Sunday, January 16, 2011

Vegetable Spring Roll

For the wrap:
Maida- 240 ml
Corn Flour-45 ml
Oil- 15 ml
salt to taste
water to mix.
For the filling:
Cabbage shredded thin- 500 ml
Onion- 1 medium sliced thin
Carrot- 1 medium slivered thin
Capsicum- 1 small slivered
Cooked noodles- 60 ml(optional)
Spring onions- 2-3 chopped fine
White pepper powder- 1 tsp
Sugar- 1 pinch
Ajino-moto- 1 pinch
Soy sauce- 1 tsp
Salt to taste
Mix the flours and salt for the wrap, add oil and mix well. Add water little by little and make a smooth dough. Roll into 5″ thin rounds. Heat a tawa and lightly toast the rolled wraps and keep aside.
Heat 1 tsp of oil in a pan and saute the onions for a minute. Add all other vegetables other than spring onion, salt, pepper and saute well. Add sugar, spring onion, ajino moto and soy sauce at the end, saute and cool the mixture.
Mix a tbsp of maida in a little water into a paste and keep aside.
Take a toasted wrap, and place 2-3 tbsp of filling on it. Fold the lower end over the vegetable mix, fold both the sides and roll tight. Using the paste, seal the open ends of the roll and keep aside. Prepare all the rolls as above. Heat oil in a pan and deep fry the rolls on medium heat till golden. Drain on tissue and cut in a slant into 1″ pieces and serve with tomato, chilli sauces.

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