वेज स्प्रिंग रोल पट्टी रेसिपी | 3 type Spring Roll Sheet Best Veg eggless Roll recipe | Ranveer Brar
VEG SPRING ROLL WITH SHEETS RECIPE - When it comes to Indo-chinese cooking, techniques & timing are very important. Do see the whole video and your concept of Spring Roll will change for the better, promise :)
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VEG SPRING ROLL WITH SHEETS RECIPE
Preparation time 10 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Filling
2 tbsp Oil, तेल
1 inch Ginger, chopped, अदरक
2-4 Green chilli, chopped, हरी मिर्च
½ medium size Cabbage, shredded, गोबी
2 medium size Carrot, peeled, julienne, गाजर
2 medium size Capsicum, julienne, शिमला मिर्च
Salt to taste, नमक स्वादअनुसार
½ tsp Sugar, चीनी
1 tsp Vinegar, सिरका
1 tsp Green chilli sauce, ग्रीन चिली सॉस
½ tsp Red chilli sauce, रेड चिली सॉस
1 tsp Dark soy sauce, डार्क सोया सॉस
¼ cup Spring onion, chopped (only white part) प्याज पत्ता
2 tbsp Coriander leaves, chopped, धनिया पत्ता
For Dip
Season sauce water, सॉस का पानी
2 tbsp Tomato ketchup, टॉमैटो केचप
For Egg Roll Sheet Batter
1 cup Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
¼ tsp Sugar, चीनी
1 ½ cups Water, पानी
1 Egg white, (optional) अंडा का सफेद हिस्सा
½ tsp Vinegar, सिरका
1 ½ tsp Oil, तेल
1 tsp Oil, तेल
For Spring Roll Sheet Batter
2 cups Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
1 tsp Vinegar, सिरका
¼ tsp Sugar, (optional) चीनी
1 cup Water, पानी
For Binding Flour & Water Slurry
2 tbsp Refined flour, मैदा
1 tbsp Water, पानी
Other Ingredients
Cornstarch for dusting, कॉर्न स्टार्च
Oil, तेल
Oil for deep frying, तलने के लिए तेल
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Filling
Heat a wok on high flame, add oil once it's hot, add ginger, green chilli and saute well.
Add cabbage, carrot, capsicum, stir and cook for 2 minutes on high flame.
Add salt to taste, sugar, vinegar, green chilli sauce, red chilli sauce, dark soy sauce.
Stir well and cook for another 1-2 minutes.
Once the vegetables are cooked well. Finish with spring onion and coriander leaves.
Transfer it into a bowl and keep aside for further use. Let the vegetable leave its water.
Squeeze out the excess water from the vegetable and keep aside for further use.
For Dip
In a bowl, add the vegetable squeezed out water, add tomato ketchup and mix well.
Keep aside for further use.
For Egg Roll Sheet Batter
In a large bowl, add refined flour, salt to taste, sugar, water, egg white, vinegar, oil and mix well.
Add a little more oil and mix well. Make sure there's no lumps.
The batter should be pouring consistency. Keep aside for 10-12 minutes.
Now, heat a flat non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
Cook until the top gets dry, turn and cook the other side.
Remove on a plate and keep aside for further use.
For Spring Roll Sheet Batter
In a large bowl, add refined flour, salt to taste, vinegar, sugar, water and knead a tight dough.
Cover it with a muslin cloth and rest it for 10 minutes.
Divide the dough into equal parts and roll it, roll as thin as possible after rolling it, apply oil and dust flour and keep the rolled sheet on one top of each other and roll it.
Heat a pan, cook half the string rolling sheet. Cook from both sides properly. And keep aside for future use.
Or you can even steam it in a steamer, place the rolled sheet and steam for a few seconds.
Keep aside for further use.
For Frying
Take a spring roll sheet and place a spoonful of prepared stuffing.
Pull and fold over the corner tightly till it reaches half the sheet.
