Name: Baked Veggie Spring Rolls with Indian Flavour - Fusion Style recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Cabbage, carrots, red, green & yellow bell peppers,sliced 1 cup each; Onion, sliced 1 to 2; Oil 2 tablespoon; Mustard seeds 1 teaspoon; Garlic, chopped 1 teaspoon; Curry leaves 1 to 2 sprigs; Roasted peanuts, crushed 2 tablespoon; Salt to taste; Fresh grated coconut 1 to 2 tablespoon; Roasted gram flour 1 tablespoon; Sambhar powder 1 teaspoon; Red chili flakes 1 to 2 teaspoon; Spring onion, chopped 1 tablespoon; Spring rll sheets 10 to 12; Oil to brush

ABOUT Baked Veggie Spring Rolls with Indian Flavour - Fusion Style RECIPE

Here are some very easy and delicious crispy baked Veggie Spring Rolls. They are great as appetizers with green chutney / sauce / dip or as a tea-time snack. Choice is yours. Absolutely healthy with all the goodness of colourful veggies, it is bound to be a hit at any in-house party. You can add any of your favourite veggies too. They can also be served as an after school snack for the kids.

Ingredients Serving: 4

Cabbage, carrots, red, green & yellow bell peppers,sliced 1 cup each
Onion, sliced 1 to 2
Oil 2 tablespoon
Mustard seeds 1 teaspoon
Garlic, chopped 1 teaspoon
Curry leaves 1 to 2 sprigs
Roasted peanuts, crushed 2 tablespoon
Salt to taste
Fresh grated coconut 1 to 2 tablespoon
Roasted gram flour 1 tablespoon
Sambhar powder 1 teaspoon
Red chili flakes 1 to 2 teaspoon
Spring onion, chopped 1 tablespoon
Spring rll sheets 10 to 12
Oil to brush

Instructions

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour. Then add the onions and curry leaves. Saute till it turns slightly brown.
Then add the carrots first and stir fry for a minute. Next add all the veggies and salt. Continue to saute for 2-3 minutes.
Add the crushed peanuts, roasted gram flour, coconut, sambar powder and chili flakes. Mix everything well and switch off the flame. Set it aside to cool down.
Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown. Roll it over till the middle.
Apply some water on either sides and tuck them in from both ends. Then roll over again till the end and apply some more water at the tip of the sheet.
Secure it firmly and brush with some oil on both sides. Brush them with oil and arrange all the rolled up spring rolls over a greased baking tray lined with butter paper.
Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down. Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip.

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