Spring Roll Recipe

Ingredients

For the covering :

( 1 ) 1 cup maida

( 2 ) 1 table spoon rawa

( 3 ) ¼ tea spoon baking powder

( 4 ) 1 table spoon oil

( 5 ) Cold water

( 6 ) Salt to taste

For the stuffing :

( 1 ) 50 grams french beans

( 2 ) 50 grams carrots

( 3 ) 50 grams cabbage

( 4 ) 50 grams capsicums

( 5 ) 3 table spoons oil + oil for frying

( 6 ) ½ tea spoon ajinomoto

( 7 ) ½ cup sprouted mung

( 8 ) 1 tea spoon chilli sauce

( 9 ) 1 tea spoon soya sauce

(10) 1 tea spoon red chilli powder

(11) Salt to taste

Method

( 1 ) Sieve the flour with salt and baking powder added to it. Add the rawa to the maida. Add the oil and enough water to form a semi-soft dough. Knead the dough. Leave for about 10 minutes.

( 2 ) For the stuffing, cut the vegetables (except beans sprouts) into long thin strips. Soak them in cold water for 2 hours.

( 3 ) Heat the oil thoroughly in a vessel and add ajinomoto powder, capsicum, french beans and mung. Cook on a high flame. Cover the vessel with a lid. Cook for 10 minutes. Add cabbage and carrots. Cook for 2 minutes. Add salt.

( 4 ) Remove it from the flame when all the water evaporates. Add chilli sauce, soya sauce and red chilli powder.

( 5 ) Knead the dough well. Divide the dough into 10 small balls. Roll out each ball into chapatties. Spread the stuffing on one end and roll up. Seal the edges with a little water. Sprinkle a little maida on it.

( 6 ) Deep fry in hot oil. Cut into 1½ pieces when hot.

(7) Serve hot with chilli sauce. The rolls can be half fried and kept aside. Refry them while serving.

Note : The rolls should be fried immediately because if they are kept for some time they will crack.

Courtesy - Aneri - My Favourite Recipe