SPRING ROLL

SPRING ROLL

Spring roll sheets

Ingredients
plain flour (maida).   11/2 cup
salt.                            1/2 tsp

Method

1. Sieve the maida and add salt.
2. Make a soft dough with lukewarm water.Keep aside for 30 minutes.
3. Apply oil on hands and knead the dough until it became smooth and elastic.
4. Roll out thin chapati on a flavoured surface or on chakla with the help of balen.
5. Roast the chapatis from both sides on non stick tawa for 10 seconds.

For stuffing

Ingredients
onion sliced.          1/2 cup
capsicum sliced.     1/2 cup
carrot grated.          1/2 cup
cabbage shredded.   1/2 cup
noodles boiled.        1/2 cup
ginger chopped.       1 tsp
schezuan sauce.        2 tsp
tomato sauce.            1 tsp
oil.                            1 tbsp
salt.                           to taste
maida water paste

Method

1. Heat the oil in non stick pan,add ginger and saute on high flame for 30 seconds.
2. Add the onion and saute on high flame for 1-2 minutes.
3. Add the capsicum and saute on high flame for 1 minute.
4. Add the cabbage,carrots,noodles and cook on high flame for 3 minutes.
5. Switch off the flame,add schezuan sauce,tomato sauce and salt and mix well.Keep aside.

Making spring roll 

1. Place the spring roll sheet on a clean dry surface and place 2 tbsp of stuffing in one corner of the sheet.
2. Roll the sheet till 3/4th and fold over from both sides one by one towards the centre.
3. Seal the edges using a little maida water paste mixture.
4. Heat the oil in a deep non stick pan and deep fry the rolls on a medium flame,till they turn golden brown from both sides.
5. Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using sharp knife.
6. Serve with schezuan sauce.