Dec 8, 2008


Before going ahead with the recipe, I would like to stress that I made the springroll not as how it wud taste usually....For me, the springrolls are usually bland in taste...the reason being, I believe cos they fall under Chinese Cuisine...But there is no hard and fast rules when it comes to my kitchen...why is tat Springrolls should always been chinese...when cooked in an Indian kitchen it can for sure get a new avatar and transform to an Indian cuisine...Having made this decision, I hope there is no need to mention that my springroll is filled up masala...yes, itz a perfect Indianized version of springrolls...Well, If you want only the original version, all you have to do is close this post and move on to something else or you can always wait till I post tat recipe...I'm sure being such a good friend of mine, you will surely wait on (if req)...believe me, this springroll tasted hundred times better than the original(atleast for me)...So now leaving it to your choice, I move forward with the recipe for Cauliflower Mushroom Cheese Springroll...

  • Spring roll sheets
  • Cauliflower - about 10 florets finely chopped
  • Mushroom - finely chopped
  • Ginger garlic paste - 1 tsp
  • Cumin seeds - 1 tsp
  • Chilli pdr - 1 tsp
  • Coriander pdr - 1 tsp
  • garam masala - 1/2 tsp
  • Amchur pdr - 1/4 tsp
  • Corriander leaves
  • Kasthuri Methi - 1/2 tsp
  • Salt
  • Onion - 1/2 of a medium
  • Grated cheese (any cheese of your choice)

In a wide pan, add oil + cumin seeds + onion --> sautee till the onion turns golden brown. Now add ginger garlic paste and sautee till the raw smell leaves. Add the finely chopped cauliflower and can subsitute these veggies with any veggie of ur choice....Since these were the only veggies which I found in my refrigerator at the end of week, I went for these... Add salt, garam masala, chilli pdr, corriander pdr, amchur pdr and kasthuri methi....You can also replace the spices to your choice. Finally after the veggies gets cooked and the spices raw smell leaves, add corriander leaves. Saute for another one second and then switch off the flame.

Now to go with the filling procedure...

Step 1: Spread the springroll sheet so that it appears in a diamond shape when placed facing you.
Step 2: Put the filling topping it with some grated cheese, a lil above the lower bottom corner of the sheet and then start rolling the sheet upwards.
Step 3: When you have almost crossed rolling to the middle of the sheet wrap the two sides of the sheet inwards and paste it using egg(if non-veg) or boiled rice(if veg).
Step 4: Now the top portion of the sheet after the above filling and rolling procedure should appear like a triangle.
Step 5: Apply egg paste to that portion and then fold in inwards to close the roll.
Step 6: Make sure that the roll is tightly wrapped and that there is no chance for the veggies to peep out when fried in oil

Having made the rolls, itz time to deep fry them oil...yes, you heard it rite..i mentioned deep fry....not sure if we can bake these...will try out next time and let you know for sure if possible...
When the rolls turn brown itz done and you can remove them from the oil.

Crunchy Cauliflower Mushroom Cheese Springrolls are ready to be served. Serve them with Tomato Ketchup.


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