This recipe has been contributed by a dear friend from college, for days when you want to allow yourself a little snack-time indulgence.
These mouth-watering pan-fried spring rolls go very well with coriander chutney.
- Mushroom – 4 big ones
- Tomatoes – 1 Medium size
- Capsicum – 1 Small
- Onion – 1 Big
- Ginger – 1/2 teaspoon, finely chopped
- Garlic – 2 cloves, finely chopped
- Green Chili – 1 small, finely chopped
- Oil – 2 tablespoons
- Cheese Spread – 1 Tablespoon
- Oregano – 1 teaspoon
- Chili flakes – half teaspoon
- Maida (All Purpose Flour)- 100 gms
- Salt – to taste
- Pepper – to taste
Preparing the filling:
A) Cut all the vegetables into very small squares, about 0.5cm * 0.5 cm.
B) Heat a teaspoon of oil in a frying pan or kadai, add chopped ginger, garlic and green chilies to the oil. Stir till the garlic begins to turn color.
C) Add the cut onion, tomatoes, capsicum and mushroom and stir fry for 10 mins, then mix in salt & pepper.
D) Add the cheese to it along with the oregano and chili flakes.
E) Stir keeping the stove on till the cheese melts and is mixed properly with the vegetables.
Preparing the roll:
A) Add a pinch of salt and a few drops of oil to flour and mix it well.
B) Then add water and knead to make the dough. The dough should not be very soft, keep it harder than you would for chapatis.
C) Make small balls from the dough and roll them to make medium-sized tortillas (5 cm in diameter).
D) Put 2 tablespoons of ready filling in the center of the tortilla
and spread it lengthwise.
E) Fold the tortilla from all the four sides to cover the filling.
F) In a non-stick pan, heat a little oil. Shallow fry the rolls till they turn golden-brown. Turn them over and cook both sides to the same color.
Serve spring rolls with tomato sauce or coriander chutney.