Spring roll

Spring rolls!!
When we were young, any visit to the Chinese restaurant was incomplete without Spring rolls.
Crisp on the outside with mouth watering vegetables inside.
Now that spring roll wrappers are available in the market, we can easily make it at home as an evening snack for kids.

I have made a standard filling with loads of vegetables.
The usual filling has onion, cabbage, carrot and capsicum. I had added zucchini and beans. And I cut the vegetables as small cubes, to make cooking easier. You can always 'julienne' them.

Ingredients:

Standard ingredients are onion , carrot, cabbage, capsicum , green chilli, ginger and garlic. My addition is zucchini and beans (not pictured). Feel free to omit. 

For 40 sheets Phyllo / Filo Pastry, I have taken 1 bowl chopped of each vegetable.

(To know how to make Homemade Phyllo Sheets at home, please follow the recipe)

Salt

Pepper

Celery

Sugar - 1 tbsp

Tomato sauce - 1tbsp

Soya sauce - 1 tbsp

Maida / all purpose flour - 1 heaped tbsp mixed with water to make a thick paste

Oil -2 tbsp + extra for deep frying

home made warka sheets

 

Recipe is pretty straight forward.

Heat oil, add in the green chilli, ginger and garlic and fry till golden

Add the onion.

Once it gets translucent add the carrot.

After 2 minutes of frying add the zucchini.

And after 30 seconds add the cabbage and capsicum.

You may add the beans also.

Season with salt and pepper.

Make a well in the middle and add the sugar.

When it caramelises, add the sauces.

Mix well, and keep to cool.

Garnish with celery.

Roll this vegetable mix in the spring roll wrapper and use the thick maida / all purpose flour batter to seal the edge.

Deep fry and enjoy.