Spring roll is a filled and rolled appetizer. The name is a literal translation of the Chinese chun juan (meaning spring roll). The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within the large area, depending on the region’s culture. Spring rolls are traditionally served on the first day of the chinese new year. These are enjoyed by everyone, specially children.
Ingredients (12-14 rolls)
- Maida(All purpose flour) – 100 gms
- Cornflour – ¼ cup
- Oil – ½ tsp
- Salt – to taste
For The Stuffing
- Oil – 1 tbsp
- Onion – ¼ cup
- Spring Onion Whites – ½ cup
- Carrots – ¾cup (cut into thin strips)
- Cabbage – ¾ cup (cut into thin strips)
- French Beans – ½ cup (cut into thin strips)
- Capsicum – ½ cup (finely chopped)
- Spring Onion Greens – ½ cup
- Soya Sauce – 2 tsp
- Salt – to taste
- Maida paste – 4 tbsp dissolved in 1/4 cup water
- Oil – for deep-frying
For spring roll sheets-
- Take a bowl, add maida, cornflour, oil, salt and mix them with your hands so that the oil is well mixed with maida.
- Add water to make a soft dough. Knead it for 3-4 minutes. Cover and let it rest for an hour.
- Now divide the dough into 12-14 equal portions and roll them into 4 inch diameter circular sheets and keep aside .
- Now take one sheet and apply a thin layer of oil over it. Now take another sheet and place it over the oiled sheet. Now roll it as thin as possible. Similarly, roll rest of the sheets in pairs.
- Heat a tawa on medium heat. Place the above made sheets over the tawa and cook for 5-8 seconds on each side. The sheets shouldn’t be over cooked.
- Now separate the sheets by slowly pulling through the edge. Your two thin sheets are ready. Cover them with a cloth, so that they will not get dry.
- Spring roll sheets are ready.
For the filling-
- Heat oil in a kadai on a high flame till it smokes.
- Add the onion, spring onion whites, carrots, cabbage, french beans, capsicum and saute on a high flame for 4-5 minutes.
- Add the spring onion greens, soya sauce and salt and saute on a high flame for another 2-3 minutes.
- Divide the stuffing into 12-14 equal portions and keep aside.
- Now place a sheet(prepared above) on a flat and dry surface and place a portion of the stuffing on one of its edge. Apply a little flour paste along the edges of the pancake.
- Fold the top edge over the mixture to seal it firmly. Fold both the sides of the sheet to get a rectangle.
- Roll the sheet towards yourself tightly sealing the ends with the flour paste. Keep aside.
- Repeat with the remaining sheets.
- When all the rolls are ready, heat oil in a kadhai and deep-fry till they are light brown in colour.
- Cut each roll into 2 portions and serve hot with schezwan sauce.