Thursday, July 19, 2012

Vermicelli and Vegetable baked Spring Roll

Spring rolls - such a yummy snack/appetizer.I remember i used to always sit and wait for it to come at any restaurants.It used to take the longest to prepare i guess...so even after everyone got their orders i used to be waiting...How glad am i, to be able to make it at home and that too a baked version...double plus!


I've looked enough in local stores for puff pastry sheets so i can try my hand at some baked good..but in vain.Can't find them anywhere close to me.So I decided to use the same outer cover recipe i used to make my irani samosas for this one too.The verdict....the spring rolls were crispy but a bit chewy.I will definitely try to improvise on the wrapper recipe.


The filling was wonderful....i wanted to have it as it is :)) You can get as innovative on the filling i needn't tell you all.I have used vermicelli and vegetables.I even thought of other fillings but i was out of stock of them.
   


 You need

For the wrapper:
Equal parts of wheat flour and all purpose flour i used half cup each
Salt to taste
Vegetable oil 1 tsp
Baking soda 1 generous pinch
Water as per need
  • Mix all of the above to make a nice soft dough and leave it aside for about 1 hour.
For the filling: 
Vegetables - carrots, cabbage, beans, capsicum 1 cup 
Vermicelli quarter cup (cook it according to directions)
Salt to taste
Soya sauce 1 tsp
Oil 1 tablespoon
  • Heat the oil is a pan, add the beans,cabbage,carrots and capsicum in that order and saute them until soft with salt to taste.
  • Add the cooked vermicelli and soya sauce and stir in with all the vegetables.
  • Leave this filling to cool.



  • Preheat the oven to 200C and grease a baking tray.
  • Pinch a small ball of dough and roll it as thin as you can (as for a chapati) you should be able to see the surface beneath (well, almost!) , keep as much filling as you need and seal the ends with a paste of flour and water mix - this acts as a glue.Place the prepared spring rolls on a greased tray.Smear oil on the spring rolls before baking them.
  •  Bake the spring rolls at 200C for about 20 minutes on each side or until the outer layer is brown and hard when tapped.



  • Serve hot with tomato sauce or have it as it is!! 
Notes:
  1. Roll out the dough as thin as you can, i left it round in shape itself.Placed a tablespoon full or more of filling towards one end of the round wrapper, applied the glue paste on the edge and folded the bottom edge first then the sides applying the glue mix to all folding sides.
  2. Non vegetarians can add cooked chicken or meat to the filling too.






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