Wednesday Fresh Baked Veggie Spring Rolls with Indian Flavour - Fusion Style

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We hope you got benefit from reading it, now let’s go back to baked veggie spring rolls with indian flavour - fusion style recipe. To make baked veggie spring rolls with indian flavour - fusion style you need 15 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Baked Veggie Spring Rolls with Indian Flavour - Fusion Style:

1. Provide 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
2. Take 1-2 onion, sliced
3. Provide 1 tbsp. oil
4. Use 1 tsp. mustard seeds
5. Prepare 1 tsp. garlic, chopped
6. Take 1-2 sprig curry leaves
7. You need to taste salt
8. Take 2 tbsp. roasted peanuts, crushed
9. Take 1-2 tbsp. fresh grated coconut
10. Get 1 tbsp. roasted gram flour
11. Take 1 tsp. sambar powder
12. Use 1-2 tsp. red chili flakes
13. You need 1 tbsp. spring onion, chopped
14. Get 10-12 spring roll sheets
15. Provide oil to brush

Instructions to make Baked Veggie Spring Rolls with Indian Flavour - Fusion Style:

1. Slice all the veggies.
2. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour.
3. Then add the onions and curry leaves. Saute till it turns slightly brown.
4. Then add the carrots first and stir fry for a minute.
5. Next add all the veggies and salt. Continue to saute for 2-3 minutes.
6. Add crushed peanuts, roasted gram flour, coconut, sambar powder & chili flakes.
7. Mix everything well and switch off the flame. Set it aside to cool down.
8. Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown.
9. Roll it over till the centre.
10. Apply some water on either sides and tuck them in from both ends.
11. Then roll over again till the end & apply some more water at the tip of the sheet.
12. Brush them with oil & arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.
13. Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down.
14. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.

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