Saturday, 13 September 2014

CHEESY SPRING ROLLS

These cheesy gooey spring rolls I had during a family function at a restaurant. These starters were an instant hit then and even at home. Though they resembled more like slimmed down rolls or more like fingers then, this fatter spring roll version is delicious too. The taste is exactly the same though the look is quiet different here.

Since they are a little mild make sure you use a nice spicy chutney or dip, schezwan chutney preferable but you can really use whatever you like. They taste awesome even as it is without a dip.


CHEESY SPRING ROLLS

INGREDIENTS

STUFFING
Cheese cubes grated
6 nos
Capsicum finely chopped
¼ no
Spring onion with greens finely chopped
1 no
Pepper pdr        
¼ tsp
Red chilli flakes
½ tsp
OUTER COVERING
Maida / Refined Flour
1 cup
Salt
T.T.
Water
As needed
Oil
½ tsp + for deep frying

METHOD:


STUFFING

1.       Mix all the ingredients together.



2.       Put the stuffing in a cling film and roll it tightly in the shape of a rectangle.


3.       Refrigerate till further use.

OUTER COVERING

4.       To the maida add salt and water to create hard dough.


5.       Apply a little oil and knead well till it is no more sticky but its elastic.

6.       Keep covered for 30 min.

7.       Divide the dough into marble sized balls. Will make around 15 – 16 nos.


ASSEMBLING


8.       Using dry flour roll out each ball into a thin elongated saucer sized oval.


9.       Remove out the stuffing from the cling film and cut 15 – 16 pieces. The same as the number of dough balls.




10.   Keep a piece if the stuffing in the centre of the rolled oval and cover it with the two sides first, then overlap with the top and bottom to create a small parcel.


11.   Repeat the same for all the dough balls. Sprinkle a little dry flour on the top and bottom of the parcels or them may stick.


12.   Deep fry in hot oil till golden brown. Serve hot immediately with tomato ketchup.








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