Cooking Time

15-20 mins

Preparation Time

45 mins

Total Time

60-65 mins

Ingredients

Serves 4

Ingredients

For dough:

1 cup maida.

1 tbsp olive oil.

¼ tsp salt.

Warm water required to make soft dough.

For sealing:

2 tbsp maida dissolved in 2–3 tbsp water.

For the filling:

1 tbsp olive oil.

½ tsp ginger minced.

½ tsp garlic minced.

1 onion thinly sliced.

2 tbsp coriander finely chopped.

½ tsp salt.

½ cup shredded cabbage.

¼ cup carrot juliennes.

¼ cup capsicum juliennes.

100g large prawns cleaned and de-veined (cut lengthwise into two pcs).

¼ tsp pepper.

1 tsp sweet chilli sauce.

¼ tsp soya sauce.

Recipe Instructions

Prepare the Wrappers

Mix maida, salt, and oil together. Gradually add warm water and knead into a smooth, elastic dough. Cover with a moist cloth and rest for ½ an hour. Divide into 4–5 portions and roll each into a thin chapatti. Lightly cook on a hot tawa until light brown specks appear. Keep the wrappers warm, covered with a cloth or foil. Note: Do not overcook the wrappers, as they may become hard and difficult to roll. Keep them covered to retain softness.

Prepare the Prawn Filling

Heat 1 tbsp oil in a wok. Add ginger-garlic and sauté briefly. Add onion and cook until soft, then add the vegetables and stir-fry for 1 minute. Add prawns and cook for 1 minute until pink. Add salt, pepper, chilli sauce, and soya sauce. Mix well, transfer to a plate, and let the filling cool.

Fill and Seal the Spring Rolls

Place some filling on one side of a wrapper. Fold the wrapper over the filling and seal the edges with maida paste. Brush the rolls with milk or beaten egg.

Air Fry the Spring Rolls

Preheat the Oxy Fryer for 5 minutes. Arrange the spring rolls in the fry basket and close it properly. Set the Oxy Fryer to 180°C for 15–20 minutes. Cut into pieces and serve hot with your favourite sauce.