Craving a light, refreshing, and utterly delicious snack or appetizer? Look no further than these crispy veg spring rolls! Perfect for Iftar during Ramadan, or any time you're looking for a healthy and flavorful treat, this recipe is surprisingly easy to master. Forget complicated techniques and expensive ingredients; these spring rolls utilize readily available vegetables and a simple, yet flavorful dipping sauce. They're the perfect balance of crunchy, savory, and slightly sweet, making them a crowd-pleaser for all ages.
These vibrant spring rolls are not only visually appealing but also incredibly satisfying. The crispiness of the wrappers contrasts beautifully with the juicy vegetables inside, creating a delightful textural experience. Ready to embark on this culinary journey and create your own batch of these delightful treats? Let's dive into the step-by-step instructions!
Tools Needed
- pan
- gas stove
- rolling pin
- zip lock bag (optional)
Ingredients
- flour: 2 cups (500 grams)
- salt: to taste
- refined oil: 2 tablespoons
- water: to knead dough
- garlic: 2 teaspoons, chopped
- carrots: 1/2 cup, thinly chopped
- capsicum: 1/2 cup, chopped
- onion: 1, thinly sliced
- cabbage: chopped
- soy sauce: 1/2 teaspoon
- tomato ketchup: 1 tablespoon
- red chili sauce: 1 tablespoon
- noodles: 1 cup, pre-boiled
- chaat masala: 1 pouch
- Maggi masala: 1 pouch
- black pepper: 1 teaspoon
- crushed chili flakes: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix 2 cups of flour, salt to taste, and 2 tablespoons of refined oil. Knead with water to form a roti-like dough. Let it rest for at least 5 minutes (covered).
- Heat 2 tablespoons of oil in a pan. Sauté 2 teaspoons of chopped garlic for 2 minutes. Add chopped carrots, capsicum, onion, and cabbage. Stir-fry lightly until slightly crunchy. Add soy sauce, tomato ketchup, red chili sauce, pre-boiled noodles, chaat masala, Maggi masala, salt, black pepper, and crushed chili flakes. Mix well.
Step 2. Create the Crispy Spring Roll Sheets
- Divide the rested dough into small portions. Roll each portion into a thin circle (puri size). Stack 2-3 rolled dough circles, oiling and flouring between each layer. Roll again. Cook on a lightly heated pan until lightly browned on both sides.
Step 3. Assemble the Spring Rolls
- Place a spoonful of filling at one corner of each cooked sheet. Fold the sheet tightly, applying a flour-water paste (sillage) to the edges to seal. Roll tightly.
Step 4. Fry and Serve
- Heat oil in a pan. Fry the spring rolls over medium-low heat until golden brown and crispy on both sides.
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Tips
- Adjust the quantity of vegetables and noodles according to your preference.
- Don't overcook the vegetables; a little crunchiness adds to the taste.
- Make the filling spicy for enhanced flavor.
- Keep the cooked spring roll sheets covered with a damp cloth to prevent them from drying out.
- For longer storage, freeze the unfried spring rolls in a zip lock bag.
Nutrition
- N/A
FAQs
1. Can I make the spring rolls ahead of time?
Yes! You can prepare the filling and assemble the rolls a few hours before serving. Store them in the refrigerator, and then fry them just before serving to maintain their crispiness.
2. What can I substitute if I don't have rice paper wrappers?
While rice paper wrappers are ideal, you could potentially use small flour tortillas or even large lettuce leaves as a substitute, though the texture will be different.
So there you have it – a simple, delicious, and refreshing recipe perfect for breaking your fast during Ramadan or enjoying any day of the year. These crispy veg spring rolls are a guaranteed crowd-pleaser, offering a delightful balance of flavors and textures. Enjoy the satisfying crunch and the vibrant taste of homemade goodness!