Vegetable Spring Rolls (with homemade wrapper)
Cooking Instructions
- 1
In a large pan, heat oil add cumin seeds when the seeds begin to splutter add onion and gingergarlic paste saute it for 2 mins.
- 2
Now add capsicum, carrot, potato, cabbage and french beans. Stir fry without losing the crunchiness of vegetables.
- 3
Further, add red chilli powder, turmeric powder, chat massala and salt. Mix it well.
- 4
Lastly, add coriander and mix everything well. Stuffing is ready.
- 5
Spring Rolls Sheet :
In a large bowl add maida, lemon juice, oil and salt mix everything well. Add 4tbsp water and begin to form a dough ball adding more water as needed. Cover and rest for 15 minutes.
- 6
After 15 minutes, knead the dough for another 3-4 mins. Make small balls from the dough. Roll it very thin.
- 7
Now heat the griddle place the spring roll sheet and cook on one side. No need to flip and cook the other side. Prepare all spring roll sheets this way.
- 8
Place the spring roll wrapper in plate with cooked side facing you and cover it with wet cloth.
- 9
Now take a prepared wrapper and place a tbsp of prepared veg stuffing.
- 10
Rub a tsp of maida paste around the edge. Maida helps to seal the roll.
- 11
Now roll and fold the sides making sure the roll is sealed tight.
- 12
Deep fry in hot oil, keeping the flame low.
- 13
Stir occasionally until the roll turns golden brown and crisp. Drain off removing excess oil.
- 14
Finally enjoy veg spring roll with chilli sauce.
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