Thursday, March 3, 2011

Veg Spring Roll

Though I am not a big fan of Chinese food, I have always loved spring rolls. I started making them after I came to US. That time I was not aware about readymade spring roll sheets. So I would make a dough using plain flour and roll it into a thin sheet. It would taste good, but still it was not a neat job, rolls would not be tight and crispy as they should be. Soon I found these square sheets in Indian grocery store. I again tried with these sheets, at least one problem was solved that spring rolls came out crispy. But they still did not have a nice look and feel and sometimes they would fall apart while frying. Then I came across a video on YouTube that showed how to roll them. And this time it came out unbelievably perfect. Ideally spring roll should have sprouts and noodles but this was my last minute decision that I worked only with veggies.

Makes 12 rolls
Preparation Time: 20 Minute
Cooking Time: 20 Minute + cooling time

Finely chopped/shredded veggies,
2-3 cloves of garlic
¼ cup cabbage
½ cup carrots
¼ cup green pepper
¼ cup onion
½ cup green beans
2 tbsp scallion

12 pc spring roll sheets
1 tsp olive oil
1 tsp green chili sauce
1 tsp soy sauce
½ tsp vinegar
¼ tsp sugar
Salt and pepper
Oil for frying

1. Heat olive oil in skillet. Add chopped garlic and onion
2. When onions are slightly cooked, add remaining veggies except scallions and mix well
3. Add salt, chili sauce, vinegar, soy sauce and sugar
4. Let this mixture cook on low flame uncovered and stir in between. It is not required to cook veggies thoroughly
5. When mixture becomes dry (about 15 minutes), turn off the heat and add scallion and black pepper. Let it cool down completely at room temperature
6. Defrost spring roll sheets as per instruction and keep them covered in moist towel
7. Now as shown in the picture, place a sheet diagonally, apply flour paste on all four sides (flour paste = whole wheat flour + water) and place stuff such a way so it does not touch the edges

8. Tightly roll the sheet and apply some more flour paste if required to seal the roll thoroughly
9. Do not let them sit for a long time and fry them immediately on both sides on low flame
10. Serve hot and with soy sauce, if desired

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