Sprouted Moong Daal Spring Rolls With fresh Mix Veggies

Sprouted Moong Daal Spring Rolls with fresh Mix Veggies.

Vegetables are integral part of our meals but children dont like to eat them all. They have to be motivated towards health options. Even some young kids do not have a habit of eating veggies. But when it comes to spring rolls, no one asks what are they stuffed with! They all love to eat them. Though they look a little complicated to make yet they are a little mysterious to find out in case of stuffing. Today we are making spring rolls stuffed with sprouted moong daal and fresh vegetables.

Ingredients

1. I/2 cup shredded cabbage
2. 1/2 cup carrot julienne 
3. 1/2 cup capsicum julienne
4. 1/2 cup sprouted moong daal
5. 2 tbs fresh coriander leaves
6. 1 ts black pepper powder
7. 1/2 ts red chily sauce
8. 1 ts soya sauce
9. 1 medium size onion cut in length
10. 1 tbs chopped ginger
11. 1 tbs chopped garlic
12. 1 green chilly sliced
13. 1/4 ts sugar
14. 1/2 ts vinegar
15. 1/2 ts cornflour
16. 2 tbs oil
17. Salt as per taste

Ingredients For Spring Roll Sheet

1. 1 cup refined flour (maida)
2. 1 cup of corn flour
3. 1, 1/2 cup milk
4. 1/2 cup of water (more or less as required)
5. Salt as per taste

Ingredients For Slurry

1. 1 tbs refined flour
2. 1 tbs water

Method To Make Sheets

• Mix maida, cornflour and salt by adding milk slowly, add water too, to make runny batter. Make sure there should not be any lumps in a batter (add water slowly as per requirement) Beat the batter with hands or whisker to make lumps free batter. It should be very thin in consistency.
• Now take hot non stick pan at medium flame (pan helps to make sheets in proper shape and size) and pour 1 filled laddle and spread it quickly by rotating pan until batter gets its round shape and remove extra batter. It should be very thin sheet.
• Remove it from pan when it gets dry before it gets dark colour. Don't flip it.
• Like this make all sheets and let them cool little and place them one upon another by sprinkling some cornflour on each sheet otherwise they may stick to each other (You can store these sheets in a freezer by wrapping them in cling wrap for some days).

Method For Stuffing

• In a bowl mix cabbage and carrots with some salt and rest them for 10 minutes so that they shed their water. After that, squeeze water from them.
• Take a wok, heat it and add oil to it. Add  ginger, garlic, onions and carrots. Stirring them 2 minutes add cabbage and capsicum and let them sweat. Add moong and cook for more 2 minutes.
• When all gets sweat add salt, pepper, sugar, sauces and stir them. Every thing should be done at high flame so that the crunch of vegetables should be intact. Add cornflour,stir and off the flame.Cornflour helps to bind vegetables if some water is left. Let them cool.
• Now take 1 sheet and fill stuffing at the one end of sheet, keep some space left under stuffing that helps to roll.
• First step to roll the sheet is:
• Fold the sides of sheet on the stuffing.
• Second step is to fold the lower part of the sheet that was left under the stuffing and push the stuffing back to the folded sheet so that the stuffing should be intact and turn the sheet slowly.
• Thirdly again roll the sheet and make at least 3 folds. Before last fold paste some slurry on all open ends of sheet then make last fold which helps to stick the sheet precisely.
• Likewise make all rolls and place them in a plate and cover them so that they dont get dry.
• We have to fry them in two parts. Fry them in medium hot oil just to cook them properly for 5 minutes both sides. Let them cool ( you can store them for next day).You can also steam them or air fry them.
• Now again heat oil at full gas (oil should be very hot) and fry your spring rolls for more crispier results.
• Enjoy it with hot and sweet chilly Sezhwan sauce or hot and chilly mayo dip.

Method To Make Mayo Dip

• Mix mayonnaise and chilly sauce.
• Done!

Method To Make Hot And Sweet Sezhwan Sauce

• Take 2 tbs of Sezhwan sauce in a pan, add 1 tbs red chilly sauce and 4,5 tbs of sugar. Bring them all to boil by adding half cup water to it. Add cornflour slurry, if it is thin in consistency.
• Enjoy in rainy season.