VEG SPRING ROLL BY CHEF SANJYOT KEER

Full recipe for Veg spring roll

Prep time: 15 mins
Cooking time: 20 mins
Serves: 4

Ingredients:
• Cabbage 1 cup (shredded)
• Carrot 1 cup (julienned)
• Salt 1 tsp
• Refined flour (maida) 2 cups
• Baking soda ½ tsp
• Salt to taste
• Water 2 cups
• Oil 1 tbsp
• Ginger 1 tbsp (chopped)
• Spring onion bulbs 2 tbsp (chopped)
• Capsicum ½ cup (julienned)
• Pepper powder a pinch
• Soy sauce 2 tsp
• Red chilli sauce 1 tbsp
• Vinegar 1 tsp
• Spring onion greens 1 tbsp

Method:
• In a bowl mix the cabbage and carrots with salt, keep aside for 10 mins so that they release their moisture. Transfer it to a muslin cloth and squeeze until they release their excess moisture.
• In a separate bowl add the refined flour, baking soda and salt and mix well, add water and make a smooth batter ensuring there are no lumps, rest it for 10 mins.
• Heat oil in a wok on medium high flame, add the ginger, spring onion bulbs and capsicum, sauté on a high flame for a minute.
• Add the dehydrated or squeezed carrots and cabbage, salt & pepper, soy sauce, red chilli sauce and vinegar, mix well and sauté for 1-2 minute.
• And spring onions and mix well once again, switch of the flame, your veggie filling is ready and set aside to cool down to room temperature.
• Set a dosa tawa or any tawa on medium heat and pour a spoonful of batter, spread like a thin dosa to make spring roll sheets. Make as many as you want.
• Just cook briefly for 30 seconds and set aside.
• Spread the veggie fillings over the freshly prepared spring roll sheets, roll it by bringing the ends together and seal the ends with the slurry or the batter prepared. If you want you can refrigerate for 10 minutes or you can also choose to fry directly.
• Set oil in a wok or kadhai on medium high heat, fry the spring roll carefully without overcrowding the pan until they are crispy and golden brown.
• Your spring rolls are ready and serve them hot with Schezwan dip or ketchup or any dip of your choice.

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