Fold over sides like an envelope leaving no air pockets. Apply water slurry around the corners and seal the edges.
Heat oil in a kadai, deep fry the spring roll until they turn golden brown.
Once they turn golden brown, drain them over absorbent paper.
Serve hot with prepared dip.
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CHICKEN SPRING ROLLS RECIPE RESTAURANT STYLE | SPRING ROLLS RECIPE
Chicken Spring Rolls Recipe Restaurant Style | Spring Rolls Recipe | Chicken Spring Roll | Chicken Spring Rolls Recipe | How to Make Spring Rolls | Spring Roll Recipe | Chicken Starter | Chicken Appetizer
Chicken Spring Rolls
Ingredients for Chicken Spring Roll:
- Boneless chicken, boiled & shredded- 100 gms (after boiling)
- Cabbage, shredded- 2 cups (around 100 gms)
- Carrot, julienned- 1 cup (50 gms)
- Green Pepper (capsicum), julienned-1 cup (50 gms)
- Spring Onion Greens- 3 tbsp
- Green Chillies, sliced- 2-3
- Garlic, chopped- 1 tbsp
- Spring Onion whites- 2 tbsp
Sauces:
- Dark Soy Sauce- 1 tsp
- Red Chilli Sauce- 1 tsp
Other Ingredients:
- Salt- 1/4 tsp
- Pepper Powder- 1/4 tsp
- Flour Slurry- 2 tbsp Maida (All Purpose Flour) mixed with 3 tbsp water
- Spring Roll Wrappers - 10-12
- Oil- 1.5 tbsp + oil for deep frying
Preparation:
- Boil the chicken fillets with salt, pepper powder and water in a pan for around 14-15 mins till tender.
- Take out the boiled pieces and keep it to cool. Shred the chicken fillets with a fork or with your hand. Set aside.
- Shred the cabbage and julienne the carrots and green peppers (capsicum).
- Peel and chop the garlic, the spring onion whites & greens and fine slice the green chillies.
- Once the Spring roll stuffing is done, spread it on a plate to cool and take out the Spring Roll dough sheets to thaw.
- Just before preparing the Spring Rolls, prepare the Flour paste by mixing the All Purpose Flour (maida) with water.
Process:
Make the Filling-
- Heat oil in a wok and add the chopped garlic. Fry on high heat for 15 secs and then add the Spring Onion whites and sliced green chillies. Sauté on high heat for 30 secs.
- Now add the carrots & shredded cabbage and sauté on high heat for around 2 mins.
- Add the julienned green peppers (capsicum) and sauté on high heat for a minute and then add the shredded chicken.
- Now add the salt, pepper powder, stir fry on high heat for another minute.
- Add the red chilli sauce dark soy sauce. Give a mix and continue to stir fry for another minute.
- Add the chopped spring onions at the end, stir fry for a minute
- Remove onto a plate and allow it to cool.
Wrapping the Spring Rolls-
- You will need the thawed spring roll wraps, cooled spring roll stuffing, flour slurry and a brush to use the slurry.
- Take one spring roll wrap with one corner facing you and add 2 tbsp of the stuffing around 2 inches from the corner. Arrange it in a way to form the shape of the roll.
- Fold the edge on top of the filling, pushing the stuffing inside as you roll till you reach the two opposite corners. Now fold the two sides like an envelope, give one more roll and then brush the slurry on the edge to seal the roll.
- Continue with the balance wraps to prepare the other spring rolls.
- (Tip: Cover both the spring roll wraps and the rolled spring rolls with just wet cloth Kitchen Towels to prevent them from drying out. The wraps break during rolling if dried up and the spring rolls become too dark while frying. )
Frying the Spring Rolls-
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the spring rolls one by one (around 5-6) to not crowd the pan.
- Fry on medium heat for 7-8 mins till golden in colour.
- Keep turning the rolls to uniformly fry them.
- Remove from oil and arrange on a plate. Fry the rest of the rolls in batches.
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