Veg. Spring Rolls

Recipe contributed by: Rinkal Thakkar, Virginia, USA

The Chinese food that we eat in India is aptly named Indo-Chinese. Why? Because there is no such thing as Manchurian or Hakka noodles in actual Chinese food. Yup, all these items are creation of Indians by adding our touch to it. If you meet a Chinese and go on and on about how much you love Manchurian, he/she will stare at you and question "Are you sure you are talking about Chinese food?" Really, first-hand experience of my bestie :)

But the appetizer veg. Spring Rolls do exist in the Chinese menu and they have pretty much the same preparation. This is yet another recipe from my friend, Rinkal. We all share our liking of Indo-Chinese/Chinese and whenever we eat it, it's a treat. These rolls are easy and quick to make. Just make sure you roll them tightly.



Image contributed by Rinkal Thakkar

 

Serves: 10
Prep Time: 10 min plus time to cool the stuffing Cook Time: 10 min plus frying time
Difficulty level: Easy

Ingredients:

1 packet(approx. 10 sheets) Spring roll wrappers
1 medium Onion, thinly sliced
2 Spring onions, thinly sliced
2 medium Carrots, cut in thin small strips
1 medium Green Bell pepper, cut in small thin strips
1/2 small Cabbage, finely shredded
1/4 tsp. White pepper powder
1 Tbsp. Soy Sauce
2 stalks Spring onion greens, chopped
1 Tbsp. Corn starch
2 Tbsp. Water
2 Tbsp. + for deep frying Oil
Salt as per taste

Method:

1) For the stuffing, heat 2 Tbsp. oil in a wok

2) Add the onion, spring onion, carrots, green bell pepper and cabbage to the wok. Add salt and toss

3) Add pepper powder and soy sauce and mix. Add the spring onion greens and toss again

4) Cook till the vegetables soften. Take the wok off the heat and set aside to cool

5) After the stuffing mixture is cool, heat oil for frying.

6) In the meanwhile, make a paste of corn starch with 2 Tbsp. water

7) Spread the spring roll wrappers on a flat surface. Place stuffing on one half side of each wrapper.

8) Fold in the edges and roll tightly. It is important to follow this step thoroughly. Seal the open end with corn starch paste

9) As you finish the sealing process, cover them with damp cloth until ready to fry.

10) Gently slide into the hot oil and deep fry till golden brown

Cut in half or the size you like and serve with your favorite sauce.