Spring roll is a very popular snack and starter in restaurants.In india they are mostly deep fried and served.I like this spring rolls so wanted to try them at home,but since they are deep fried i was not in a hurry to try them.But somedays back i came to know this sping roll wrap recipe which can be shallow fried.I was very excited to try and made them soon.You get ready to use spring roll wraps in stores, but i wanted to make from scratch so i tried it. I made the stuffing using basic indo-chinese ingredients and veges.They were very tasty and with less oil.I also tried this sauce with it using whatever ingredient i felt like adding and sauce was just perfect for them.
INGREDIENTS:
For Outer Wrap:
- 1 egg(or milk)
- 3/4 cup all purpose flour(maida)
- salt
- oil
- butter
For Filling:
- 2 cups cabbage thinly shredded
- 1 cup carrot very finely sliced(like matchsticks)
- 3/4 cup capsicum thinly sliced
- 4 spring onions chopped(whites and greens seperated)
- 1 tea spoon finely chopped garlic
- 1 tea spoon finely chopped ginger
- 1 tea spoon chilli sauce
- 2 tea spoons soya sauce
- 1/4 tea spoon pepper powder
- salt
- oil
For Sweet N Sour Sauce:
- 3/4 cup tomato ketchup(or puree)
- 1 tea spoon minced garlic
- 1 tea spoon minced ginger
- 1/2 tea spoon thinly sliced green chillis
- 1 tea spoon soya sauce
- 1 tea spoon chilli sauce
- 1 tea spoon white vinegar
- 1/4 cup spring onions chopped
- salt
- pinch of sugar
- oil
METHOD:
To make the batter for the wrap, Beat egg in a bowl.Add maida to it and whisk it well , add water little by little to get a smooth batter with dosa batter consistency.Add salt and mix.
Heat a nonstick pan and add little oil.Pour a cup full of batter to form a big thin pancake.When its done on one side flip it and cook the other side.You will get a light yellow colour bit chewy pancake.Repeat the same with the remaining batter.
Now to make the stuffing heat oil in a pan.Add chopped ginger garlic.Saute for 20 secs.Now add the spring onion whites and again saute for more 30 seconds.Now add chopped carrots and capsicum and saute them for few seconds.
Add the shredded cabbage and salt.Saute for few more seconds.Veges should remain crispy, do not cook them much.Now add soya sauce and chilli sauce, cook for few more secs.Now finally spinkle pepper powder and add spring onion whites and toss.Remove from flame.Let it cool.
Make a paste using little flour and water to seal the roll.Take a cooked pancake and spread the filling in the center and tightly roll it into a roll.Seal the edge with the flour paste so that it does not open up.
Heat a tawa and add little oil.Carefully put the sealed roll on it with sealed side down and shallow fry it.When one side done, turn and let the other side get browned.Now add little butter and let the roll get brown and crispy.Cut the rolls.
For the sauce, heat a small kadai and add little oil.Saute ginger and garlic in it for 1 min.Now add green chillis and saute more.Now add chilli sauce and soya sauce and cook for 10 seconds.Add in tomato ketchup and cook on low flame for 30 seconds.Add water to adjust its consistency.Add vinegar, little salt and pinch of sugar.Remove from flame and add chopped spring onion.
Serve the hot spring rolls with sweet N sour sauce.
NOTE: Vegetarians can use little milk in the batter instead of eggs,but taste will change a bit.
You can even deep fry this rolls instead of shallow fry.
Preparation Time: 35 mins
.