Bread crust spring rolls
Recipe by Anjali Rughani of Dar es Salaam, TZ
A simple way of making the spring rolls when you dont have the time to make the maida crust.
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Ingredients
vegetarian
4 servings
- 2½ cups cabbage cut in strips
- 1 cup green bell peppar cut in strips
- 1 tbsp oil
- 1 cup carror cut in strips
- 2 tsp vinegar
- 1 tsp ginger
- salt to taste
- 1-2 chillies cut in strips
- 11 slices of sandwich bread (white)
- 1 tbsp maida (for pasting)
- Oil for frying
Directions
- Take a nonstick pan, put in the oil and let it become hot. Put in the Onions and the rest of the vegetables and the spices all together. Stir fry them for a minute or two and take it out in a separate bowl
- Cut out the four hard side crust of the bread slices.
- Stake them up one on top of the other on a small steel thali.
- Put the bread slices in the pressure cooker and steam them 3-4 minutes.
- Open the pressure cooker and take the first slice and cover the pressure cooker. roll the slice with slowly till they are thin n make sure you strech them in the four directions.
- Repeat the 5th step for the rest of the slices except the last.
- In a small bowl mix maida and water for pasting.
- Fill in the rolls with the filling and paste the end with maida. Deep fry on medium heat till golden brown.
- serve with chilli sauce or shezwan sauce.