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Want to learn how to make paper thin spring roll pastry at home? Watch following video
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SPRING ROLLS RECIPE DESCRIPTION:
Preparation Time 15 Min
Cooking Time 20 Min
Ready In 35 Min
Difficulty Level Easy
Servings 8
Ingredients
Spring roll pastry 16 Medium
FOR THE FILLING
Onion 1 Medium, sliced
Carrot 1⁄2 Cup (8 tbs), grated
Cabbage 1⁄2 Medium, shredded
Red bell pepper 1 Medium, chopped
Green bell pepper 1 Medium, chopped
Spring onion 2 Medium, chopped
Olive oil 2 Tablespoon
Garlic 1 Teaspoon, minced
Ginger 1 Teaspoon, minced
Chili sauce 1⁄2 Teaspoon
Soy sauce 1 Teaspoon
Sesame seed oil 1 Teaspoon
Vinegar 1⁄2 Teaspoon
Salt To Taste
Corn starch 1 Teaspoon
FOR THE PASTE
Flour 1⁄4 Cup (4 tbs)
Water 4 Tablespoon (Add more water as needed)
FOR FRYING
Oil 1 Cup (16 tbs) (For deep frying)
Directions
MAKING
1. Take a pan and heat a little bit of oil and add minced ginger and garlic. Stir for a couple of minutes. Then add the onion and saute.
2. Add the chili sauce, soy sauce, sesame seed oil and vinegar. Stir well.
3. Add all the vegetables into the pan and turn the heat to high and stir for a couple of minutes only. Sprinkle salt to taste.
4. Add a teaspoon of corn starch and mix well. Turn off the heat and allow the filling to cool.
5. Take a bowl and prepare the paste by mixing 1/4 cup of flour and water as required. Add in a tablespoon of water at a time and mix till a paste is formed.
6. Separate the spring roll pastry sheets and start with one sheet at a time. Place the sheet on a damp kitchen towel (to prevent the pastry sheet from drying), and place about 2 tablespoons of the prepared filling in one of the corners which is towards you. Start rolling that corner tightly away from you closing all the open edges and sealing it with the prepared flour paste.
7. Take a pan with oil and drop in gently the prepared rolls and deep fry till golden brown in color. Drain in a paper towel to remove the excess oil.

SERVING
8. Serve with a dipping sauce of your choice.

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