Spring rolls are one of the most popular starters or appetizers that are served in almost all restaurants and food corners across the Asian continent. Spring rolls come in lot of varieties and they are so delicious and tasty especially the Indo-Chinese version is the most tempting. These mouthwatering rolls are excellent and quick starters, be it for morning breakfast or evening snack these crunchy spring rolls are an awesome choice for all of us.
These spring rolls are not only delicious and tasty but also very healthy; they are a blend of vegetables and spices with an aroma that makes you crave for more. For making spring rolls, you can easily get the spring roll wrappers from the super market or you can also prepare these wrappers at home whenever you wish as they are very simple and easy to make at home.
Today, I will share with you the secret of making my version of spring rolls and its outer covering at home as well. The only trick is to keep patience and follow the instructions step by step to make perfect and crunchy spring rolls. So friends, let us quickly note down the ingredients and procedure to make this delectable recipe.
Recipe For Spring rolls (Indo-Chinese)
Preparation time: 40 minutes
Cooking time: 15 minutes
Total Time: 55 minutes
Yield: Approx. 1 dozen spring rolls
Ingredients For Spring Roll Wrappers/Sheets
100 grams All purpose flour or Maida
1 cup of Water or as required
Pinch of salt
For Filling or Stuffing
200 grams of Mixed vegetables (carrot, cabbage, spring onion and capsicum), chopped long and slim/shredded
100 grams of noodles, boiled
1 Green chilli, finely chopped
1 tablespoon ginger- garlic paste
1/4 teaspoon black pepper
1/4 teaspoon red chilli powder
1/4 teaspoon Ajinomoto
1 teaspoon Soya sauce
Salt to taste
Oil for deep frying and 2 tsps extra
1 large wok or frying pan
1 flat non stick pan or tawa
1 large spoon
1 large bowl
1 kitchen brush
1 serving platter
1 shallow dish
1 stirring spoon
1. Firstly, sift the flour in a bowl and add water to the flour to make smooth and thin batter. Check the consistency as the batter should have pouring consistency. Cover and keep it aside for almost an hour.
2. Secondly, to prepare the filling, heat one tsp of oil in a wok or a deep pan. Once the oil is hot, add green chilli, ginger-garlic paste and finely chopped mixed vegetables. Stir fry for a minute and then sprinkle some water and cook covered until the vegetables turn a little soft, yet crunchy.
Then, add boiled noodles, red chilli powder, ajinomoto, soya sauce, black pepper powder, salt and mix well on a high heat for a minute. Now switch off the gas and let the mixture/stuffing cool down. Your filling is ready.
Method for Making Spring Rolls Wrappers/Sheets
Heat a flat non stick tawa or pan and drizzle few drops of oil on it. Spread the oil evenly on the skillet with the help of a paper napkin. To make very thin sheet or pancake of desired size, pour the batter with the help of a spoon and spread it evenly on the tawa exactly the way we make a paper dosa and let it cook on a low flame.
Cook from both the sides until the pancake turns light brown. Remove from the flame and place it on a greased plate. Prepare the remaining wrappers/sheet from the batter in the same manner.
How To Proceed
Spread one spring roll wrapper on the work surface. Place two spoonfuls of the filling mixture on one side of the wrapper. Fold in the edges and roll the wrapper over the filling tightly to form a spring roll. Seal the edges using little water and keep the roll under a damp cloth. Prepare all the spring rolls in the same manner.
You can either deep fry or shallow fry these spring rolls. For deep frying, heat sufficient oil in a kadai. Gently slide 2-3 spring rolls into the hot oil and deep fry until they are golden brown and crisp. For shallow frying, simply heat two tablespoons of oil in a frying pan and shallow fry 1-2 spring rolls at a time until they turn golden brown in color.
Be sure to flip and turn them in between to ensure even cooking. Once they are done, remove from the fire and place them on an absorbent paper to drain away the excess oil. Your delicious and crunchy spring rolls are ready.
It’s time to savor the taste of the delicious and spicy flavor that these crunchy spring rolls will leave on your tongue. Cut them up and transfer them in a serving platter. Serve hot along with tomato ketchup, mint chutney or any dipping sauce of your choice.
There is a lot of room for variation in this recipe as you can make filling or stuffing as per your interest and choice. You can add vegetables as per your choice, all you need to do is chop them finely and stir fry them before filling.
If you wish, you can use different herbs along with vegetables, also you can use soya granules, rice vermicelli, mushrooms, bean sprouts, cottage cheese, tofu etc. in the filling. For a non-vegetarian version, you can add minced pork, shrimp, chicken, prawns, lobster, crab meat etc and also adjust the spices as per taste of your choice.
1. You can also make corn flour paste to seal the edges of the spring rolls.
2. Make sure you fry the spring rolls in small batches.
3. Ensure, that you allow the batter to rest for at least one hour else the wrapper/sheet may tend to break while filling.
4. You can adjust the seasonings as per your choice.
5. While deep frying the spring rolls, make sure that the oil is not too hot.
You can also prepare the filling in advance and store in the refrigerator.