Vegetable Spring Rolls

Why we call them as "SPRING" rolls instead of "VEGGIE" rolls ?
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anybody had this doubt like me ;) .... he he .... check here ;)


Ingredients:
Spring roll/Wanton wrappers - As required
Grated carrot - 1/2 cup
Finely chopped beans - 1/2 cup
Finely chopped cabbage - 1/2 cup
Finely chopped green chillies - 3
Pepper powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Coriander leaves - few, chopped
Salt to taste
Oil for deep frying
Maida /Wheat flour - 1 tablespoon

Method:

Add one teaspoon of oil to a pan. Add ginger garlic paste and chopped chillies to it and fry until the raw smell goes off.

Then add all the grated and chopped vegetables, pepper powder, salt to taste and saute for 10 minutes.

Swich off the flame and allow it to cool.

If you are using readymade spring roll wrappers, defrost them and wrap them in a clean damp cloth, otherwise they will get dry soon.

We can also use maida dough rolled into thin, instead of readymade wrappers.


Once the filling is cool, spread it on the top corner of the wrapper, and fold into cylindrical or triangluar shape.



Mix maida or wheat flour with little water and use it as glue, to close the ends.

Heat oil in a pan, sufficient for deep frying. Put the rolls one by one and fry them until they are golden brown.


If you are health-consicious, bake the rolls in oven for 15 minutes.

Tasty hot spring rolls are ready to serve with chilli/tomato sauce.


Cooking time : 45 minutes
Makes 15-20 rolls.


I am sending this entry to Hot and Spicy and a Pakora contest, an event
hosted by Rushina Munshaw.

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Thank you Rekha, Sanhita and Srilekha:) Hug you all!!!

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