Spicy Tangy Macroni Spring roll|#shorts|#food|#recipes@Gaurishankarkitchen
Spicy Tangy Macroni Spring roll|#shorts|#food|#recipes@Gaurishankarkitchen
🥢 Recipe: Macaroni Spring Rolls
Here’s a vegetarian-friendly Indian style version of the dish (inspired by ideas like the “
Ingredients (serves ~4)
2 cups boiled macaroni pasta
1 small onion, finely chopped
¼ cup capsicum (bell pepper), finely chopped
¼ cup boiled sweet corn (or peas)
2 tbsp butter / oil
1 tbsp plain flour (optional, for binding)
~½ cup milk (if making a creamy binding)
1 cup grated cheddar or Indian cheese (paneer + cheese mix works)
1 tsp chilli flakes or chopped green chillies (optional)
Salt & pepper to taste
Spring roll wrappers (about 8-10)
Oil for deep frying (or shallow frying)
Dipping sauce: tomato ketchup, mint-coriander chutney, or spicy mayo
Method
Prep macaroni: Boil macaroni as per packet until just al dente. Drain and set aside.
Make filling:
Heat butter/oil in a pan, sauté onion & capsicum until soft.
Add sweet corn/peas. Mix in the boiled macaroni.
If you want a creamy binding: sprinkle flour, stir, then slowly add milk, cook until slightly thick. Then add cheese and chilli flakes.
Season with salt & pepper. Mix well and let it cool a bit (important so wrapper doesn’t tear).
Assemble rolls:
Place a spring roll wrapper on a flat surface (diamond shape).
Spoon ~2-3 tbsp of filling onto the bottom third of wrapper.
Fold the bottom over filling, fold in sides, then roll up tightly. Seal edge with a little water or flour-water paste.
Fry:
Heat oil in a pan (medium-high heat).
Fry rolls in batches until golden brown & crispy on all sides (~2-3 minutes).
Drain on paper towels to remove excess oil.
Serve:
Serve hot with your chosen dips. A cheese-pull shot or close-up will look great on video.
Optionally garnish with chopped coriander or chilli flakes for colour pop.
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