Recipe by Naiya Sheth: Spring rolls are one of the most delicious and most popular recipe from Chinese cuisine. Yesterday I tried to make delicious and crispy mini spring rolls from samosa patti. It cut the time of outer layer and got very light and crispy spring rolls. So, if the filling is ready it will take very less time to make Mini Spring Rolls.
Preparation time - 10 minutes
Cooking time - 10 to 15 minutes
Makes 15 mini spring rolls
Preparation time - 10 minutes
Cooking time - 10 to 15 minutes
Makes 15 mini spring rolls
Ingredients to make Quick n Easy Mini Spring Rolls:
For outer layer:
5 samosa patti
For filling:
1/4 cup finely chopped white part of spring onion
2 tablespoon mung sprouts
1/4 cup finely chopped cabbage
2 tablespoon finely chopped carrot
1/4 cup boiled noodles
3 tablespoon green part of spring onion
1 tablespoon dark soy sauce
2 to 3 tablespoon red chilli sauce
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
Salt to taste
1/2 teaspoon aji no motto(opt.)
1 tablespoon green chilli paste
2 tablespoon oil
Oil for frying
For binding:
2 to 3 tablespoon refined flour
4 to 5 tablespoon water
Method to make Quick n Easy Mini Spring Rolls:
For filling:
- In a pan heat oil and add ginger, garlic and green chilli paste. Now time to add white onion, sprouts, noodles, cabbage and carrot. Saute for 4 to 5 minutes at fast flame after adding aji no motto. At last, add green part of spring onion and mix well.
- Add salt and sauces and mix well. Adjust proportion of sauces as per the taste.
- Keep aside to cool.
How to proceed:
- Make a thick slurry of refined flour and water. Cut each samosa patti into 3 parts and keep aside covered.
- Spread some slurry at all sides of patti and place a small amount of filling between it.
- Cover and seal properly.
- Heat oil and fry them on medium flame.
- Fry until crisp.
- Hot and delicious Quick n Easy Mini Spring Rolls are ready to serve. Serve them with salsa sauce or tomato ketchup.
