Monday, 23 July 2012

Vegetable Spring Roll

Spring rolls are made by wrapping an assortment of ingredients in a pastry and then steaming or frying the resulting roll. In China, spring rolls are closely associated with the Spring Festival, which explains the origin of their name. The Spring Festival celebrates the new year and new growth, and many foods are served during the multi-day festival to get celebrants in the mood. Traditional spring rolls have fresh vegetables, green shoots, and light wrappers so that they have a delicate flavor and a light texture which is meant to evoke spring.

What you need to make Spring Roll:
  • Spring roll sheet - 4
  • Onion-1 
  • Cabbage -1/4
  • Capsicum-1/2
  • Carrot-1
  • Spring onion -2 sprig
  • Paneer - 4 cubes
  • Chilli sauce -2 tbsp
  • Soya sauce- 1/4 tbsp
  • Pepper powder- a pinch
  • Cumin powder -a pinch
  • Garam masala-a pinch
  • Salt to taste
Prepration method:
  • Chopped the vegetables into thin fine pieces. Boil the vegetables till cooked.
  • Remove from water and drain it in a muslin cloth. Ensure there is no excess moisture.
  • Add soya sauce,chilli sauce , salt and spice powders to this vegetable mixture.Mix well and keep aside.
  • Lay two spring roll wrappers one on top of the other (the extra thickness will prevent the skin from breaking) and position so that the corners are pointing upwards, downwards and to the sides.
  • Spoon two tablespoons of the filling into the centre of the wrapper. Brush each corner of the wrapper with the water, then bring the two opposite corners on the sides together and, keeping your finger on those edges, bring the bottom corner towards the middle and then roll the pastry up tightly towards the top corner. Tuck the top edge in and seal it with a little of the water or beaten egg yolk. Repeat with the remaining spring roll wrappers and filling.
  • Heat the wok over a high heat and fill the wok to a quarter of its depth with oil. Carefully lower the spring rolls in small batches into the oil and deep-fry for 2-3 minutes, or until golden-brown. Remove  and drain on kitchen paper.
  • Transfer the spring rolls onto a plate and serve immediately.

1 comment:

  1. We missed it guys :(( but really looks tempting!!..Girish, remember that wenever we all will meet, u r definitely gonna cook at my place :P


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