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

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will make wrapper denser)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Green Beans: Snow peas
• Instead of Carrot: Daikon radish
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Green Bell Pepper: Orange bell pepper
• Instead of Cabbage: Napa cabbage
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño (finely chopped)
• Instead of Soy Sauce: Tamari
• Instead of White Vinegar: Apple cider vinegar
• Instead of Tomato Ketchup: Tomato puree (1 tsp)
• Instead of Red Chili Powder: Paprika (milder)
• Instead of All-Purpose Flour (for slurry): Rice flour (gluten‑free)
• Instead of Oil for Deep Frying: Sunflower oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Griddle (Tawa)
• Frying Pan / Deep Fryer
• Spatula
• Slotted Spoon
• Measuring Cups and Spoons
• Plate
• Kitchen Towel

Critical Steps — Do Not Skip

• Kneading the dough to a soft, smooth consistency
• Resting the dough for 20 minutes
• Rolling the wrappers ultra‑thin without tearing
• Sealing the roll edges with flour slurry
• Frying at the correct oil temperature to achieve golden crispness

Chef Tips from the Video

• Add a pinch of toasted sesame seeds to the filling for extra nuttiness.
• For extra aroma, sprinkle a few drops of toasted oil (e.g., mustard oil) on the filling before sealing.
• If you prefer a gluten‑free version, use rice flour dough mixed with a little tapioca starch.

Troubleshooting

Storage

Refrigerator: Unfried assembled rolls can be covered with a damp cloth and stored up to 24 hours.

Freezer: Fried rolls freeze well; place on a tray to freeze solid, then transfer to a zip‑lock bag for up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours; they lose crispness.

Make-Ahead Tips

• Prepare the dough and let it rest a day ahead; keep covered in the fridge.
• Cook the wrappers and store them in an airtight container with a paper towel between layers.
• The vegetable filling can be made up to 24 hours ahead; refrigerate and reheat briefly before assembling.

Frequently Asked Questions