When you think of Indo-Chinese snacks, one that will surely quickly come to your mind is a spring roll. It is a meal that can be made with meat, but the traditional version is actually vegetarian. This recipe will show you a very simple version that can be made quickly, and the combination of soft vegetables and crispy rolls go great together.
• 1 tsp chopped garlic
• 1 capsicum, cut into juliennes
• 2 carrots, shredded
• 1/2 cabbage, grated
• boiled noodles
• 1 1/2 tsp soy sauce
• dash of vinegar
• spring onions, chopped finely
• spring roll sheets
• corn flour paste
• salt to taste
• oil for frying
Heat some oil in a pan, add the garlic, and cook it just for a little bit.
Add the vegetables – capsicum, carrots, cabbage.
Stir and let cook everything for 1 minute.
Add the boiled noodles.
Add the soy sauce and the vinegar to the vegetables along with the sugar.
Add the spring onions and mix well.
Let the vegetables cool down completely and then add the salt.
Take the spring roll sheets, fill them with the vegetable filling, and roll them into the spring rolls
(roll once tightly, fold in the edges, and finish rolling the spring rolls).
Use plain flour paste (water+flour) to seal the edges of the rolls.
Fry the spring rolls on the medium heat until they are golden brown on all the sides.
Tips and ideas:
If you cannot find the spring roll sheets, you can make your own easily. Just take a cup of maida flour or plain flour, add only a bit of water and oil, and make a dough. Roll out the sheets and half roast them in a pan without any oil or butter. Cover them with a cloth until you are ready to use them.
There are many other variations of this meal, both savoury and sweet, so you could literally make a full meal just out of the spring rolls, just with different fillings. For example, a sweet version can be made with bananas, cinnamon, and sugar. To put is simply, you can add almost anything and get some great spring rolls.
Images – https://www.youtube.com/watch?v=6hZOtVLqBhk