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Tuesday, March 30, 2010

~ VEG SPRING ROLLS RECIPE ~



Adopting International recipes to Desi tastes is tough, but think about fresh spring vegetables and the first thing that comes to my mind is the crisp Veg Spring Rolls .. garden fresh vegetables rolled into paper thin spring roll sheets .. an anytime treat :-)

RECIPE MAKES 13 SPRING ROLLS ( with 7.5" X 7.5" readymade Spring Roll Sheets ) SERVES 3

INGREDIENTS FOR THE FILLING ~ Oil, pinch of hing, 1 tablespoon garlic paste, 1/2 tablespoon ginger paste, 1+1/4 cup Jalapeno Peppers cut in thin long slices (you can reduce the quantity to half of this if you eat less spicy food), 1 cup carrot, 1 capsicum, 1 bunch green stem onions (thin, fine 7-8 onions), 3 cups cabbage, 1 tablespoon soy sauce, Salt to taste, 1 teaspoon red chilli powder

METHOD

Heat 1 tablespoon oil for vaghaar, then add a pinch of hing, 1 tablespoon garlic paste, 1/2 tablespoon ginger paste, 1+1/4 cup Jalapeno Peppers cut in thin long slices (you can reduce the quantity to half of this if you eat less spicy food)

Stir fry this for a minute

Then add the following, thin slice everything in long strips

1 cup carrot

1 big size capsicum (or u can add 1/4 capsicum of 4 different colors to make colorful roll filling)

1 bunch green onions (the thin stemlike onions about 7-8 - cut in rings)

3 cups cabbage

Add 3.5 - 4 teaspoons salt to taste. On medium flame, stir fry everything till its partially cooked & crunchy.

If you like it more cooked, you can almost cook it like a vegetable till all ingredients are completely soft (depends on your taste)

In the end, add a tablespoon of Soy sauce, 1 teaspoon red chilli powder. Mix well. Filling is ready, let it cool for about 30 mins.

At this time, thaw the Spring Roll Sheets to room temperature to 30 mins (readymade sheets 7.5" X 7.5" work best as each makes 1 roll) These are available in any Asian/Chinese (Korean)/Vietnamese store in the Frozen section

FILLING THE SPRING ROLL

Keep a bowl of sealing paste ready - Add 2 tablespoons of wheat/all purpose flour + 4 tablespoons water = thick paste to seal the spring rolls.

On a big size tray, place the spring roll sheet like a diamond, add about 2-3 tablespoons of filling an inch above the pointed tip facing you.

Roll the tip inside the filling. Fold 2 more times.

When you reach the center, fold the sides inside the roll & keep rolling again till you see an envelope like tip at the top.

Make sure folds are very tight so oil does not seep inside while frying.

When you see the top tip like an envelope triangle, apply the thick sealing paste with a spoon, stick the tip of the roll gently so it does not open up while frying.

Repeat this for all the rolls.

FRYING

On medium high flame, heat oil for 10 mins.

4-5 rolls at a time, fry till they are golden brown.

Serve with cilantro chutney & tomato ketchup.

Prepare & enjoy !!!

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