Veg Spring Rolls


    For the Filling:

    • 1. 2 tbsp Oil
    • 2. 2-3 Cloves of Ginger, chopped
    • 3. 2-4 Green Chillies, chopped (optional)
    • 4. 1 Carrot, julienne
    • 5. 2 Capsicum, julienne
    • 6. 1/2 cup Spring Onion, chopped
    • 7. 1 cup Cabbage, shredded
    • 8. 1/2 tsp Salt (as per your taste)
    • 9. 1 tsp Black Pepper (as per your taste)
    • 10. 1 tbsp Vinegar
    • 11. 1 tbsp gf Chilli Sauce (as per your taste)
    • 12. 1/2 tsp gf Soy Sauce

    For Sheet Batter:

    • 1. 1 cup Wheafree Maida Replacer
    • 2. 1/4 cup Wheafree Corn Flour
    • 3. 1/2 tsp Salt
    • 4. 2 ½ cups Water

    For Corn Flour Slurry:

    • 1. 2 tbsp Wheafree Corn Flour
    • 2. 1 tbsp Water


    For the Filling:


    1. Heat a pan on high flame, add oil once it's hot, add garlic and green chilli (if using). Saute well.
    2. Add carrot, capsicum, spring onions and cabbage, stir and cook for 2 minutes on high flame leaving the vegetables still crunchy.
    3. Add salt and pepper, mix well throughout the vegetables.
    4. Add vinegar, gf soy sauce, gf chilli sauce. Stir well.
    5. Transfer it into a bowl and keep aside.

    Making the Sheets:


    1. Take Wheafree Maida Replacer in mixing bowl, add Wheafree Corn Starch and salt.
    2. Add water and mix well using a whisk, make sure there are no lumps. The batter should be pouring consistency. Keep aside for 10-12 minutes.
    3. Now, heat a flat non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
    4. Cook until the top gets dry, turn and cook the other side.
    5. Remove on a plate and keep aside for further use.

    Making the Cornflour Slurry:


    1. Take Wheafree Corn flour in a bowl, add water and mix into a smooth paste.

    For Frying:


    1. Take a spring roll sheet and place a spoonful of prepared stuffing.
    2. Pull and fold over the corner tightly till it reaches half the sheet.
    3. Fold over sides like an envelope leaving no air pockets. Apply corn flour slurry around the corners and seal the edges.
    4. Heat oil in a kadai, deep fry the spring roll until they turn light golden brown.
    5. Serve hot with gf tomato ketchup.

    - Recipe By: Wheafree Kitchen