Friday, July 20, 2012

Baked Spring Rolls




Spring Rolls are a dish which I normally never eat outside, unless I am too sure that they are eggless.The cover for these rolls has egg and is rather difficult to make these sheets otherwise.Thankfully , since I am in the restaurant line I could ask my staff to do a eggless version.I would have done the sheets myself..but did’nt have the wok!!Once I had the sheets ready, the stuffing came up easily.

For the sheets
1cup.......... all purpose flour
2cups........ cornstarch
Water for binding
Mix the two flours.
Add water gradually and make a batter.
The batter consistency should be pouring..say like milk.
Heat a wok.
Clean  and wipe with a greased towel.
Pour batter and quickly spread holding the wok and tilting it sideways.
Remove the excess batter if any.
The sheet will start peeling off.
Remove and keep on a clean surface.
Sprinkle some flour.
Repeat for the rest of the batter.

Stuffing
1medium ........onion, sliced
1........................spring onion, sliced
2....................... carrots, thin strips
1........................capsicum,cut into thin strips
½...................... cabbage, shredded
6-8.................... beans , cut into strips
¼ tsp............... white pepper
1tsp................. soy sauce
1tsp .................vinegar
½ tsp ...............chilly sauce
Salt to taste
Heat a wok.
Add oil.
Add onion and spring onion.
Saute’.
Add rest of the vegetables and cook on high till nearly done.
Add sauces and spices.
The whole cooking process has to be on high flame.








Assembling
Cut the sheet into two.
Place the stuffing on one side.
Fold the sides inside.
Roll it up and seal with cornstarch paste.
Deep fry if you wish to.
I baked these at 350 deg for about 30 minutes, brushing them with oil and flipping them once or twice.
Once golden and crisp remove and cut into pieces.
Serve with garlic sauce.

Garlic Sauce
2tbsp ............. garlic, finely chopped
2tsp................ green chilly, finely chopped
¼ tsp ..............soy sauce
¼ tsp ..............vinegar
1tbsp ..............corn starch, dissolved in a cup of water.
Salt to taste
Heat a pot.
Add oil.
Add garlic, let it turn golden.
Add green chilly.
Add the rest of the ingredients to the cornstarch mix.
Add this mix into the pot.
Cook till a little thick.







These spring rolls go to Nupur for the event From Fried to Favorites,Pumpkin Farm for Bake Fest,Srivalli's Kid's Delight at Pradnya's warm food to beat the rain and to Jagruti's Monsoon of India




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9 comments:

  1. Spring rolls look crunchy and super delicious. Perfect for snacking, I wish I can pick that fork up right now.

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  2. Those rolls looks very nice n perfect even though they r baked

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  3. Awesome... n above all love the clicks!!

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  4. Wow..baked spring roll looks so crunchy and yummy. Perfectly done.

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  5. Love the spring rolls and baking them makes them more tempting and healthy.Nice clicks :)

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  6. Wow those baked spring rolls looks highly tempting..

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  7. Hmm... very tempting.. I always make with store bought cover. never tride making them

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  8. These spring rolls looks really yummy...inventing and interesting recipe..book marked.I must try this out...

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  9. They have come out Amazingly crispy Vaishali... And the last pic just made me swirl my tongue on my lips.. :P

    Very nice step by step creation.. hats off ..!

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