August 9, 2014

Vegetable Spring Roll

             Vegetable Spring Rolls are usually given as starters in Chinese restaurants. I have tasted a couple of times. You can put your creativity with the stuffing. Today I made the stuffing using Cabbage, Carrot, Capsicum and Spring Onions. You can add Onion, Shredded Cheese Etc. I found the spring roll sheets in the frozen section of super market. Make sure when you defrost, keep it covered with wet cloth, you might have hard time seperating the sheets.

Cabbage - 1/4
Green Capsicum - 1
Carrot - 2
Spring Onion - 3 stalks
Pepper - 1 tbsp
Salt as needed
Soy sauce - 1 tbsp
Spring roll sheets - 8

Cut the vegetables into thin strips
Heat oil in a fry pan and keep the flame on high
Toss the vegetables for a min, then add salt & pepper. Add soy sauce and saute for 2 more mins
Finally add the spring onions and let this stuffing cool to room temperature.
Then take a spring roll sheet, take a spoon of stuffing and roll the sheet as shown in pic.
 Roll all the sheets till the stuffing is done.
Heat oil in a pan and deep fry the rolls. Enjoy with ketchup or any dip
Slice the vegetables

start tossing the vegetables

vegetables are cooked

add spring onions

cool the stuffing

the pastry sheets

keep it covered with wet cloth

keep the stuffing on sheet

start rolling

fold the edges when half done like a purse, wet the ends and close it

rolls are ready to be fried

start frying

all ready

Always fry when the oil is very hot, this will give you spring rolls that stay crispier.
Keep the flame from med to high to avoid burning, since the stuffing is already cooked, just make sure the cover turns brown.

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