Veg Indo-Chinese Spring Rolls
Serves: 4–6 people
Ingredients:
- Maida (All-purpose flour) – 250 g (approx. 2¼ cups)
- Cornflour – 1 cup
- Milk – 1 cup
- Water – as required
- Salt – 1 pinch
Method (Batter Preparation):
- Add maida, cornflour, milk, salt, and water into a blender or mixing bowl.
- Mix well until smooth and lump-free.
- Adjust water to achieve a pouring consistency (like thin pancake batter / thick milk).
- Keep aside for 10 minutes.
For Stuffing:
- Carrot – 2, finely chopped
- Cabbage – 1 cup, finely shredded
- Cauliflower – 1½ cups, finely chopped
- French beans – 100 g, finely chopped
- Onion – 1, finely chopped
- Garlic – 4–5 cloves, finely chopped
- Green chillies – 2, finely chopped
- Ajinomoto (MSG) – 1 tsp (optional)
- Salt – to taste
- Black pepper – to taste
- Refined oil – 1 tsp
Method (Stuffing Preparation):
- Heat oil in a pan on high flame.
- Add garlic and green chillies and sauté briefly.
- Add all chopped vegetables and stir-fry on high flame.
- Cook until vegetables are slightly soft but still crunchy.
- Add salt, black pepper, and Ajinomoto. Mix well.
- Turn off the heat and allow the stuffing to cool completely.
Final Preparation:
- Heat a non-stick pan and pour a thin layer of batter like a dosa or crepe.
- Cook until lightly set (do not overcook).
- Place stuffing in the center and roll tightly.
- Cut and serve hot or shallow/deep fry if desired.
Serving Suggestions:
- Serve with spicy garlic chutney or schezwan sauce.
- Best as a starter or evening snack.
- Pairs well with noodles and fried rice.
- Can be served fried or non-fried.
Tips:
- Batter must be smooth and lump-free for best texture.
- Keep vegetable stuffing slightly crunchy.
- Cook batter sheets on low to medium heat only.
- Roll tightly to prevent stuffing from falling out.
- Adjust spice level as per taste.