Veg Spring roll with homemade spring roll sheet/ wrap

Spring roll is a classical indo chinese recipe enjoyed by all which is basically a roll with vegetable or meat filling inside. That is eventually deep fried to get crispy and golden outer skin. This is easily available in chinese restaurant and some street side stalls in India. Its a popular dish relished by one and all.

I love chinese dishes and Spring roll is one such indo chinese recipe which I can’t get enough of. However it’s a recipe which must be consumed moderately as its deep fried.

I am sure there are many people out there who love this dish as much as I do, but find it difficult to make at home and therefore find it easier to buy from stall/hotel outside.

The trick is in making the wrap which is very thin and almost translucent . There are various types or methods with which spring roll sheets or wraps are made across the world. But I found one way much easier that I shall be sharing here today.

So let’s start making spring rolls.

Ingredients

For making spring roll sheets/ wraps

Maida/ all purpose flour : 150gm or 1cup
Salt : to taste
Baking/cooking soda : a pinch
Water : As needed

For filling

Oil : 2 teaspoons
Ginger : 1 inch
Garlic : optional
Cabbage(shredded) : 1.5cups
Capsicum(julienne) : 3/4 cup
Carrot(thin slices) : 1/2 cup
Onion : 1 medium size or 1/2 cup sliced
Salt : to taste
Pepper powder : 1/2 teaspoon (adjust as needed)
Green chilli sauce : 1 teaspoon(adjust as needed)
Red chilli sauce : 1 teaspoon
Dark soy sauce : 1.5 teaspoons
Tomato ketchup : 1 teaspoon
Vinegar : 1 teaspoon
Spring onion : 1/2 cup

Sauce

Tomato ketchup : 1 teaspoon
Red chilli sauce : 1/2 teaspoon
Dark soy sauce : 1/2 teaspoon
Vinegar : 1/2 teaspoon
Water : 2 teaspoon

Additional

Maida : 1 teaspoon
Oil : for deep frying
Water : as needed

Preparation method

Lets make wraps. Add maida, salt, baking soda and required amount of water and make smooth lump free batter.
Consistency should as that of dosa batter.
On a heated tawa, pour laddle full of batter and make thin dosas.
Close lid and cook for about 10-15seconds only on one side.
Prepare wraps/sheets as many as needed and keep aside.
Lets now make stuffing/ filling for spring roll.
In a kadai add oil. Once heated add grated ginger & garlic(optional) and fry till raw flavour is gone
Now add shredded cabbage, capsicum, carrot and onion(veggies of your choice)
For flavouring add salt as required, pepper powder, green chilli sauce, red chilli sauce, dark soy sauce, vinegar and tomato ketchup.
Finally add chopped spring onion and cook for a min till veggies are lightly cooked yet crunchy.
Now prepare a slurry by adding maida and water to form paste.
Take a wrap and place the filling towards bottom. Apply paste on edges and fold upwards and sideways till the roll is done.
Seal edges tightly and thoroughly.
Heat oil in kadai and slowly
Drop the rolls.
Cook and rolls till crispy and golden brown. Make as many as needed.
Now lets make sauce by mixing tomato ketchup, red chilli sauce, dark soy sauce, vinegar and water to make dip/sauce in pouring consistency.