BAKED VEGGIE ROLLS WITH PINEAPPLE DIPPING SAUCE

Tonight I decided to make a healthier version of the Veggie roll that I wouldn't feel guilty about eating. I have never made homemade rolls before, but I have to say these turned out pretty good for my first try! They’re really just as good when they’re baked as they are when they’re fried.

Ingredients

All purpose flour (Maida) - 2 cups
Oil- 1 tbsp
Salt to taste
Water to knead the dough

For the filling

Purple cabbage - 1 cup shredded
Shredded carrots - 1 cup 
Onions - 1/2 cup cut into thin strips
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
green chili paste - 1 tbsp
Cilantro - 1 tbsp
salt as per taste
Soy sauce 1 tbsp

(Folding rolls) Image courtesy - Nisahomey and rd

Method

1. Knead a medium soft dough by mixing flour, salt and oil.Cover it and keep aside.
2. In a large Bowl combine soy sauce, carrots, cabbage, onions ginger garlic and green chili paste and cilantro and mix well.
3. Mix well until the ingredients are evenly combined about 5 minutes.
4. You can even cook them in a skillet with little oil but i chose a healthy way.
5. Now make small balls out of the dough and roll it into a nice thin sheet.
6. Cut the sides to make a square out of it.
7. Working one at a time, Place a heaping tablespoon of  vegetable filling in the lower half of the sheet. Fold the bottom edge of the sheet up to the center to enclose the filling. Turn the right and left hand sides of the sheet into the middle and roll it up towards the top.
8. Place the filled veggie rolls seam-side down on greased baking tray. At this point the rolls can be refrigerated for up to a day. Cover them with a slightly dampened paper towel to keep them from drying out.
9. Preheat oven at 350 degrees F.
10. Place the plate in the oven for 15- 20 minutes or until crisp and brown.
11. Flip the rolls 2 to 3 times in between to avoid burning.
12. Serve hot with dipping sauce.

PINEAPPLE DIPPING SAUCE 

(Recipe adapted from Jess)

Ingredients

Pineapple juice - 1/4 cup

balsamic vinegar - 4 tbsp

water - 1/4 cup

sugar - 4 tbsp or as per your taste.

red chili flakes 

minced onion 2-3 tbsp.

Method

1. Mix pineapple juice, water, Balsamic vinegar and sugar in a pan and cook over a medium heat.
2. Bring it to boil and then add red pepper and onions and let it cook till it is reduced to 3/4th.
3. You can strain the sauce to avoid onions. Chill it in the refrigerator until you are ready to serve.
4. Top it up with red chili flakes if you like the sauce to be more spicy.