Spring Rolls

Ingredients:-

For spring roll sheets:

1/2 cup all purpose flour

2 tbsp cornflour

Water as required

1/4 tsp salt

1 tsp oil

For making spring roll:

Spring roll sheets

For stuffing:

2 tbsp oil

1.5 cup shredded cabbage

1/4 cup shredded carrots

1/2 capsicum, thinly sliced

1/4 cup French beans, thinly sliced

1/4 cup spring onions

1/2 tsp black pepper powder

1 tbsp soya sauce

1 tbsp vinegar

1/2 cup cooked noodles

Salt as required

Oil for deep frying

For sealing paste:

2 tbsp all purpose flour

1.5 to 2 tbsp water

Method:-

To make spring roll sheets:

1. In a bowl take all purpose flour, cornflour and salt. Mix them very well with the help of a spoon.

2. Add in water. Whisk well to get a smooth and thin consistency of the batter without any lumps. Keep in mind that the batter should be of flowing consistency. The batter should be neither be too thick nor too thin.

3. Heat a non-stick pan on a low flame. The pan should be slightly hot and not too hot. Grease or brush the pan with some oil.

4. Now, lift the pan from the gas and add 2 tbsp of the batter. Spread the batter with the spoon in one direction to make a small thin pancake. You have to lift the pan every time from the gas to spread the batter. If you do not do this, then it becomes difficult to spread the batter.

5. The pancakes need to be thin because if they are thick then they might break when rolling and sealing.

6. Cook the pancakes on low flame till the sides start curling and the pancakes turn translucent. The pancakes just need to be cooked. No need to flip over and cook the other side.

7. Once it is done, lift the pancakes with the help of a spatula and place the sheets in a plate with the cooked side facing you.

8. Similarly make the rest of the sheets. Allow the spring roll sheets to cool and stack them with the cooked side facing on top. Keep them covered in a bowl or casserole.

9. You can start making the spring rolls once the spring roll sheets come to room temperature. If not making immediately or for a day or two, keep the sheets covered in the fridge with butter paper between two sheets. 

To make spring rolls:

To make the filling:

1. First, add noodles in hot boiling water and cook them. Drain off the noodles and rinse them with running water. Keep aside.
2. Shred cabbage and carrot. Slice the capsicum in thin strips. Slice the French beans thinly and diagonally. You can also use any veggies of your choice.
3. In a kadhai, heat oil under medium flame and add spring onions. Sauté and add the chopped veggies. Increase the flame and fry the veggies for 5-6 minutes till they get a light crunch.
4. Next add black pepper powder. Further add soya sauce and vinegar. Mix well.
5. Then add the cooked noodles and salt. Add less salt as the soya sauce also contains some salt. Mix them very well.
6. Switch off the flame. Keep the filling aside and allow it to cool down.

To make sealing paste:

1. In a bowl mix all purpose flour and water.
2. Mix it very well to make a lump free thick sealing paste.

To make veg spring rolls:

1. Take one spring roll sheet and place it on a flat surface. Apply the sealing paste on the edges of the sheet.
2. Next place 1 tbsp of the veggie stuffing on one side.
3. Gently but tightly roll the sheet till the end. Seal the end part to the roll and place the roll with the sealed side facing downwards.
4. Spread some paste on the sides. Bring one side touching the roll and press gently. Do the same way on the other side too. Spread the batter again on both the closed edges.
5. Place all the veg spring rolls with the sealed edges facing downwards on the plate.
6. Heat oil in a kadhai for deep frying. Slid down the spring rolls in the kadhai.
7. Once the spring rolls turn light golden in color, turn over and fry the other side. Fry them till the spring rolls turn golden and crisp.
8. Drain them off in a napkin to remove excess oil.
9. Serve the veg spring rolls with tomato ketchup or schezwan sauce.