Spring Rolls

Name: Spring Rolls
Total time: 1800 s
Yield: 3 serves
Cuisine: Indian
Ingredients: as required Finely Chop all the vegetables as per your choice; as required Carrot, Cabbage, Capsicum, Beans, Spring onions; 2 cup wheat flour or all-purpose flour; as required Some boiled Noodles; to taste Salt; 2 tbsp Red chilli sauce; 2 tsp soya sauce; as per need Sugar optional; 2 tbsp oil

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

#Sc2
#Theme2
#SummerDelightandRamadan
This is the rolled appetizer kind of wrapper, fillings and cooking techniques used as well as name depending on the regions culture found in Chinese and Southeast Asian cuisines. Here I gave a twist in the recipe filled Veggies in the wheat flour and baked instead dip fry.

Anoli Vinchhi @cook_25690120

Basically From India,Recently in UK😊

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Ingredients

30mins

3 serves

as required Finely Chop all the vegetables as per your choice
as required Carrot, Cabbage, Capsicum, Beans, Spring onions
2 cupwheat flour or all-purpose flour
as required Some boiled Noodles
to taste Salt
2 tbspRed chilli sauce
2 tspsoya sauce
as per need Sugar optional
2 tbspoil

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Steps

30mins

1

Par boil the Noodles by add oil and salt.
2

Take the wheat flour add oil and salt and bind semi soft dough and rest for 15-20mins
3

Take the kadhai and then add oil and saute all the vegetables one by one for about 5-7 minutes add salt and sauces and now mix noodles very well and switch off the flame keep aside to cool down
4

Now take the small portion of dough and start rolling in the round shape and fill the Noodles - Vegetables mixture in the centre and close the Rolls and prick both ends with fork
5

Now dip fry them OR Bake them by brushing oil over the rolls and bake them for around 5-8 minutes till the rolls are crisp.
6

Cut them into pieces and serve them hot with sauces and chutneysp