Bread spring rolls is a simpler quicker way to make crunchy spring rolls for an evening snack , for kids back from games, school , or simply to finish the few slices of bread whatever.
Bread spring rolls ....because you hadn't planned to make it before but was on a whim and a craving that had to be satiated.
Believe me you will be more than delighted with the outcome .
for filling ( your choice of veggies)
1 cup of veggies like shredded cabbage, grated carrots, bell peppers, spring onions, ,both greens and white parts. cut vegetables to thin strips.
white bread slices, (one slice per roll)
Pinch of white pepper
1 tsp ginger garlic paste,
salt as needed
1 tsp soy sauce
1-2 red chili sauce or red chili flakes
1 tsp oil to sautee veggies.
oil for deep frying
some cooked noodles can also be added to make the filling ( optional )
if using fresh bread, it will flatten out well, so no need to add water while rolling except to seal ends.
To prepare filling .
Sautee all veggies in a pan with little oil on high flame to keep them crisp .start with spring onions, add chopped green chilies add the remaining veggies.
Dont over cook. add salt, and ingredients mentioned for filling. remove when 3/4 th done, to keep the crunch of veggies.
slice the crust around the bread slices neatly.
roll out each slices as thin as possible using a rolling pin.
If the bread is too dry , just sprinkle water around edges only , to help seal after rolling.
Do not soak slices in water completely,as it will make rolls soggy, absorb more oil and will not become crisp.
place the filling on the end, roll up carefully and seal with drops of water , dont over stuff.
deep fry till done on a medium flame . Initially keep flame high to heat up oil, then reduce to medium.
serve hot crispy bread spring rolls with sauce.