Baked Veggie Spring Rolls with Indian Flavour - Fusion Style

Name: Baked Veggie Spring Rolls with Indian Flavour - Fusion Style
Cuisine: American
Ingredients: 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced; 1-2 onion, sliced; 1 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. garlic, chopped; 1-2 sprig curry leaves; to taste salt; 2 tbsp. roasted peanuts, crushed; 1-2 tbsp. fresh grated coconut; 1 tbsp. roasted gram flour; 1 tsp. sambar powder; 1-2 tsp. red chili flakes; 1 tbsp. spring onion, chopped; 10-12 spring roll sheets; oil to brush

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Bandhan - Here are some very easy and delicious crispy baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at your place this festive season. You can add any of your favourite veggies too.

I went out of the beaten track and instead of adding the usual soya sauce, pepper and chili sauce, I experimented with our very own Indian flavours. I added fresh grated coconut, crushed roasted peanuts, roasted gram flour (to absorb the moisture), curry leaves, sambar powder and chili flakes to make it more spicy.

I should admit it turned out lip smacking. So go ahead and bring out a different flavour each time you bake these yummy goodies and impress your near and dear ones. Frankly speaking I really enjoyed baking them. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupeach of cabbage, carrots, red, green & yellow bell peppers, sliced
1-2onion, sliced
1 tbsp.oil
1 tsp.mustard seeds
1 tsp.garlic, chopped
1-2 sprigcurry leaves
to tastesalt
2 tbsp.roasted peanuts, crushed
1-2 tbsp.fresh grated coconut
1 tbsp.roasted gram flour
1 tsp.sambar powder
1-2 tsp.red chili flakes
1 tbsp.spring onion, chopped
10-12spring roll sheets
oil to brush

Saved

Steps

1

Slice all the veggies.
2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour.
3

Then add the onions and curry leaves. Saute till it turns slightly brown.
4

Then add the carrots first and stir fry for a minute.
5

Next add all the veggies and salt. Continue to saute for 2-3 minutes.
6

Add crushed peanuts, roasted gram flour, coconut, sambar powder & chili flakes.
7

Mix everything well and switch off the flame. Set it aside to cool down.
8

Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown.
9

Roll it over till the centre.
10

Apply some water on either sides and tuck them in from both ends.
11

Then roll over again till the end & apply some more water at the tip of the sheet.
12

Brush them with oil & arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.
13

Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down.
14

Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.