Spring Roll
Ingredients
- 15-20 Spring roll sheets
- 2 tsp All purpose flour
- 2 tbsp Water
- 2 tbsp Oil Plus for frying
- 2 tsp Garlic Finely chopped
- 2 tsp Ginger Finely chopped
- 1/2 cup Onion Finely chopped
- 1/2 cup Cabbage Finely chopped
- 1/2 cup Capsicum Finely chopped
- 1/2 cup Carrot Finely chopped
- Salt to taste
- 1/4 tsp Black pepper powder
- 1 tsp Red chilli sauce
- 1 tsp Soy sauce
- 1 tsp Rice Vinegar
- 1/4 cup Spring onion greens Chopped
Instructions
Take out the spring roll sheets from the freezer approximately 45 minutes before you want to make the rolls.
- Mix all purpose flour and water in a bowl and keep aside.
- Heat 2 tbsp oil in a wok.
- When the oil is hot, add ginger and garlic and fry for a few seconds.
Firstly, add onion and fry till translucent.
Then, add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
- Increase the heat and cook till all the water is evaporated and the filling is dry.
- Remove the wok from heat and let the filling cool.
- Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll to cover the filling.
- Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.Secure the ends nicely.
- Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chilli dipping sauce.
Source:www.whiskaffair.com
- Description
Description
Ingredients
- 15-20 Spring roll sheets
- 2 tsp All purpose flour
- 2 tbsp Water
- 2 tbsp Oil Plus for frying
- 2 tsp Garlic Finely chopped
- 2 tsp Ginger Finely chopped
- 1/2 cup Onion Finely chopped
- 1/2 cup Cabbage Finely chopped
- 1/2 cup Capsicum Finely chopped
- 1/2 cup Carrot Finely chopped
- Salt to taste
- 1/4 tsp Black pepper powder
- 1 tsp Red chilli sauce
- 1 tsp Soy sauce
- 1 tsp Rice Vinegar
- 1/4 cup Spring onion greens Chopped
Instructions
Take out the spring roll sheets from the freezer approximately 45 minutes before you want to make the rolls.
- Mix all purpose flour and water in a bowl and keep aside.
- Heat 2 tbsp oil in a wok.
- When the oil is hot, add ginger and garlic and fry for a few seconds.
Firstly, add onion and fry till translucent.
Then, add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
- Increase the heat and cook till all the water is evaporated and the filling is dry.
- Remove the wok from heat and let the filling cool.
- Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll to cover the filling.
- Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.Secure the ends nicely.
- Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chilli dipping sauce.
Source:www.whiskaffair.com