I was planning on making some special Indian sweet or savory snack for Deepavali. Since Deepavali is already here, I’ll go with whatever I have on hand :)
I had tried this recipe sometime back and it turned out to be very tasty. The procedure is fairly easy and although tedious, makes a great appetizer for a dinner party/potluck. Rolling takes a lot of time, and if you have some help in that area, making this is very easy. You can also roll this and freeze before hand, frying just before serving.
Do try!
Happy Deepavali!!
Spring roll sheets - a whole pack - 50 sheets
Stuffing/palya(enough for 25 spring rolls)
Carrots - medium size - 8 OR big ones - 4
Capsicum - 1
Cabbage - medium sized - 1/2
Spring onions - 1 small bunch
Soya sauce - 1 tsp
Salt
Paste for sealing
maida/all purpose flour + water - thick paste
Method
Shred vegetables finely. In a pan add some oil, add shredded vegetables + less salt and fry till moisture evaporates or you can sauté just enough so that the veggies don’t lose their crunch. Add soya sauce. Add spring onions. Mix it well. Sauté for a min and off the stove. Let it cool.
Make a thick paste of all purpose flour and water.
Heat oil for deep frying.
Cover the sheets with a wet kitchen towel/paper, otherwise they dry up very easily.
How to roll
Take a sheet. Take a tsp of stuffing and put it in a corner.
Tuck the sides and roll to spring roll shape. In the end, take some maida paste and seal the edges.
Since this was very thin, I added 1 more spring roll sheet over this and rolled it in the same procedure.
Fry till it browns. Serve hot with ketch up.
Notes -
- 50 sheets yielded 25 spring rolls - I used 2 sheets per roll. First roll completely, then roll one more sheet.
- The above quantity of vegetables for stuffing/palya was easily enough for 25 spring rolls and there was some more left for 2-3 extra spring rolls.
- Keep all the rolls ready before oil heats up for frying, as they fry very quickly.
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