water to it and mix it properly make a paste.
- Now pour the paste to the mixture in wok and mix it properly. Then cook it with continuous stirring on low flame.
- When it is cooked then turn the flame off. Do not overcook the sauce otherwise it will not taste good. Now your sauce is ready.
FOR SPRING ROLLS:
- Take a bowl and add 1/4 cup all purpose flour (maida) and add 3 tablespoons of water to it
- Now mix it together to make a slurry which will help to seal the spring roll.
- Now take a spring roll sheet and spread it on a flat surface. Make sure to use that side of the sheet on which corn flour was not applied.
- Take some filling and spread it along a line at one end of the sheet. Now fold the two other ends to seal the filling and start rolling the sheet.
- When you have completely rolled it then apply some slurry which we prepared earlier at the ends of the sheet and seal the sheet to avoid opening of the roll while frying.
- Now your spring roll is ready to fry. Repeat the same steps to make more rolls.
- Now take the spring rolls we prepared and deep fry it in a wok until it turns reddish brown. Make sure that the rolls are fully dipped in the oil to fry it completely.
- Cut the rolls into smaller rolls and serve it with sweet chilli sauce. Now your crispy spring rolls are ready to eat.
I can’t wait to have this yummy crispy spring rolls. You also go and enjoy your crispy snack.
Do tell me in the reviews section, how much you and your family liked this recipe in the comments section💬💬.
For more such yummy and healthy home made recipes, follow and visit us only at:
0 Comments