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  1. FILLING INGREDIENTS

    Oil – 1 tbsp

    Spring onion whites – 1 tbsp chopped

    Onion – 1/2 nos.

    Ginger – 1 inch

    Garlic – 8-10 nos.

    Capsicum – 1 nos.

    Carrot – 1 nos.

    Cabbage – 1/2 nos. (medium sized)

    Green Chillies – 2-3 nos.

    White pepper – 1.5 tsp

    Ketchup – 1 tbsp

    Red Chili Sauce – 1 tbsp

    Soy sauce – 2 tsp

    Aromat Powder – 2 tsp

    Vinegar – 1 tsp

    Sugar 2 tsp

    Salt to taste

    Spring onion greens to garnish

    RECIPE

    – First saute spring onion whites, onion, ginger, green chilies and garlic.

    – Once fragrant and the onions turn translucent add all the vegetables mentioned above.

    – Stir fry on high heat for about a minute until the cabbage starts to reduce in volume.

    – To that add all the sauces and seasonings mentioned above and then mix.

    – Cook for another minute and then taste to check for seasoning.

    – Add Salt at the end if needed.

    – Turn off the flame and then add butter & spring onion greens.

    – Let the filling completely cool down before making the spring rolls.

    – Once cooled down, place about a tbsp of filling on the sheet and roll it as shown in the video. To stick the sides use a Flour slurry and make sure all the sides are sealed properly.

    – Then deep fry your spring roll at 165°C -175°C for about 3-4 mins or until Golden Brown and Crispy.

    – Take them out and let them drain on a paper towel.

    – Serve them hot and enjoy!!

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