Spring rolls with kimchi salad and schezwan sauce dip

Name: Spring rolls with kimchi salad and schezwan sauce dip
Total time: 2700 s
Yield: 16 rolls
Cuisine: Indian
Ingredients: 2 cups semolina; as needed Water; as needed Salt; 1 medium cabbage thinly sliced; 1medium onion thinly sliced; 2 carrots shredded; as per taste Salt; 2 tsp oil; 2 tsp ginger garlic paste; 1 tsp red chilli powder; 1 tbsp green chilli sauce; 1 tbsp red chilli sauce; 1 tbsp vinegar; 1 tbsp soy sauce; 3 tsp All purpose flour for slurry; as needed Maida for rolling the balls; as needed Smoked mustard oil for Deep frying

Manisha Madan (Thedelhifoodiecouple) @cook_17299084

Delhi

#technique2 - so to the second day and second technique of Deep frying I made spring rolls with semolina sheets stuffed with cabbage, carrots and onion. And served them with schezwan sauce and kimchi salad.

Manisha Madan (Thedelhifoodiecouple) @cook_17299084

Saved

Ingredients

45 minutes

16 rolls

sheets For
2 cupssemolina
as needed Water
as neededSalt
For stuffing
1 medium cabbage thinly sliced
1medium onion thinly sliced
2carrots shredded
as per tasteSalt
2 tspoil
2 tspginger garlic paste
1 tspred chilli powder
1 tbspgreen chilli sauce
1 tbspred chilli sauce
1 tbspvinegar
1 tbspsoy sauce
3 tspAll purpose flour for slurry
as neededMaida for rolling the balls
as neededSmoked mustard oil for Deep frying

Saved

Steps

45 minutes

1

Firstly grind the semolina and salt as per taste in the mixer.
2

Now slowly pour some water and knead a soft dough out of it.
3

Keep it aside covered with a wet muslin cloth for 15-20 minutes.
4

Now, we will prepare the stuffing. Add some oil in a pan, add the ginger garlic paste to it. Saute it.
5

Then add the sliced onions, cabbage and shredded cabbage. Saute it for a while.
6

Then add the salt and red chilli powder to this. And the sauces and vinegar. Give this all a nice mix.
7

And your stuffing is ready.
8

Now we will prepare the sheets for spring rolls.
9

Divide this dough into medium lemon sized balls. I could make out near bout 16 balls out of this much dough. Try to make this in an even number because we will be making 2 sheets together.
10

Roll a ball with a pinwheel to the size of a poori. And then take another ball roll it the same way to the same size.
11

Now spread some oil on both the rolled sheets. Sprinkle some maida on it nicely. Cover the one sheet with the other sprinkled maida side down.
12

Again roll it as thin as much you can. And then put it on the hot tawa or griddle pan.
13

As it starts puffing up. Flip it to the other side. And as it again puffs up. Remove it from the griddle.
14

And separate the sheets from the cover from where you see it's getting separated.
15

Make all the sheets this way.
16

Now make a thick slurry of maida that can be used as fevicol so that the rolls doesn't open.
17

Now put the stuffing on the lower side of the sheet. And spread the slurry in U-shape on the other side of the sheet.
18

Turn the upper and lower sides so that they stick. And then roll it tightly. And your roll is ready.
19

Make all the rolls this way.
20

Add oil in a pan for deep frying. And fry these rolls to golden colour.
21

And serve it with your choice of dip. Enjoy hot!😍👍