spring rolls

Chinese vegetable spring rolls are a popular starter or snack that is served in indo chinese restaurants.These are perfect as a tea snack or for a weekend brunch.They can also be served for a dinner to accompany a bowl of delicious soup or noodles.

But in india most commonly one would find people enjoying these with masala tea in most tea shops too.These flaky spring rolls also go perfectly well with a hot cup of black or coffee.

Preparation of filling for spring rolls:

1.Heat oil in a wok or pan.The entire filling has to be cooked on a high flame.Saute spring onions just for a minute.

2.Next add shredded cabbage,carrots & capsicum.You can add bean if you like and can even skip capsicum.

3.Saute until the veggies are half done yet crunchy.Add soya sauce.

4.Pour vinegar.

5.Next add spring onions,pepper and very less salt.There is also salt in soya sauce and even in wrappers as well.So take care not not to add too much.Turn off the stove and set aside to cool.

How to make spring rolls:

6.Follow the instructions on the pack to remove the individual wrappers.I usually place a wet cloth on the bunch of wrappers for 5 to 7 mins.They begin to come out easily when pulled.Place one on the work area.Place the stuffing as you see in the pics.

7.Begin to roll one of the edge wrapping the edge as you see in the pic.

8.Next bring the other side to the center.

9.Repeat that on the other side as well dampen the wrapper on the edges.

10.Roll it tightly towards the left over edge.

11.Seal it completely.Finally keep it covered with a damp cloth.

12.Repeat making the same way until you finish the filling.Keep them covered until you fry.

Frying veg spring rolls:

13.Heat oil in a deep pan until hot.You can drop a tiny piece of a wrapper to the hot oil to check.It will rise if the oil is hot enough.Keep stirring for even frying.

14.When golden,transfer them to a kitchen tissue.

Serve veg spring rolls with ketchup or tea.