Egg Vegetable Samosa & Spring Rolls

 Ingredients of Egg Vegetable Samosa & Spring Rolls

3 small cups flour

1 tbsp baking powder

1 tsp Salt

Fillings:

1 small cabbage (shredded)

6 carrots (peeled & sliced in julienne style )

1 large onion (diced)

5-6 bell peppers (cut in strips)

Salt to taste

Asmie's Kitchen spices (curry, secret of cooking, ground garlic, ground ginger, ground pepper & mixed spices 1 tsp each)

4 tbsp olive oil

Method

Heat the oil in a pan and fry the onions and bell peppers till the onions are translucent. Add the shredded cabbage and carrots with seasonings and spices. Fry for 5 minutes on medium flame. Remove from the fire and set aside aside.

Batter :

Pour medium cup of water in a mixing bowl, gradually add the flour and stiring till it reach the thickness of pap. Add 1 egg, baking powder and salt. Whisk till fluffy.

Heat a non stick pan on the stove, gas till piping hot. Brush the pan with little oil. Dip the brush in the batter and quickly rub in the non stick pan several times round the pan. Allow to cook for a minute. The samosa/spring roll sheet will begin to rise. Quickly remove from the pan and place on a board, cut the crust and add spoonful of the veggies filling. Roll like mat. I. E put the filling in the middle of the sheet. Start folding, then fold the right and left side of the sheet then continue rolling till the end of the sheet. That's for spring roll. For samosa : divide the sheet into 2. Fold like a cone. Put it in the middle of your thumb and index finger, add spoonful of the filling then fold to cover the cone. Do that to the rest of the batter. Till it's exhausted. Fry in hot oil. Deep frying. Drain on a paper. Serve with ketchup or tomato sauce.

(c) Asmie's Kitchen

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