How to make Mexican Spring Rolls - SK Khazana -

Crisp spring rolls with a delicious filling of corn, kidney beans and some aromatics

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajma, spring roll sheets

Cuisine : Mexican

Course : Snacks and Starters

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For more recipes related to Mexican Spring Rolls - SK Khazana checkout Leftover Rajma Tikki, Rajma Ki Galouti, Rajma Pav Bhaji, Rajma Bread Patties . You can also find more Snacks and Starters recipes like Samosa Rolls Makke Ki Papdi Chaat Hare Bhare Dahi Wade Spicy Chicken Roll

Mexican Spring Rolls - SK Khazana

Mexican Spring Rolls - SK Khazana Recipe Card

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Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

Prep Time : 8-10 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mexican Spring Rolls - SK Khazana Recipe

  • Rajma 1 cup

  • spring roll sheets 8-10

  • Salt to taste

  • Olive oil 2 tablespoons

  • onion medium chopped 1

  • ginger chopped 1/2 inch

  • garlic finely chopped 1 tablespoon

  • corn kernels boiled 1/2 cup

  • mixed capsicum chopped 1/2 cup

  • paprika powder 1 1/2 teaspoons

  • Crushed black peppercorns to taste

  • dried mixed herbs 1 teaspoon

  • tomato puree 3/4 cup

  • Refined flour slurry

  • Grated processed cheese as required

  • Oil for deep frying

  • Salsa to serve

  • Sour cream to serve

Method

Step 1

Soak rajma in sufficient water for 8-10 hours.

Step 2

Heat a deep non-stick pan, drain and add rajma, 2½ cups water and salt. Cover and cook for 20-25 minutes.

Step 3

Heat olive oil in a non-stick pan. Add onion, ginger and garlic and sauté for 2-3 minutes.

Step 4

Add corn kernels and mix well. Add mixed capsicums and cooked rajma, mix well and sauté for 2-3 minutes

Step 5

Add salt, paprika powder, crushed black pepper, dried mix herbs and tomato puree, mix well and cook for 2-3 minutes. Add ½ cup cooking liquour of rajma and mix well. Mash the mixture with a masher and cook till dry. Take it off the heat and set aside to cool.

Step 6

Spread each spring roll sheet on the worktop, place some rajma mixture at one end along the width of the sheet. Sprinkle some grated processed cheese over it, apply slurry on the sides. Fold the two vertical sides over the stuffing and roll. Seal the open end.

Step 7

Heat sufficient oil in a kadai, slide in the spring rolls into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 8

Arrange them on a serving platter and serve immediately with salsa and sour cream.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.