Veg Spring Roll Recipe | Home-made Spring roll Sheets with Liquid Dough | Chef Sanjyot Keer

Full Written recipe for Veg Spring Roll

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people

Vegetable filling
Ingredients:
• Oil 2 tbsp
• Lehsun (garlic) 2 tbsp (chopped)
• Adrak (ginger) 2 tbsp (chopped)
• Spring onion bulbs 2 tbsp (chopped)
• Pyaaz (onions) 1/2 cup (sliced)
• Gajar (carrots) 1 cup (julienned)
• Shimla mirchi (capsicum) 1 cup (julienned)
• Patta gobhi (cabbage) 1 cup (shredded)
• Safed mirch (white pepper) a pinch
• Salt to taste
• Hari mirchi (green chillies) paste 2 tsp
• Red chilli sauce 1 tbsp
• Ketchup 2 tbsp
• Soy sauce 2 tsp
• Kashmiri red chilli paste 2 tsp
• Vinegar 1 tsp
• Sugar 1 tsp
• Spring onion greens
Method:
• Set a wok on high heat, add oil, garlic, ginger and spring onion bulbs, stir and cook on high heat for 1-2 minutes.
• Further add the remaining ingredients of the filling, stir & cook on high heat for 1-2 minutes.
• Sprinkle some corn flour, about ½ tsp and mix well, finish with spring onion greens and mix well, switch off the flame and allow the mixture to cool down, keep the filling aside to be used later.

Spring roll sheets
Ingredients:
• Maida (refined flour) 150 grams
• Cornflour 150 grams
• Salt a pinch
• Water 475 ml
Method:
• Take a mixing bowl, add maida, cornflour & salt, mix well add water in batches to make a smooth & lump free batter, whisk the batter well, the quantity of water may differ, we need to make the consistency batter flowy, it should not be too thick or too thin.
• To check its proper consistency, dip the spoon in the batter it should coat it while flowing.
• Once the batter is in its appropriate consistency rest the batter for 12-15 minutes.
• Use a non-stick pan and heat until its moderately hot, use a ladle and pour the batter on the pan, take sufficient amount of batter to make a thin spring roll sheet.
• As soon as you drop the batter swirl the pan to spread evenly to make a thin sheet. Do not use any spoon to spread like a dosa.
• Briefly cook the sheet for 30 – 40 seconds on medium flame, use a spatula & remove it efficiently. Cook all the sheets in same way.
• If you face problem in making the sheet, for example while removing the sheet after cooking, the sheet is sticking to the pan, then water content is more in the batter and adjust by adding either cornflour or refined flour and whisk well. If the sheet is spreading evenly after swirling then your batter is thick than the required consistency. Even if the batter is perfect according to you, and still if it’s not coming out efficiently then your pan seems to be hot than the required temperature. Cook on moderately hot pan. These points are very important and do consider them while making them.
• Once the sheets are cooked perfectly place them over a grill or else place them over a plate, make sure to dust the plate with cornflour to avoid from sticking. Dust cornflour between the sheets to avoid from sticking. Keep them covered with a moist cloth until you use them for making spring rolls.

Making of spring roll
Ingredients:
• vegetable filling
• Spring roll sheets
• Maida (refined flour) 2 tbsp
• Water 50 ml
• Oil for frying
Method:
• in a separate small bowl, mix maida & water to make a lump free slurry.
• Take the spring roll sheet, add sufficient amount of vegetable filling, start to fold the either ends inwards to seal the openings, further roll tightly to keep the fillings intact, apply little slurry on the edges and roll to seal the edges, if there are any openings or if you notice a minor crack developing on the sheets just simply apply the slurry and deep fry them. Make all the spring rolls in same way.
• Set a wok on medium heat filled with oil, drop in the spring rolls in hot oil and deep fry them on medium heat until crisp and golden brown in colour.
• Hot & crispy spring rolls are ready, cut them in pieces and serve them hot with ketchup or any dip of your choice.
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