Bethica's Kitchen Flavours: Baked Veggie Spring Rolls with Indian Flavours

Here are some very easy and delicious crispy Chinese style baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at any in-house party.

You can add any of your favourite veggies too. They can also be served as an after school snack for the kids. So do give it a try by checking out the step by step pictorial recipe to prepare it.

I went out of the beaten track and instead of adding the usual soya sauce, pepper and chili sauce, I experimented with our very own Indian flavours.

I added fresh grated coconut, crushed roasted peanuts, roasted gram flour (to absorb the moisture), curry leaves, sambar powder and chili flakes to make it more spicy.

I should admit it turned out lip smacking. So go ahead and bring out a different flavour each time you bake these yummy goodies and impress your near and dear ones.

Frankly speaking I really enjoyed baking them and equally relished as a tea-time snack. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
1-2 onion, sliced
1 tbsp. oil
1 tsp. mustard seeds
1 tsp. garlic, chopped
1-2 sprig curry leaves
salt to taste
2 tbsp. roasted peanuts, crushed
1-2 tbsp. fresh grated coconut
1 tbsp. roasted gram flour
1 tsp. sambar powder
1-2 tsp. red chili flakes
1 tbsp. spring onion, chopped
10-12 spring roll sheets
oil to brush

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Sauté till it turns slightly brown.

Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to sauté for 2-3 minutes.

Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.

Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.

Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet to secure it firmly.

Brush with some oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.

Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.

Note-
1. Defrost the spring roll sheet pack for 1-2 hours.
2. While working on them, keep them covered with a damp cloth to avoid drying up.
3. If you desire a garam masala flavour, then skip the mustard seeds, sambar powder and curry leaves. Instead temper with cumin seeds and asafoetida. Kasuri methi along with garam masala powder can be added here for an intense flavour.
4. Best of Luck!!!!!!