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Julienned Veggie Rolls Recipe

Julienned Veggie Rolls is a popular Continental Snack
Author :
 
On :
Thursday, 17 April, 2014
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 8
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For Covering:
  • 2 cups - plain flour
  • 2 tbsp - oil
  • 2 - green chillies, ground fine
  • Salt to taste
  • For Veggie Filling:
  • 1 - carrot, peeled, chopped into matchstick pieces
  • 8 to 10 - French beans, chopped in above size
  • 3 - asparagus, peeled, chopped as above
  • 1/2 - avocado, peeled, chopped as above
  • 1/2 - small yellow capsicum, chopped as above
  • 1/2 - small green capsicum, chopped as above
  • 1 - onion, slivered thinly, Sauteed till light brown
  • For Seasoning:
  • 1 - small Green chilli
  • 1 flake - Garlic
  • 1 small piece - Ginger
  • 3 pinches - black salt, powdered
  • 1 tsp - red schezwan sauce
  • 1/2 tsp - soya sauce
  • 1/2 cup - grated cheese
  • Salt to taste
  • How to Make Julienned Veggie Rolls:

    1. For Filling:
    2. Microwave or blanche veggies, till just a bit cooked.
    3. Drain, transfer to a refrigerator, to chill.
    4. Add all seasoning ingredients, except cheese, keep aside.
    5. For Covering:
    6. Mix oil, chillies and salt in plain flour
    7. Add enough water to knead into a smooth pliable dough.
    8. Knead on work surface for 5-7 minutes till dough is very elastic.
    9. Cover and keep aside for 10-15 minutes.
    10. Roll into large paper thin rounds or chappatis.
    11. Use dry flour for dusting to aid rolling.
    12. Cut into 1.5 inch wide, 6 inch long strips.
    13. Put plenty of water to boil, add 1 tbsp. oil.
    14. Add in 5-6 strips at a time, allow to cook for 1 minute.
    15. Drain carefully onto a wire mesh.
    16. Cool strips, rubbing with very little oil, if required.
    17. To Proceed:
    18. Place a strip on work surface so as it won't stick.
    19. Place layer of veggies on one end of strip.
    20. Spread this layer to one third of length of strip.
    21. Now carefully place some cheese at centre of this layer.
    22. Roll from this end, carefully and tightly, to make a stuffed cylinder.
    23. Either fasten end with a toothpick, or stick by moistening edges with water.
    24. Repeat for remaining strips and veggies.
    25. Arrange in a serving tray line with salad leaves or shredded cabbage.
    26. Refrigerate for 2-3 hours or till required, after covering with a moist cloth.
    27. Serve chilled as pick-me-ups, with sauce, salsa, chutney or ketchup.



     

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