- Prep Time:20m
- Cook Time:30m
- Total Time:50m
- Serves: 20
- Yield: 20 rolls
For the filling
- 100 g (3.5oz) Soya Chunks (substitute with soya granules)
- 1 tsp. cumin seeds
- 2 green chillis, sliced in half
- 1 inch ginger, grated
- 1/2 tsp. garlic powder (or 2 cloves garlic, grated)
- 1 small onion, chopped
- 1 tsp. red chilli powder or paprika
- 1 tsp. cumin powder
- 2 -3 tbsp coriander powder
- 1/2 tsp. garam masala
- 3 tbsp. oil
- Salt to taste
For the rolls
- 20 sheets of spring roll pastry
- 1 tsp. cornflour dissolved in a little water to make a paste
- Oil for frying
Make the filling
- Prepare the soya chunks by boiling them in water and salt till soft. Drain and squeeze dry.
- Chop coarsely into tiny chunks. Set aside.
- Heat oil in a medium pan.
- Add cumin, green chillis, ginger and garlic powder and saute till fragrant.
- Add the onions and a little salt and cook till the onions are translucent.
- Stir in the red chilli powder, cumin powder, coriander powder and garam masala.
- Add the chopped soya chunks, and stir well.
- Continue to cook till the filling is dry and adjust seasoning, if needed.
- Let it cool completely.
Make the rolls
- Spoon about 2tbsp of filling onto a sheet, and roll tight.
- Seal the edges with the cornflour paste, and lay it on a tray covered with waxed paper, seal-side down.
- Finish filling all the rolls.
Freezing the rolls
- Take the rolls you need to use right away, and freeze the rest. To do that, place the extra rolls on a wax paper covered tray and freeze till solid.
- Transfer to a freezer bag, removing excess air. Freeze for up to 3 months.
- When ready to use, take what you need, and fry immediately. Do not let thaw. It needs to go straight from freezer to hot oil.
- Heat oil on medium heat.
- Fry the rolls until golden brown.
- Drain them on paper towels, and serve hot.