Wednesday, November 15, 2017

Red Spinach Beet Spring Roll

Red Spinach Beet Spring Roll - Iron

Preparation time : 25 minutes
cooking time : 30 min
Spring rolls are a large variety of filled, rolled appetizers, it’s Chinese and Vietnams popular starter recipe. Beetroot is a Cancer Cure Veggie and it's cures constipation problem, intake of beetroot it will increase your hemoglobin level.
I always prepared homemade spring roll for packing my son’s lunch box.

Red Spinach – ½ Chopped
Beetroot – ½ cup grated
Sping onion – ½ cup hopped
Carrot – ½ cup grated
White pepper pwd – ½ tspn
Black pepper pwd- ¼ tspn
Salt – to taste or ( ½ tspn)
Sweet soy sauce -  1 tspn
Chilli tomato ketcup – 1 tpsn
Lemon juice – ½ tpsn
Garlic butter – 1tpsn
Olive oil – 1 tspn

For the dough

Maida (Plain Flour) –  1 cup
Ghee– 1 tspn
Sugar– ½ tspn
Salt– ½
Water – ½ cup (required qty)
Oil – for frying

Heat a non stick pan add olive oil and garlic butter  
Add spring onion, red spinach, beetroot, carrot one by one stir well and cook for 5 minutes.
Add sweet soy sauce, , white pepper,black pepper pwd,lemon juice, chilli tomato ketchup, salt mix well and cook for 3 minutes remove from the heat and cool.
In another wide bowl, mix the Maida , sugar, ghee and salt.
Prepare a soft dough with those ingredients.
Make small lemon size balls and roll it in atta , as needed.
Make a the balls in to a flat Small rotis ( like puris) .
Place the flattened dough Keep 1 heaped teaspoon
Spread the prepared filling. Close two sides and roll it like cylinder shape.
It’s not closed properly seal it with maida paste.

 Heat oil in pan keep the fire in Medium flame deep fry the all Spring Rolls. Cut into bite size pieces.
Serve it hot with ketchup or any chutney..

 It is a great Party Starter/ breakfast/dinner/and lunch box food for Kids and adults too.

This is my entry for  #livogenironchef the Iron Chef contest on IndiBlogger. 

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