Indian Spring Rolls – Baked

Snack

I don’t know if there is any Indian who does not like Indo Chinese and in particular , spring rolls. Spring Rolls are a great starter and do not need any accompaniment dip. Though the original chinese spring rolls are made with meat , the adopted variety skips the meat.

The baked version makes you feel less guilty if you have a tendency to eat fried food over weekends. Traditionally it is fried and remains perfectly cylindrical.

Need –

  • Spring roll sheets – ready made
  • Cabbage – Juliennes
  • Carrot – Juliennes
  • Ginger – Juliennes
  • Garlic – Julienne
  • Bell Pepper -Julienne
  • Onion – Julienne /Spring onions if you find them
  • Green Chilli- chopped
  • Pav Bhaji masala – 1 tbsp
  • Soy sauce , Ketchup , Green chilli sauce – 1 Tbsp
  • Salt
  • Garam masala- 1/2 tsp
  • Coriander
  • Water
  • Sesame oil

Process –

  • Chop all vegetables in juliennes
  • Add salt to the vegetables and leave aside, Remove the water
  • In a wok, take oil and temper ginger and garlic.
  • Add onions and sauce and the all the vegetables
  • Add spices and the sauces , keep aside cool
  • Take the sheet and wet all the corners.
  • Keep the sheet in a diamond shape and place the filling
  • Use the water the seal and roll into cylindrical shape.
  • Alternatively use a paste of maida and water to seal (makes it more crispy) if frying.
  • Brush rolls with oil and bake at 180 degrees for about 10 minutes , flipping midway.

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