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Ratatouille Spring Rolls

You'll definitely love these hot and crisp spring rolls packed with fresh flavours.
Chef Ranveer Brar's Ratatouille Spring Rolls recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-05-10 min

Difficulty

- Medium

Preparation Time

- 20 min

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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

HOW TO PREPARE RATATOUILLE SPRING ROLLS

  1. 1

    Chop the garlic cloves and the bottle gourd into fine pieces. To prepare the filling, heat oil in a pan. Add garlic chopped ginger, chopped onions, salt and chopped bell peppers. Toss the mixture and then add the chopped bottle gourd. Sprinkle crushed black pepper and cook for 3 to 4 minutes. 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. Fill the spring roll sheets with the prepared mixture and seal them with the refined flour batter. Heat oil in a pan and deep fry the spring rolls. Set aside on a tissue paper. Cut the spring rolls into half. To serve, put some mayonnaise at the base of the shot glasses and place the spring roll pieces.
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