Vegetable Spring Roll

Spring roll is a popular and easy to make crispy chinese starter. Here I have used vegetables and paneer as filling and used pepper powder and schezwan chutney for flavor and spiciness. Vegetable filling is stuffed in store bought spring roll pastry sheets rolled up firmly and deep fried. Serve it with your choice of sauce/ dip.

Ingredients :

• Spring Roll Pastry Sheets - 20
• Onion - 1 medium
• Ginger Garlic Paste - 1 tsp
• Chopped Carrot - 1/2 cup
• Chopped Cabbage - 1/2 cup
• Green Peas - 1/2 cup
• Crumble Paneer - 1/2 cup
• Salt to taste
• Pepper Powder to taste
• Ching's Schezwan Chutney - 1 tbsp
• Oil - 2 tbsp + for frying
• Plain Flour - 1 tsp

Method :

For the filling :

• Cook green peas in water with salt. Drain and keep aside.
• In a pan heat oil. Add finely chopped onions and saute till translucent.
• Add ginger garlic paste and fry till raw smell goes away.
• Add chopped carrot and cabbage. Saute till they are cooked but still crunchy.
• Add green peas and crumble paneer and mix well.
• Add salt and pepper powder to taste and mix well along with schezwan chutney. (If you dont have schezwan chutney, add tomato ketchup, chili sauce and soy sauce. Or keep it simple with spice of pepper.)

• Let the mixture cool down. Meanwhile separate frozen pastry sheets and let them to defrost. Don't let them out for long time, else sheets would become very dry. Else keep it covered with damp cloth t prevent the sheets from drying.
• Mix 1 tsp plain flour with 2 tbsp water well and set side to seal the edges.

To make the rolls :

• Place a defrosted pastry sheet on a flat and dry surface. Place a tablespoon of the filling at one corner/edge of the wrapper. Apply a little flour paste along the edges of the wrapper.

• Fold the top edge over the mixture to seal it firmly.

• Fold the left and right side of the pastry to form a rectangle.

• Apply the flour paste again on the edges and roll until you reach the end. Make sure the edges are sealed well. Flour paste helps in sealing the spring roll so that they don't open up while frying.

• Repeat the same process with other pastry sheets and make rest of the spring rolls. 

• Heat oil in a kadai on medium low flame. When hot enough drop spring rolls one by one. Fry them in batches till they are crispy and golden brown.
• Drain them on a absorbent paper.
• Serve them warm with schezwan chutney or tomato ketchup or sweet chili sauce.

Variation : 

• Baking in Oven : Arrange the prepared spring roll on a parchment paper or greased foil. Bake them in preheated oven at 200 c for 12 to 15 mins.
• For the filling you can use vegetable of your choice(sweet corn, capsicum, potato, cauliflower, beans, cheese, bean sprouts, noodles).