- cup maida / plain flour
- ▢ 2 tbsp corn flour
- ▢ ½ tsp salt
- ▢ 2½ cup water
for stuffing:
- ▢ 2 tbsp oil
- ▢ 3 clove garlic (finely chopped)
- ▢ 2 chilli (finely chopped)
- ▢ 2 tbsp spring onion (chopped)
- ▢ ½ onion (sliced)
- ▢ 1 carrot (julienne)
- ▢ 2 cup cabbage (chopped)
- ▢ 5 beans (chopped)
- ▢ ½ capsicum (chopped)
- ▢ 2 tbsp vinegar
- ▢ 2 tbsp soy sauce
- ▢ 2 tsp chilli sauce
- ▢ ¼ tsp pepper powder
- ▢ ½ tsp salt
other ingredients:
- ▢ ½ cup maida paste (for sealing)
- ▢ oil (for frying)
- firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.
- add 2½ cup water and mix well using a whisk.
- whisk until a smooth lump-free batter is formed adding water as required.
- now grease the pan and pour a ladleful of batter on a hot pan.
- swirl once making sure the batter is uniformly spread.
- cook for a minute or until the sheet is cooked without browning.
- now flip over gently and continue to cook.
- finally, spring roll wrapper is ready. you can cover and use to prepare patti samosa or spring rolls.
how to prepare veg stuffing:
- firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.
- add ½ onion and stir fry on high flame.
- now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum.
- stir fry without losing the crunchiness of vegetables.
- further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.
- mix well making sure everything is well combined. stuffing is ready.
how to fold and fry spring roll:
- firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing.
- rub a tsp of maida paste around the edge. maida helps to seal the roll.
- now roll and fold the sides making sure the roll is sealed tight.
- deep fry in hot oil, keeping the flame on low.
- stir occasionally, until the roll turns golden brown and crisp.
- drain off removing excess oil.
- finally, enjoy veg spring roll with sweet chilli sauce.
