One of the easy and simple deep fried snack recipes is prepared with leftover bread slices and spring roll stuffing.
Asian spring roll recipes are one of the sought snacks, but the spring roll sheets can be tricky to prepare.
To mitigate this issue, the same sheets can be replaced with bread slices which would produce the same taste and crispiness for a snack.
Firstly, the stuffing for this recipe has to be less moist or has to be on the dry side.
This is because of the bread slices used in this recipe.
Wet stuffing may easily damage the bread, the stuffing may ooze out while deep frying.
Secondly, the veggies used for stuffing have to be thinly sliced and chopped.
It should not affect shaping the rolls and has to be easily rolled.
You may also use plain flour or wheat bread too. Avoid using multigrain bread as it may not be easy to shape.
Ingredients for stuffing:
2 tbsp oil
2 chilli, finely chopped
2 clove garlic, finely chopped
2 tbsp spring onion, chopped
½ onion, sliced
5 beans, chopped
1 carrot, chopped
2 tbsp vinegar
1 tbsp chillies sauce
½ tsp pepper powder
½ tsp salt
2 cup cabbage, shredded
Ingredients for slurry/ flour mixture:
1 cup flour
¼ tsp pepper powder
¼ tsp salt
¾ cup water
Corn flakes, for coating
Oil, for frying
In a large wok, heat two tablespoons oil, add two chillies, two cloves garlic, two tablespoons spring onion and saute well.
Add ½ onion and saute until the onion shrinks slightly.
Now add beans, one carrot and stir fry until the vegetables turn crunchy.
Make some gap, add two tbsp vinegar, two tablespoons soy sauce, one tablespoon chilli sauce, ½ teaspoon pepper powder and ½ teaspoon salt.
Stir fry until the sauces are well combined.
Further, add two cup cabbage and stir fry on high flame.
Mix vegetable stuffing is ready.
To prepare the slurry, in a bowl take one cup flour, ¼ tsp pepper powder and ¼ tsp salt.
Prepare a smooth slurry adding ¾ cup water.
Now take the bread slice and trim off the sides.
Roll gently using a rolling pin or smooth water glass forming a thin sheet.
Place one tablespoon prepared stuffing in the centre and brush with slurry on the sides.
Fold half and seal the sides.
Dip the stuffed bread in slurry making sure the bread is coated fully.
Roll in crushed corn flakes or bread crumbs to get a crispy outer coating.
Deep fry in hot oil keeping the flame on medium.
Stir occasionally, and fry until the spring roll turns golden brown and crisp.
Finally, drain off the bread spring roll and enjoy with sauce. – Online.