I am posting almost after a month,definitely feeling good as I am posting this recipe from a different country a midst different people. All my life I have stayed in different parts of India,for the first time I have relocated to a different country with my family, away from my parents and friends. Therefore I was taking a break from cooking and was devoting all my time for the little one who is trying her best to adjust in a new environment and making efforts every day to make new friends.
Singapore has welcomed us with open arm and we are also falling in love with the country. On our first outing we went to a food court (Kopittam) of a nearby mall and I was glad to notice that they have a separate section which serve only Indian Cuisine. There was literally everything Indian on that floor, only couple of dishes names got changed like Paratha became Pratha in Singapore and Dosa is known as Thosai,but they taste really good. From a mighty list of Parathas I decided to go for egg pratha which taste exactly like Mughlai Paratha (a popular paratha in Kolkata) and it was served with a delicious bowl of chicken curry.
My journey with Singapore and its food life has just started and we have a long way to go,I will keep sharing my experiences with you all and for now I am sharing the recipe of Veg spring roll,which I made last weekend.
Now Spring rolls wraps are easily available in the market but I decided to make them at home. This recipe is an adaptation of Dassana's recipe of spring roll, who shares her recipe in vegrecipesofindia.com,I have twisted the recipe according to my convenience and you can do the same.
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| Recipe Of Veg Spring Roll |
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| Recipe Of Veg Spring Roll |
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Ingredients : For the Wraps
- 3 Tbsp of Cornstarch
- 1 cup flour
- Pinch of salt
- 1.25 cup of water
- 1 tbsp oil
Method for making the wraps:
- In a bowl mix all the dry ingredients.
- Add water required to make a smooth batter,it should be slightly thin in consistency.
- Now heat a non stick pan,grease the pan with oil and spread the batter with a help of a spoon,it should look like small pancakes.
- On a low heat cook the pancakes till the sides start curling up .
- No need to flip the pancakes,just cook on one side.
- Place it on a tray and allow it to cool.
- You can store these wrappers in fridge upto 10 days.
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| Recipe Of Veg Spring Roll |
Ingredients for the stuffing:
- 2 Cups shredded Cabbage
- 1/2 Cup Carrot shredded
- 1 Small Capsicum.
- 1 Cup Spring Onions
- 1 Cup Cooked Noodles ( Optional)
- 2 Tbsp Soya Sauce
- Salt according to taste
- Oil for frying
Method : The Stuffing.
- Take all the shredded vegetables in a bowl and wash properly,keep it aside.
- In a frying pan,heat 2 to 3 tbsp of oil and add the spring onions first,saute for a minute and then add all the other vegetables.
- Add 1 tbsp soya sauce,black pepper and salt,stir for some more time.
- Then add the cooked Noodles,mix the veggies with the noodles.
- Stir and season the mixture well.
- Switch off the flame and ladle the mixture in a bowl.
Assembling The Rolls:
- Take a wrapper and fill with 1tbsp of veg stuffing in one side.
- Now apply the sealing paste on the edges.
- Gently roll the wrapper.
- Spread some of the paste on the sides,bring one side touching the roll and press gently.
- Again put batter on the both the closed edges.
- Keep them aside.
- Heat oil in a deep pan and gently slid on the spring rolls.
- Once they turn golden turn them and fry the other side.
- Fry them till crispy and golden.
- Once done drain them on kitchen towels,it will help to drain the excess oil.
- Garnish them with some spring onions.
Enjoy.
