Chinese Vegetable Spring Rolls With Homemade Wrappers.

Spring rolls with vegetable filling is a Chinese snack, made with a thin round dough sheet with fillings inside, rolled, and deep fried. Crispy crunchy snack filled with amazing goodness of vegetables or even chicken.

Amma used to make this during my childhood; this is her way of making sure that my two younger brothers and myself have some veggies in our diet. I am just carrying on the tradition for my kids; both my kids sometimes can be real fussy with vegetables.

You can fill it with scrambled eggs and veggies or chicken and veggies or just plain vegetables. The veggies should be stir-fried and then spread out into a large plate to cool down. Coming to the dough; I have made this in my food processor and that makes it easy. I have also added one egg to the dough, this gives an extra crunch.

There are many different ways to make the spring roll wrappers; this method is just one of  my favorite because it does not soak up much oil; the other method is making a thin pancake and then rolled up; I have posted that looooong back with really blurry pictures, still if you like to take a peek on that recipe go ahead, I know it is high time I updated that picture and I will soon....promise.

You can chop the veggies, grate or slice it thinly.

So lets get cooking.

Recipe Source: My amma.
Ingredients:
To make the wrappers:
Flour: 1 cup.
Cornflour: 1/2 cup.
Egg: 1.
Baking soda: A fat pinch.
Salt: 1/2 tsp.
Water: About 2/3 cup or as needed.
Egg white: 1 egg, slightly beaten (for sealing)

For the veggie filling:
Carrots: 2.
Beans: 100 gms.
Capsicum: 1, medium.
Onion: 1, medium,
Cabbage: 1/2 cup (optional, I did not use here).
Green onions: 1 bunch.
Green chilly sauce: 1 tsp.
Oyster sauce: 1 tsp.
Soya sauce: 1 tsp.
Fresh pepper powder: 1 tsp.

Method:
First lets make the dough for the wrapper.
Put flour, cornflour, salt, and baking soda into a food processor and blitz.

Add one egg and again close the processor and bltiz.

While it is running pour water little by little, till you get a soft dough.

Put the dough into a bowl and knead it again, dusting more flour if needed. Keep it aside.

Chop or slice or grate the veggies.

Heat a kadai, pour 1 tbsp oil, add the chopped garlic, and onions, then add the vegetables, and stir fry it for a few minutes. Add the soy sauce, oyster sauce, green chilly sauce, salt, and sprinkle freshly grounded pepper. Switch off the fire and either you can transfer the vegetables to a large plate and spread it out....this is to stop the cooking process and hence it does not loose its crunch......here I have just spread it in the kadai itself.

Now it is time to roll out the dough into a circle, dust flour if needed. ( I used my wooden chopping board to roll out; if you are using this make sure it is dry).

Place 1 tbsp of filling into the side nearest to you.

Fold over tightly.

And fold over both sides.

Brush beaten egg whites on the seams. Remember, no air pockets; it will result in oily egg roll....so seal tightly. Place them seam side down.

Make the same with the remaining dough.

Heat oil in a pan and slide them in. Fry till golden brown and strain on to a paper napkin.

Serve hot with hot garlic sauce or plain tomato sauce.

Enjoy :)