Wednesday, 23 November 2011

Vegetable Spring Rolls / ವೆಜಿಟೆಬಲ್ ಸ್ಪ್ರಿಂಗ್ ರೋಲ್ಸ್ (Re - posted)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Spring roll is a kind of Chinese appetizer which will be perfect for evening snacks. It will have a nice crispy layer from outside and a smooth and spicy stuffing inside. The name 'Spring Roll' is because of Chinese people who eat this dish during Spring festival. 
Spring roll sheets will be available in supermarkets and I used to buy the same earlier. Then, I tried preparing these sheets at home. Preparing the sheets at home is bit time consuming, but if you can't get them from the shop, definitely you can try preparing the sheets at home.   


Preparation Time: 1 1/4 hour
Yield: 8 spring rolls

Ingredients:
1 ) For Spring Roll sheet: (you can buy it from supermarket as well)
     All purpose flour / maida - 1 cup
     Pinch of salt
     Water to prepare the dough

2 ) For stuffing:
     Thinly sliced (lengthwise) onion - 1 cup
     Grated carrot - 1 cup
     Grated capsicum - 1 cup
     Thinly sliced cabbage - 1 cup
     Soya sauce - 1 spoon
     Tomato sauce - 1 spoon
     Red chilli powder - according to taste
     Salt to taste

3 ) Other ingredients:
     Oil for deep frying
     1 spoon of all purpose flour / maida 
     Water 

Method:
1 ) Spring roll sheet:
Mix all purpose and salt in a mixing bowl. Add water little by little and prepare slightly stiff, non sticky dough. Knead the dough well, close the lid and let it rest for 10 minutes.
Divide the dough into 8 equal parts and prepare the dough balls. Roll them into very thin sheets using the rolling pin. Use the dry flour generously while rolling.
Roll the sheets into the shape of circle or square. Cut the edges to give a nice shape. Anyways, shape doesn't matter coz it will be covered once you fold them ;)
2 ) Stuffing:
Squeeze off excess water from the grated vegetables.
Heat 2 - 3 spoons of oil in a frying pan. Add sliced onion once the oil becomes hot.
Fry the onion for 2 - 3 minutes and add grated carrot, capsicum and salt to taste.
Fry the vegetables for 5 - 6 minutes or until they become slightly crispy.
Then, add soya sauce, tomato sauce and red chilli powder. Saute them for 2 - 3 minutes and switch off the flame. Less the water content, it will be better.


Take around 1 spoon of all purpose flour / maida and prepare a thick paste using water.
Take a spring roll sheet and pour around 2 table spoons of stuffing on one edge.
Roll the sheet upto half by keeping the stuffing inside. 
Fold both the edges of the rolled portion into inside and press it gently.
Then, apply the maida paste to the edges and roll the sheet fully. Fix the edges properly so that stuffing won't com out.
Heat oil in a frying pan and deep fry the spring rolls on medium heat. Once they are 3/4th done, take them out and allow to cool for few minutes.
Then, put them in hot oil again and fry until golden brown.
Deep frying twice will make them nicely crispy and will give a nice golden brown color.
Transfer the spring rolls onto a tissue paper to absorb excess oil.
Serve the vegetable spring rolls with tomato sauce.




Sending this over to the event Christmas Delicacy hosted by Julie. 


Sending it to Food of the Month Contest at Food Corner.


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