Try These Mouth-Watering Spring Roll Recipes!🤤

Pasta Spring Roll

Servings - 2 - 3

INGREDIENTS
Water - 1.5 litres
Salt - 1/2 teaspoon
Oil - 1 teaspoon
Pasta - 230 grams
Oil - 2 tablespoons
Ginger garlic paste - 2 teaspoons
Onions - 50 grams
Bell pepper - 70 grams
Carrots - 40 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Pasta seasoning - 1 teaspoon
Ketchup - 2 tablespoons
Canned tomato - 200 grams
All purpose flour - 1 tablespoon
Water - 1 1/2 tablespoons
Spring roll sheets
Oil - for frying

PREPARATION
1. Heat 1.5 litres water in a skillet, add 1/2 teaspoon salt, 1 teaspoon oil and stir well.
2. Bring it to a boil.
3. Then, add 230 grams pasta and mix it well.
4. Bring it to a boil.
5. Boil for 5 - 7 minutes on medium heat.
6. Remove it from heat and drain the pasta.
7. Keep aside.
8. Heat 2 tablespoons oil in a skillet, add 2 teaspoons ginger garlic paste and stir well.
9. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
10. Now, add 70 grams bell pepper, 40 grams carrots and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon pasta seasoning, 2 tablespoons ketchup and mix it well.
13. Then, add 200 grams canned tomato and mix it well.
14. Mash the tomatoes properly and cook for about 5 - 7 minutes on medium heat or until it turns soft and pulpy.
15. Now, add the boiled pasta and mix it well.
16. Cook for another 5 - 7 minutes on medium heat.
17. Remove it from heat.
18. In a bowl, add 1 tablespoon all purpose flour, 1 1/2 tablespoons water and mix it well to make a thick batter.
19. Take a spring roll sheet and brush the prepared mixture on the sides.
20. Add the prepared pasta mixture on it.
21. Roll it tightly and spread the some all purpose flour paste on the end.
22. Seal the edges properly.
23. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
24. Serve hot.

Chicken Spring Rolls

Servings - 2 - 3

INGREDIENTS
Chicken breast - 350 grams
Black pepper - 1/4 teaspoon
Salt - 1/4 teaspoon
All purpose flour - 250 grams
Salt - 1/4 teaspoon
Egg - 1
Water - 130 milliliters
Oil - 15 milliliters
Oil - 20 milliliters
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Onions - 60 grams
Bell pepper - 85 grams
Carrots - 100 grams
Cabbage - 75 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Green onions - 1 tablespoon
Egg wash - for brushing
Oil - for frying

PREPARATION
1. In a mixing bowl, add 350 grams chicken breast, 1/4 teaspoon black pepper, 1/4 teaspoon salt and mix it well.
2. Marinate for 15 minutes.
3. In a anther mixing bowl, add 250 grams all purpose flour, 1/4 teaspoon salt, 1 egg and mix it well.
4. Add 130 milliliters water and knead it into a smooth soft dough.
5. Rest the dough for 15 minutes.
6. Heat 15 milliliters oil in a pan, add the marinated chicken and mix it well.
7. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Cook for another 3 - 5 minutes on medium heat.
10. Remove it from heat and keep aside.
11. Heat 20 milliliters oil in a skillet, add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir well.
12. Then, add 60 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 85 grams bell pepper, 100 grams carrots, 75 grams cabbage and mix it well.
14. Cook for 8 - 10 minutes on medium heat.
15. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
16. Then, add the cooked chicken and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 tablespoon green onions and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat and keep aside.
21. Take a ball from dough and dust it with flour.
22. Flatten it with the help of a rolling pin.
23. Cut it’s sides make a square.
24. Place the prepared chicken stuffing on it.
25. Fold the sides and brush the end with egg wash.
26. Roll it completely.
27. Heat sufficient oil in a deep fryer and deep fry these until it turns golden brown and crispy.
28. Remove it from heat and drain it on an absorbent paper.
29. Cut it into half.
30. Serve hot with ketchup or schezwan sauce.