Coconut Veggie Rolls

Ingredients

• ¼ cup scraped fresh coconut
• 1 large carrot, peeled, cut into ½ cm cubes and blanched
• ½ cup boiled green peas
• 2 medium potatoes, boiled peeled and cut into ½ cm cubes
• 8 spring roll sheets
• 1 tablespoon oil
• 1 medium onion, chopped
• 2 green chillies, chopped
• Salt to taste
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• A pinch of turmeric powder
• 1 teaspoon sugar
• Black pepper powder to taste
• 1½ tablespoons toasted white sesame seeds
• 2 tablespoons chopped fresh coriander leaves
• 2 teaspoons lemon juice
• Refined flour slurry as required
• Oil for deep frying
• Tomato ketchup for serving

Method

1. To make the stuffing, heat oil in a small non-stick pan. Add onion and green chillies and sauté till translucent.
2. Add carrot, green peas, salt, coriander powder, cumin powder, turmeric powder, sugar and black pepper powder and mix well. Cook on medium heat for 2 minutes.
3. Add potatoes, coconut, sesame seeds and coriander leaves and mix well. Mash lightly with the back of the spoon. Cook for 2-3 minutes.
4. Switch the heat off, add lemon juice and mix well. Take the pan off the heat and let the stuffing cool down to room temperature.
5. Place each spring roll sheet on the worktop. Place a portion of stuffing at one end and brush refined flour slurry on all the edges. Fold in the sides and roll tightly.
6. Heat sufficient oil in a kadai. Slide the prepared rolls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
7. Arrange the rolls in a serving basket and serve hot with tomato ketchup.