Monday, November 15, 2010
Spring Roll recipe - right from scratch
The spring roll is a snack that I like very much. This recipe is from a cookery class that I attended a few years back. The original recipe had egg in it however, had to take care of my vegetarian friends too and so the complete vegetarian version.
I was mighty impressed by the ease with which the chef made the thin pancakes however, never got to making these until a few weeks back. Guess it was a fear of failure that held me back for so long. With a lot of cooking happening these days and not many avenues for take-aways or eating out it was time to put my fears to rest and go ahead pamper my tastebuds. So the spring roll it was and believe me I was amazed at how easily I too could make these absolutely thin pancakes.
Coming to the recipe, there are basically 3 steps in this. The first being making the pancake which forms the outer covering, the second is to make a delicious filling and the third putting the roll together and deep frying it. These are a great way to get your little ones to eat veggies without a fuss. For the non-vegetarians you could add boiled and shredded chicken. A perfect lunchbox or party snack.
Ingredients for spring roll:
Maida - 4 tbsp
Salt - to taste
Water - as required
Cabbage - 1/2 cup(cut into thin fine strips)
Carrot - 1/2 cup (cut into thin long strips)
Spring onions - 4 tbsp
Celery - 2 tbsp (chopped fine)
Oil - 1 tbsp and for frying
salt - to taste
sugar - 1/2 tsp
Soya sauce - 1 1/2 tbsp
Chilli sauce - 1 tbsp
Tomato sauce - 1 tbsp
Method for spring rolls:
1- Make a thin batter with maida, salt and water. The batter must of very thin consistency (like buttermilk).
2- Pour a ladle of the batter on a round pan and swirl it around to cover the entire pan. Let cook for a minute or two ( do not brown or make it crisp). The pancake must be thin and soft only then would you find it easy to handle while making the rolls.
3- Reapeat the process. You would be able to make 5-6 wraps from the batter.
For the filling:
1- Take a pan and add a tbsp of oil in it. Add in the cabbage, carrot and spring onions. Saute for a minute or two. Add the soya sauce, chilli sauce, tomato ketchup, salt and sugar. Saute till the sauces are well blended and veggies are soft. Keep aside.
Putting it all together:
1- Take a wrap and add in a tbsp of the filling. Fold in the two sides first and then roll. Close edges by sticking with a little of the batter. Deep fry till the outer cover turns crisp and golden brown. You may cut it into two before serving. Enjoy!!