Bread Crumbs Coatd Vegetable Spring Rolls

Bread Crumbs Coated Vegetable Spring Rolls

Ingrediants

For filling:

Carrot-1 shredded

Cabbage-2 cups sliced thinly

Capsicum-1/2 sliced thinly

Ginger garlic paste-1 tblspn

Oil-1 tblpsn

Soya sauce - 1tblspn(or to taste)

Corn flour-1 tblspn

Ajinomoto-1 tsp

Salt-to taste

Sugar-1 tsp

For Outer layer:

All purpose flour(Maida)-1 1/2 cup

Oil-1 tsp

Salt-to taste

Oil for deep frying

Breadcrumbs

1/2 cup maida+1 egg-mixed together with some water

Method

How to make dough and filling:

In a Mixing bowl mix maida,salt and oil together,then add water and make in to a stiff dough.let it rest for 15 min.

In a kadai add oil and let it heat up..Now add ginger garlic paste and all the vegetables.saute till translucent.

Now mix cornflour with soyasauce and add to the vegetables and cook for 1 min.

Transfer the entire mixture to a plate and let it cool down.

Mix maida with some water and make it into a paste.

How to make spring rolls:

Divide the dough in to 10 parts.Divide the filling in to 10 equal parts.

Take two dough balls and roll it into a smaller circle,Apply oil on both the circles and dip the circles in to maida and stick it together.

Now roll the circles together till you reach a bigger roti.

Place this roti's in a high heated tawa and cook for 30 sec ,turn and cook again for 30 sec.

Separate the roti in to two roti,Since we have applied oil and maida,between each circle the roti will separate easily(Check pictures)

Make the rest in the same way.now stack them together and cut them in to squares.

Take a springroll sheet,keep the pointing side nearest to you,place some filling in there and start rolling.when you come to the end,seal it with the maida mixture,and roll it into spring rolls.

Make every sheet in to springrolls.

In a plate mix maida with some water and egg and makeit  in to a thin paste.Take breadcrumbs in another one plate.

Dip the spring rolls in maida mixture and then in breadcrumbs,and set it aside.

Heat oil in a frying pan and fry all those spring rolls till golden.

Serve hot with ketchup and mayonnaise or any hot sauce.

Note:

1)You can frreze those sheets in a ziploc bag for later use,Before using defrost those sheets in microwave.

2)You can add some shredded cheese or any dried herbs to the breadcrumbs.

Pictorial:

Ur ingrediants

Saute veggies and add sauce..

make dough...Divide it..take two dough and apply oil in it...Dust some flour on each roll...Stick it together..fry in tawa on both sides..Separate it...Cut into a square

put filling and roll it..

Dip in egg and in bread crumbs..Then Fry it...

Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls 

Clone of a Cinnabon

Ingredients 

1 cup warm milk (110 degrees F/45 degrees C)

 2 eggs, room temperature

 1/3 cup margarine, melted

 4 1/2 cups bread flour

 1 teaspoon salt

 1/2 cup white sugar

 2 1/2 teaspoons bread machine yeast

 

 1 cup brown sugar, packed

 2 1/2 tablespoons ground cinnamon

 1/3 cup butter, softened

 

 1 (3 ounce) package cream cheese, softened

 1/4 cup butter, softened

 1 1/2 cups confectioners' sugar

 1/2 teaspoon vanilla extract

 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

recipe sources:all recipes

Rose Rolls

Rose Rolls

Rose Rolls

First, prepare your filling of choice: Creamy Chicken Filling


Next, prepare the dough:

INGREDIENTS

4 cups all purpose/plain flour
1 tbsp. instant yeast
2 tbsp. powdered milk
1 tsp. salt
4 tbsp. oil
egg 1 (plus 1 for glazing)
1 tsp. castor/grinded sugar

INSTRUCTIONS

In a bowl mix together the following ingredients: 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

STEP 1: Divide the dough into 15-16 sections and shape them into neat balls.

STEP 2: Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.

STEP 3: Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact.

STEP 4: Add your filling in the center.

STEP 5: Take one of the sections and cover the side of the filling with it.

STEP 6: Take the opposite side’s section and cover the other side of the filling with it.

STEP 7 & 8: Repeat with the two last sections.

STEP 9: Pinch the dough on the side to seal it.

Repeat until all rose-rolls are ready.

STEP 10: Place the prepared rolls on a greased tray.

STEP 11: Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp. of milk. Sprinkle with sesame seeds.

Bake for about 15-20 minutes or until tops are golden and rolls are ready.

STEP 12: Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.

These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.

( I picked this Recipe from fauzias kitchen fun because i like it.)