Veg spring rolls

Name: Veg spring rolls
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 cup cabbage; 3/4 cup carrot (grated); 1/2 cup capsicum; 2 onion; 1/2 cup beans; 2 - 3 green chillies (chopped); 1 1/2 tablespoons pepper powder; to taste salt; 1 1/2 tablespoons soya sauce; 1 tablespoon chilli sauce; 1 tablespoon tomato ketchup; schezwan sauce to serve; 3 + 1 tablespoons maida; 3 tablespoons corn flour; water as per requirement

Paran Verma @cook_7821053

Gwalior , India

Veg spring rolls

Paran Verma @cook_7821053

Saved

Ingredients

45 mins

4-serving

1 cupcabbage
3/4 cupcarrot (grated)
1/2 cupcapsicum
2onion
1/2 cupbeans
2 - 3green chillies (chopped)
1 1/2 tablespoonspepper powder
to tastesalt
1 1/2 tablespoonssoya sauce
1 tablespoonchilli sauce
1 tablespoontomato ketchup
schezwan sauce to serve
3 + 1 tablespoonsmaida
3 tablespoonscorn flour
water as per requirement

Saved

Steps

45 mins

1

Saute all the veggies and add salt, pepper powder, chilli sauce, soya sauce, tomato ketchup. Keep it aside and let it cool.
2

Add maida, corn flour and water and mix it to form a batter ( consistency should be like that of a dosa).
3

Heat a non stick pan, pour the batter and form thin crepes / dosas on medium heat. Flip it and no need to cook the other side fully and take it out on a plate.
4

Once all the batter is used up, place a big spoon full filling on the Cooked side of the crepes.
5

To form a roll ; roll half way through and then roll from top and bottom.
6

Make a thik batter from maida and water. Use this water to seal the edges of the roll.
7

Now heat oil in a kadhai and deep fry the rolls. Take them out on the tissue, so that all the excess oil is drained out.
8

Cut the rolls into pieces. SERVE HOT WITH SCHEZWAN SAUCE or any of your favorite sauce.