Spring rolls is an Indo-Chinese starter recipe made with fresh vegetables and hence called spring rolls. The tough part of the recipe is making a thin sheet at home. In this post, I have shared the easiest spring rolls recipes. Years back I have seen, the spring rolls sheet recipe, on the Internet and from then I have been the following this method. I also use the same sheet to make Indian Onion Samosa and Onion peas Masala Puri. We can use the spring roll sheet to make many other recipes which I will be sharing in Future posts.
Products you may need for the recipe:
India : Soy Sauce, Basting brush, iron pan
US: Iron Pan
Ingredients
Stuffing:
- 1/2 tsp minced ginger and garlic
- 3 tbsp of sesame oil(Chinese/Japanese sesame oil)
- 1 cup carrot juliennes
- 1/2 green capsicum juliennes
- 1 cup thinly sliced cabbage
- 1/2 to 3/4 tsp whole black pepper powder( adjust to taste)
- 1/4 cup of spring onion
- 1/2 to 3/4 tsp of salt (adjust to taste)
- 1 tbsp of low sodium soy sauce
- 1/2 tsp of rice vinegar(no sugar)
Spring roll sheet:
- 1 cup all purpose flour/maida
- 1/4 tsp of salt
- 1 cup of water(adjust the water level)
Procedure:
Step 1: Stuffing
1. Heat some oil in a pan and saute the ginger and garlic followed by veggies one at a time until soft and cooked well.
2. Add required salt and black pepper powder.
3. Finally, add the soy sauce and vinegar and give a quick mix. Turn off the stove and let it cool completely.
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Step 2: Spring roll sheet
1. Combine all-purpose flour and salt in a small bowl.
2. Add the water and make a lump free and thin batter.
First, make a thick paste and then thin it out with more water this will help to reduce the lump formation.
3. Heat a flat griddle on medium flame. Once the pan is heated, reduce the heat to medium-low.
4. Wipe the pan with little oil. Make sure pan is not oily.
5. Now dip the basting brush into the batter and apply the battle on the griddle to make a thin circle. Continue to apply the batter until the sheet reaches the desired thickness.
6. Let the sheet cook on medium-low heat. When corners look like a paper, slowly lip the sheet with a ladle.
7. For every sheet, make sure the pan is wiped with oil. Otherwise, the sheets may stick to the pan.
8. Stack the sheets on a tray, while stacking place the dry side down. If you’re beginner, apply a thin layer of oil on the sheets and then, stack the sheets.
Step 3:
1. Place the stuffing on 1/4 of the sheet that is closer to you and pick up the sheet closer to you and roll over the stuffing. Now fold in the sides and roll the sheets tightly till the end.
2. To secure the roll, apply (all purpose+water = thick paste) some paste on the ends.
3. Leave the rolls on the counter for 4 to 6 minutes at rest and then deep fry on medium hot oil until golden brown. While frying rotates the rolls. It will take around 4 to 5 minutes on medium hot oil.
4. Remove from the oil and place it on a kitchen tissue to drain the excess oil.
5. If the rolls are long then, cut them into bite-size pieces and serve with sauces of your choice.
