Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Middle Eastern, and Southeast Asian cuisine. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll')
These homemade wraps are stuffed with sauteed vegetables, crunchily delicious!
This recipe was adapted from a good friend's live session
Recipe credit ©YogiPlate/Radhavallabha Das/ www.yogiplate.com
SPRING ROLLS
DOUGH
2 cup plain white flour
1 TBSP corn starch
1/2 tsp salt
1/2 cup + 2 TBSP plain water if needed
Method
Mix the dry ingredients. Add half a cup of water. Mix well. Add more water if needed to make a soft pliable dough.
Knead the dough for 10 minutes to activate the gluten.
Line a bowl with some oil, put the dough in there to rest and cover with it with a dry cloth. Leave it to rest for 20-25 mins while you sautee vegetables for the filing.
SPRING ROLL SHEETS
After 20-25 mins, divide the dough into two parts. And further, divide each half into 5 parts ( so a total of10 rolls). Roll each ball to the size of a poori (about 5 inches in diameter. Brush oil and sprinkle flour on the surface of one poori. Stalk another on the top of it and brush oil.... repeat it to stalk 5 poori. Don’t brush on the 5th one. Roll out this stalk to make a flat round of about 8 inches dia.
Cook this on a flat chapati Tawa (thick iron flat pan). Till it starts swelling up a bit and a few bubbles are formed. Flip sides a couple of times every 5 seconds. Then take it off the pan on to the working table. Separate the 5 layers while it is still warm. The sheets are ready, cover them with a cloth to prevent loss of moisture.
FILLING
3 cups of Vegetables could be a combination of any of the ones listed below. Wash and Chop julienne.
Green beans
Carrot
Cabbage
Snow peas
Zucchini
corn kernels
Tofu (chopped into small cubes)
1/4 tsp sugar
1 tbsp sesame/groundnut oil
1/2 tsp salt.
1 tsp soya sauce
1/2 - 1 tsp chili sauce ( depending on how spicy you like the rolls)
1-2 tsp corn starch if needed
2 TBSP chopped coriander
Oil for frying
In a pan take about a 1 tbsp sesame/groundnut oil. Add 2 pinches of asafoetida. Sauté till it turns brown. Add the cut veggies. Stir fry at high temperature. Add 1/4 tsp sugar and 1/2 tsp salt. Use a thick bottom flat pan. Sauté till veggies are 70% cooked (about 5-7 mins). Add chopped tofu. Pepper powder, 1 tsp soya sauce, and 1/2 - 1 tsp chili sauce. Sauté for 2-3 mins. If water hasn’t dried sprinkle 1-2 tsp corn starch. Stir in freshly chopped cilantro leaves. Mix well without mashing.
Stuff the wraps with the sautéed veggies and seal it from all sides using water. Deep fry till it turns golden brown.
SALAD
Slice of cucumber, fine shreds of purple cabbage, and arugula leaves. Roasted sesame seeds.
DIPS
Mix 4 tsp soya sauce with 1 tsp chili sauce. Add 3 TBSP water.
SERVING
Slice the rolls diagonally in 3/4 pieces when it is hot. On a clean dish place the spring rolls. Top it with the salad and toasted sesame seeds. Drizzle with sauce and serve some sauce on the side.
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