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 :)
#VegSpringRoll #Springrollwrapper #Ranveerbrar
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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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Lumpiang Gulay: Fried Vegetable Spring Rolls
Lumpiang Gulay (Fried Vegetable Spring Rolls)
Lumpiang gulay is a medley of sautéed vegetables tucked inside crispy lumpia wrappers, served with a spiced vinegar dipping sauce.
Equipment
Wok or Sauté pan
Saucepan or wok (for deep-frying)
Ingredients
3 garlic cloves minced
1 small onion minced
4 ounces carrots julienned (about 1 cup)
4 ounces green beans thinly sliced (about 1 cup)
1 pound cabbage shredded (about 4 cups)
8 ounces mung bean sprouts (about 4 cups)
1 tablespoon soy sauce
1 tablespoon fish sauce
2 scallions sliced
½ cup chopped cilantro
20 lumpia or spring roll wrappers (8 squares) thawed, if frozen
Salt and pepper to taste
Neutral oil (for sautéing and deep-frying)
Spiced vinegar or sweet chili sauce for serving
Instructions
1. Heat a wok or a sauté pan over medium-high heat. Add about 3 tablespoons of oil. Sauté garlic and onion until softened, about a minute.
2. Add carrots and green beans. Cook until tender-crisp, about 3 minutes.
3. Add cabbage and cook until slightly wilted for about 3 minutes, stirring frequently for even cooking.
4. Add bean sprouts and cook until slightly wilted, about 2 minutes.
5. Season the vegetables with salt and pepper to taste. Add soy sauce and fish sauce. Toss them together. Taste and adjust seasoning as needed.
6. Turn off the heat, then add scallions and cilantro.
7. Transfer the filling to a strainer set over a bowl. Let it cool down for about 15 minutes.
8. Peel the wrappers carefully, one at a time, as you go along. They dry up quickly, so work fast or cover them with a damp paper towel.
9. Set a wrapper in a diamond shape and spoon about ⅓ cup of the filling across the lower half of the wrapper, forming a 3.5-inch log.
10. Fold the bottom of the wrapper over the filling and fold the sides inward.
11. Roll it tightly from the bottom to the top, forming a neat spring roll.
12. Seal the end of the wrapper with water to secure the roll. You can also use water with cornstarch or egg wash, depending on the type of wrappers you are using.
13. Repeat the process with the remaining filling and wrappers. If making ahead, you can freeze them to fry later.
14. Set a saucepan or wok over medium-high heat (350-375° F). Add enough oil to submerge the spring rolls. Deep-fry them in batches until golden brown, turning as needed, for 5-6 minutes.
15. Drain them on a paper towel-lined plate or a wire rack. Serve them hot with your favorite dipping sauce.
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Hello! My name is Nora. I'm here to share authentic Filipino recipes and foreign-inspired dishes beloved by Filipinos. Browse through recipes and learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.
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00:00 Introduction
00:10 sauteing ingredients
00:45 transferring to a strainer over a bowl
00:56 folding lumpia wrapper
Veg Spring Roll Recipe | Home-made Spring roll Sheets with Liquid Dough | Chef Sanjyot Keer
Full Written recipe for Veg Spring Roll
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
Vegetable filling
Ingredients:
• Oil 2 tbsp
• Lehsun (garlic) 2 tbsp (chopped)
• Adrak (ginger) 2 tbsp (chopped)
• Spring onion bulbs 2 tbsp (chopped)
• Pyaaz (onions) 1/2 cup (sliced)
• Gajar (carrots) 1 cup (julienned)
• Shimla mirchi (capsicum) 1 cup (julienned)
• Patta gobhi (cabbage) 1 cup (shredded)
• Safed mirch (white pepper) a pinch
• Salt to taste
• Hari mirchi (green chillies) paste 2 tsp
• Red chilli sauce 1 tbsp
• Ketchup 2 tbsp
• Soy sauce 2 tsp
• Kashmiri red chilli paste 2 tsp
• Vinegar 1 tsp
• Sugar 1 tsp
• Spring onion greens
Method:
• Set a wok on high heat, add oil, garlic, ginger and spring onion bulbs, stir and cook on high heat for 1-2 minutes.
• Further add the remaining ingredients of the filling, stir & cook on high heat for 1-2 minutes.
• Sprinkle some corn flour, about ½ tsp and mix well, finish with spring onion greens and mix well, switch off the flame and allow the mixture to cool down, keep the filling aside to be used later.
Spring roll sheets
Ingredients:
• Maida (refined flour) 150 grams
• Cornflour 150 grams
• Salt a pinch
• Water 475 ml
Method:
• Take a mixing bowl, add maida, cornflour & salt, mix well add water in batches to make a smooth & lump free batter, whisk the batter well, the quantity of water may differ, we need to make the consistency batter flowy, it should not be too thick or too thin.
• To check its proper consistency, dip the spoon in the batter it should coat it while flowing.
• Once the batter is in its appropriate consistency rest the batter for 12-15 minutes.
• Use a non-stick pan and heat until its moderately hot, use a ladle and pour the batter on the pan, take sufficient amount of batter to make a thin spring roll sheet.
• As soon as you drop the batter swirl the pan to spread evenly to make a thin sheet. Do not use any spoon to spread like a dosa.
• Briefly cook the sheet for 30 – 40 seconds on medium flame, use a spatula & remove it efficiently. Cook all the sheets in same way.
• If you face problem in making the sheet, for example while removing the sheet after cooking, the sheet is sticking to the pan, then water content is more in the batter and adjust by adding either cornflour or refined flour and whisk well. If the sheet is spreading evenly after swirling then your batter is thick than the required consistency. Even if the batter is perfect according to you, and still if it’s not coming out efficiently then your pan seems to be hot than the required temperature. Cook on moderately hot pan. These points are very important and do consider them while making them.
• Once the sheets are cooked perfectly place them over a grill or else place them over a plate, make sure to dust the plate with cornflour to avoid from sticking. Dust cornflour between the sheets to avoid from sticking. Keep them covered with a moist cloth until you use them for making spring rolls.
Making of spring roll
Ingredients:
• vegetable filling
• Spring roll sheets
• Maida (refined flour) 2 tbsp
• Water 50 ml
• Oil for frying
Method:
• in a separate small bowl, mix maida & water to make a lump free slurry.
• Take the spring roll sheet, add sufficient amount of vegetable filling, start to fold the either ends inwards to seal the openings, further roll tightly to keep the fillings intact, apply little slurry on the edges and roll to seal the edges, if there are any openings or if you notice a minor crack developing on the sheets just simply apply the slurry and deep fry them. Make all the spring rolls in same way.
• Set a wok on medium heat filled with oil, drop in the spring rolls in hot oil and deep fry them on medium heat until crisp and golden brown in colour.
• Hot & crispy spring rolls are ready, cut them in pieces and serve them hot with ketchup or any dip of your choice.
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