Ratatouille Spring Rolls By Ranveer Brar

Ratatouille Spring Rolls

You'll definitely love these hot and crisp spring rolls packed with fresh flavours.
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Serves

2

Cooking Time

05-10 min

Meal Type

WRAPS

Preparation Time

20 Min

Difficulty

Medium

INGREDIENTS

  • 2 to 3 spring roll sheets
  • refined flour batter
  • oil for frying
  • For ratatouille
  • 6 to 7 garlic cloves
  • 1 bottle gourd
  • 1 tbsp oil
  • 1 tsp chopped ginger
  • 1 ½ tbsp chopped onions
  • salt to taste
  • 2 tbsp chopped bell peppers
  • crushed black pepper to taste
  • 1 ½ tbsp tomato puree
  • 2 tbsp chopped and fried eggplants
  • 3 to 4 chopped basil leaves
  • For garnish
  • mayonnaise

PREPARATION

  1. 1

    Chop the garlic cloves and the bottle gourd into fine pieces.
  2. 2

    To prepare the filling, heat oil in a pan. Add garlic chopped ginger, chopped onions, salt and chopped bell peppers.
  3. 3

    Toss the mixture and then add the chopped bottle gourd. Sprinkle crushed black pepper and cook for 3 to 4 minutes.
  4. 4

    Add tomato puree and mix well, add chopped and fried eggplants, chopped basil leaves and mix well. Switch off the gas and allow the filling to cool for 5 to 10 minutes.
  5. 5

    Fill the spring roll sheets with the prepared mixture and seal them with the refined flour batter.
  6. 6

    Heat oil in a pan and deep fry the spring rolls. Set aside on a tissue paper. Cut the spring rolls into half.
  7. 7

    To serve, put some mayonnaise at the base of the shot glasses and place the spring roll pieces.
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