I keep on getting queries on how to make spring roll wrappers at home and how to make a vegetarian filling for spring rolls. Today i will share both my recipe and my video. For the filling you can use any type of shredded veggies like cabbage, carrots, zuchchini(turai), capsicum, mushrooms and leeks, You can also use grated tofu, spring onions, bean sprouts etc etc.
Mixed vegetables of your choice
Salt, soya sauce, white pepper and sesame oil to taste
White flour
Water to knead the dough
Oil for deep frying
In a good non stick pan ( i used my ceramic pan) sautee the vegetables till soft but yet crispy and then add the salt, soya sauce, white pepper and sesame oil to taste. Let the mixture cool while you make the wrappers.
Make a smooth dough with the white flour by kneading it with water. Make small balls of the dough more or less the same size. Roll out one round from one ball of dough and keep aside, remembering you use some dry flour to make your life easy. Make another round from another ball. Brush one round disc with oil and cover with the other disc. Sprinkle some flour and roll out further till thin taking care not to break. Put it on a pan, gridle or tawa which is heated on low flame and cook for a few seconds on each side. When slightly cool separate the layers ( please watch video). Make all the wrappers like this. Now proceed to make your spring rolls watching the video and fry on low heat till crisp.
NITU DIDI TIP: The rolls must be fried on low flame or else they will not be crispy and the wrappers must be covered with a kitchen towel or else they will get hard immediately.
If you get ready made spring roll wrappers  by all means do use them.
These spring rolls cannot be baked as they will get hard and dry. Some things are just meant to be eaten deep fried!!
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This entry was posted in Everything Vegetarian, Floury Matter, Fusion, Indochinese, Jain recipes, Low Cost, Made in China, Magic Bullet, Recipes with videos, Snacks, Veg Starters, Vegan and tagged , , , , , , . Bookmark the permalink.


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