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Friday, 6 July 2012

Vegetable Spring Roll


For stuffing

Cabbage (cut into thin long slices) - 50gms
Carrot (cut into thin long slices) - 50gms
Capsicum (cut into thin long slices) - 50 gms
Potato (boiled) - 1 medium
Spring onion (chopped) - 2 tbsp
Pepper powder - 1 tsp (adjust according to your taste)
Salt to taste
Oil - 2 tbsp + for frying

1. Heat oil in a non stick pan and stir fry all the vegetables with salt and pepper. Stir fry till the vegetables are crisp and tender. Keep this aside.

For the pancake

Milk - 100ml
Cornflour - 1/2 cup
Maida - 1/2 cup
Water - 100ml
Salt to taste
Oil - 2 tsp

1. Mix all the above ingredients to make a thin smooth batter.
2. Heat a non stick pan and put little oil in it. Pour a big spoon of batter in it and spread by rotating the pan so that the batter spreads evenly into a rough round shape.
3. Remove from the pan, when the edges begin to curl up. Dont cook the other side. The pancake should be cooked but not brown.
4. Make all the pancakes in the same way and keep little batter aside for sealing.
5. Heat oil in a deep pan for frying.
6. Take one pancake and put little stuffing on the cooked side, at one end.
7. Fold the left and right side and holding the sides, roll upwards or downwards. Seal the edges with the batter which we had kept aside. Similarly, roll all the other pancakes.
8. Deep fry the rolls till golden brown colour.
9. Once done, transfer it into a tissue paper.
10. Cut it into diagonal pieces and serve it hot with any sauce of your choice.

Vegetable Spring Roll

Thanks for visiting
Happy Cooking!!

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