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Fresh Spring Roll Wrappers

Now you can make the spring roll wrappers at home – they are so easy to make This is a Sanjeev Kapoor exclusive recipe.

New Update
Fresh Spring Roll Wrappers
Main Ingredients Refined flour (maida), Salt
Cuisine Chinese
Course Snacks and Starters
Prep Time 2-2.30 hour
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Fresh Spring Roll Wrappers

  • 2 cups Refined flour (maida)
  • 1 teaspoon Salt
  • For stuffing
  • 1 medium Onion , sliced
  • 1/4 medium Cabbage , shredded
  • 1 medium Carrot , peeled and cut into thin strips
  • 1 medium Green capsicum , seeded and cut into thin strips
  • 1 tablespoon Sesame oil
  • 1 teaspoon Dark soy sauce
  • to taste Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Black pepper powder
  • 1/4 cup Bean sprouts
  • 1 Spring onion green stalk , diagonally sliced
  • to deep fry Oil
  • 1 tablespoon Refined flour (maida)
  • To assemble
  • 8 Spring roll wrappers
  • to serve Schezwan sauce

Method

  1. Take refined flour in a bowl, add salt and 1½ cups water, mix together till the mixture becomes sticky.
  2. Cover and keep aside for 1-2 hours.
  3. Heat a non-stick pan on medium low heat. Take some dough, spread evenly on pan.
  4. Let it cook for 10-15 seconds. Flip and cook for 2-3 seconds. Remove and keep aside to use when required. Make more wrappers similarly.
  5. Heat sesame oil in another non-stick pan, add onion and sauté till translucent. Add cabbage and carrot, mix and sauté for 1 minute.
  6. Add green capsicum, mix and sauté for 1-2 minutes. Add soy sauce and mix. Add salt, sugar and black pepper powder and mix well.
  7. Add bean sprouts and spring onion greens, mix and cook for 1 minute. Transfer onto a plate and set aside to cool down to room temperature.
  8. Heat sufficient oil in a kadai.
  9. Mix flour in some water to make a thick slurry.
  10. Put some vegetable mixture on one side of each spring roll wrapper, apply some slurry on the edges, fold the sides, roll them and apply some slurry on the ends to seal.
  11. Slide the rolls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
  12. Arrange them on a serving platter and serve hot with Schezwan sauce.
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