Vegetable Springroll

Vegetable Springrolls

Ingredients

For Wrap

Spring Home roll pastry - 25 sheets
Oil to deep fry

For Stuff

smashed potato - 2
onion - 1
carrot - 1
sweet peas - 1 cup
sweet corn - 1 cup
green chillies - 4
corriander leaves - handful
turmeric powder - 1 tbsp
salt to taste
sunflower oil - 2 tbsp

Wrap & stuff for Springrolls

Method

Mince the onion and cut carrot into tiny cubes. In a kadai, add oil to heat. Follow it by adding onion. Stir well till onions become transparent. Then add turmeric powder, salt. Stir for a minute and add smashed potatoes, sweet peas, sweet corns, carrots. Mix well and close the lid to get vegetables cooked. Add coriander leaves and mix well. The stuff is ready now.

Wrapping

In a plate, place the pastry and add little vegetable stuff to a corner as shown in picture and roll from that end once. Push the sides to center and start rolling till you get a portion like the envelope. Wet the tip with a finger touch water and close it to stick to the rolled part. Make rolls in similar manner and put in freezer for 2-3 hours. 

Deep fry

Heat the oil in kadai. Remove the frozen rolls and deep fry till golden brown.  These monsoon classics are absolute heaven in these pitter-patter rainy season to be enjoyed with hot tea and cool breeze.