Monday, 8 December 2014

Spring Rolls

Spring Roll
Spring Roll


                For dough:
                                Purpose flour(maida) – 1 cup
                                Salt – to taste
                                Oil – 1 tbs
                For filling:
                                Noodles – 1 cup boiled
                                Cabbage julienne – ¼ cup
                                Capsicum julienne– ¼ cup
                                Carrot julienne – ¼ cup
        Green chili julienne - 1 no.
                                Onion julienne – ¼ cup
                                Garam masala – ½ ts
                                Black pepper powder – ¼ ts
                                Chat masala – ½ ts
                                Salt – to taste
                For slurry:
                                Purpose flour(maida)/corn flour – 2 tbs
                                Water – 2 tbs
                Oil – to fry


1.       In large bowl mix purpose flour(maida), salt, and oil; make dough. Rest for 10 – 15 minutes.
2.       Mix all the ingredients of filling in other bowl.
3.       For slurry, mix purpose flour(maida)/corn flour and water properly.
4.       Take small portion from dough; roll like roti.
5.       Place small amount of filling on roti.
6.       Spread slurry whole outside of the roti.
7.       Fold up and down side of roti.
8.       Fold other two sides also and press lightly.
9.       Deep fry in medium hot oil till golden color.
10.   Crispy and yummy SPRING ROLLS is ready to serve.

Serving Tip:

             Serve hot with Salsa or Coriander Peanut Green Chutney and Ketch up.

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