Who does not love spring rolls?? We are also great lovers of these lovely crispy spring rolls. I prefer making these on holidays as you could take your time and do the snack right from the base. Yesterday being a Sunday, I had all the time and my kids just loved them for their evening snack. This is yet another way also in which I get my kids get in some vegetables. Hot , Crispy spring rolls with some tomato ketchup, would just do the trick with any kind of filling.
I remember my mom making this when we were kids. She used to make these often and we just loved munching on them. She used to either buy the store bought base or make the base if she had time. Here, the base is home made and it feels really great to have the entire thing right from scratch made at home. Last time I made it, it did not get that crispy, so this time I tried again and it turned out great.
A perfect tea time snack or party snack. The fillings could be of anything of your choice. Though I did with vegetables this time, I have made with chicken, prawns, meat, etc. The choice is endless.
Servings – 4-5
For the Base
2 cups All purpose flour
2 1/4 cups Corn flour
1/2 tsp salt
1 – 1 1/2 cups water
For the Filling
1 cup grated Carrots
1 cup grated Cabbage
1/4 cup grated broccoli
1/4 cup finely chopped spinach
1/4 cup chicken stock ( optional)
1 tsp pepper powder
1 tbsp oil
Oil for frying.
. Make a batter for the base by mixing all the ingredients. Add water little by little only. You should make sure that the batter is not too loose or too thick. It should just be the consistency where you could pour a semi thick batter on to a hot pan. Keep the prepared batter to rest for about 2 hours.
. Then on to a hot pan, pour about one laddle of the batter and rotate to make thin sheets. ( Similar to making dosas). This process should be done on very low flame and quickly or else the batter would get stuck to the pan.
. When one side is cooked, just flip over to the other side for a few seconds.
. Take off from flame and keep aside to cool. Repeat till batter is complete. Keep aside about 4 tbsp batter for pasting purpose.
. In the meantime, for the filling, on to a hot pan, add about 1 tbsp of oil. To this add the vegetables, salt and pepper and mix well. Add the chicken stock and cover with a lid, so that the vegetables gets cooked well and get very tender.
. Once the filling is cooked and the stock reduced, take of from flame.
. On to the prepared thin sheet, place about a tbsp of the filling and roll. Fold the end and stick together by just applying some batter to the sides. Repeat the process for all.
. In a deep bottom vessel, pour oil for deep frying. To the hot oil, drop in one by one and deep fry the spring rolls.
. Serve it hot along with tomato sauce or any hot and spicy chutney.
Tips : The prepared base could be stored in air tight containers . When freezed, it would last for about a month.
Make sure that the sheets are not folded as it would break when thawed.
To use the prepared sheets, just heat them once again on a pan, so that they get softened.
The entire spring roll could be made and stored in freezer, it would stay for about 2-3 weeks. Thaw and then deep fry when in use.