- Prep Time: 35 minutes
- Cook Time: 40 minutes
SPRING ROLLS
Ingredients
- Wrapper - (Can Substitute store wrapper )
- FOR WRAPPER
- All Purpose Flour ( Maida ) - 1 Cup
- Corn Flour - 1 Cup
- Egg - 1
- Water - To Make Paste
- Salt - As Per Taste
- FOR FILLING (Vegetables)
- Thinly Chopped Cabbage - 1/2 Cup
- Shredded Carrots - 1/2 Cup
- Thinly Chopped String Beans - 1/2 Cup
- Assortments of Bell Peppers - 1/4 Cup
- Bean Sprouts - 1/2 Cup
- Chopped Garlic - 6-7 Cloves
- Chopped Green Chillies - 2
- Black Pepper Powder - As Per Taste
- FOR FILLING (Chicken)
- Boiled and Shredded Chicken - 1/2 Cup
- Ginger Garlic Paste - 1/2 Teaspoon
- Salt - As Per Taste
- Black Pepper Powder - As Per Taste
- FOR FILLING (Shrimp)
- Chopped Shrimp - 1/2 Cup
- Corn Flour - 1 Teaspoon
- Ginger Garlic Paste - 1/2 Teaspoon
- Soy Sauce - 1/2 Teaspoon
- Black Pepper Powder - as Per Taste
- Ajinomoto (Optional) - a Pinch
- Cooking the Filling
- Oil - As Needed
- Ajinomoto (Optional) - 2 pinch
- Soy Sauce - 1 1/2 Teaspoon
- Red Chili Sauce - 2 Teaspoon
- Black Pepper Powder - As Per Taste
- Chopped Spring Onion - 2
- Chopped Cilantro - 1 Tablespoon
- Sugar - 1/2 Teaspoon
Instructions
Wrapper Preparation:
- Mix all purpose flour, corn flour, egg, and salt together. Add water to create a semi thick paste. Create thin round pancakes.
Filling Preparation:
- Vegetables: Keep aside all of the chopped vegetables in a bowl. Keep a mixture of chopped green chilies, chopped garlic and black pepper separately.
- Chicken: Apply ginger garlic paste, salt, black pepper to the chicken. In a vessel add little water to boil the chicken. Once cooked, remove the chicken from the water and shred the chicken into small pieces and keep it aside.
- Shrimp: Cut the shrimps into small pieces. Marinate the shrimps with corn flour, ginger garlic paste, salt, soy sauce, black pepper and pinch of ajinomoto.
Cooking the filling:
- In a hot wok, add oil and stir fry all the vegetables.
- When you cook string beans, bean sprouts, and carrots, cover the wok with a lid and cook till it is slightly tender. Remove the vegetables and keep them aside.
- Next stir fry the shrimps. Add oil if needed. Remove the shrimps and keep it aside.
- Add the shredded boiled chicken in the hot wok and stir. Add oil if needed.
- Add the vegetables and shrimps with the chicken and mix it well. Add ajinomoto, soy sauce, sugar, chili sauce, black pepper and mix everything well. Turn off the heat when the ingredients are dry. Add spring onions in the end and mix well and let it cool.
Making Spring Rolls
- Lay the spring roll wrapper on a flat surface in a diamond shape and fill each wrapper by laying the mixture in the middle, lengthwise. Approximately 1 tablespoon of mixture per wrapper.
- Close the wrapper by rolling and and tucking the ends in. Seal the wrapper in an envelope shape and seal it with dabbing little water.
- Heat oil in deep vessel on medium heat.
- Deep fry the spring rolls on medium heat.
Goes best with Dipping Sauce.
Add to Favourites
