कुरकुरे वेज स्प्रिंग रोल्स-रैपर भी घर में बनायें-स्ट्रीट स्टाइल-पार्टी स्पेशल Veg SpringRolls Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted, for dough)
• 0.25 tsp Salt (for dough, adjust to taste)
• 1 tsp Vegetable Oil (for dough, plus extra for rolling and frying)
• 1 cup Water (room temperature, for dough)
• 0.5 cup Green Beans (trimmed and cut into thin strips)
• 0.5 cup Carrot (julienned)
• 0.5 cup Red Bell Pepper (thin strips)
• 0.5 cup Green Bell Pepper (thin strips)
• 1 cup Cabbage (shredded)
• 1 tsp Ginger (freshly grated)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 0.5 tsp Soy Sauce (adds umami)
• 0.5 tsp White Vinegar (optional, for slight tang)
• 1 tsp Tomato Ketchup (for subtle sweetness)
• 0.5 tsp Ground Black Pepper (freshly ground)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tbsp All-Purpose Flour (for slurry) (mixed with water to make a thick slurry)
• 2 cup Oil for Deep Frying (neutral oil, heated to medium‑high)

Instructions

1. Make the Dough

   In a mixing bowl combine 1 cup all‑purpose flour, 1/4 tsp salt and 1 tsp oil. Add water gradually while kneading until you obtain a soft, smooth dough similar to chapati dough.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest for 20 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT20M

3. Divide and Roll the Wrappers

   Divide the rested dough into 12 equal portions. Lightly oil each piece, dust with dry flour and roll each into a thin 3‑4 inch circle, then gently stretch to about 7‑8 inch diameter, keeping it as thin as possible.

   Time: PT10M

4. Lightly Cook the Wrappers

   Heat a dry tawa over medium heat. Cook each rolled sheet for about 30 seconds on each side until it just changes colour (lightly darkened). Do not brown fully.

   Time: PT5M

   Temperature: Medium

5. Prepare the Vegetable Filling

   Heat 2 tsp oil in a pan over high flame. Add 1 tsp grated ginger, 2 chopped green chilies and sauté briefly. Add 1/2 cup each of sliced beans, carrots, red capsicum, green capsicum and stir‑fry for 2‑3 minutes. Add 1 cup shredded cabbage, 1/2 tsp each of salt, black pepper, red chili powder, 1/2 tsp soy sauce, 1/2 tsp vinegar (optional) and 1 tsp tomato ketchup. Mix well and cook for another 2 minutes. Turn off heat and let the mixture cool.

   Time: PT8M

   Temperature: High

6. Make the Slurry (Egg‑free Binder)

   In a small bowl mix 1 tbsp flour with a few teaspoons of water to form a thick, smooth slurry.

   Time: PT2M

7. Assemble the Spring Rolls

   Place a cooked wrapper on a clean surface. Put about 2 tbsp of the cooled vegetable filling near the top edge. Fold the top edge over the filling, fold the side edges inward, then roll tightly towards the bottom edge. Brush the final edge with the slurry to seal. Repeat for all wrappers.

   Time: PT10M

8. Deep Fry the Spring Rolls

   Heat 2 cups oil in a deep frying pan to medium temperature (around 350°F / 175°C). Gently slide a few rolls in; fry for 2 minutes on low flame until the bottom is lightly set, then increase flame to medium‑high and turn frequently, frying until golden brown and crisp, about 4‑5 more minutes. Remove with a slotted spoon and drain on paper towels.

   Time: PT12M

   Temperature: 350°F

9. Serve

   Serve hot spring rolls with your favorite chutney or sauce (e.g., mint‑coriander chutney, sweet chili sauce).

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

2 g