TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Spring Rolls

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Ingredients

Ingredients for the covering:

  • 1 Cup Maida/Flour
  • 2tsp Maida/Flour, mix with water to a paste
  • 14 tsp Baking Powder
  • 2tsp Oil
  • Salt to taste
  • Oil for deep-frying

Ingredients for the filling

  • 500gms Cabbage
  • 250gms Carrot
  • 200gms Capsicum
  • 1 Bunch of Spring Onion Scallions
  • 12 tsp Aginomoto
  • 12 Cup Soya Sauce
  • 2tsp Sugar
  • 2tsp Chili Sauce
  • 1tbsp Oil
  • Salt to taste

Method

  • The outer covering can be prepared using Maida/flour.
  • Mix maida, salt, baking powder, oil and using water knead into dough.
  • Divide dough into balls and roll out each one into a thin circle.
  • Roast each circle for a minute or two let it not become crisp.
  • Dice cabbage, capsicum and onion finely, grate carrot.
  • Mix vegetables with aginomoto and mix well.
  • Add salt, sugar, soya sauce and chili Sauce and cook for 3 minutes on high flame.
  • Remove and let it cool.
  • Fill vegetable mixture on the Wanton sheet or the maida/flour bread and roll it tightly.
  • Seal the edges using the Maida/Flour paste.
  • Heat Oil in a wok and deep-fry them till golden brown and crisp.
  • Remove on the kitchen towel and cut each roll into three pieces and serve hot.
  • Add Kheema or boiled Chicken for Non-Veg option

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