Spring Rolls

Chinese cuisines always draw us to the world of Noodles and Soup. However, this time, my thought went to spring rolls. This appetiser though eaten many a times was never tried. So thought of preparing it at home.

You can make about 13-15 spring rolls. For this you would require

Vegetables used for stuffing

1/4 of a cabbage chopped

1 red bell pepper or green bell pepper chopped

3 carrots grated

1 green chilly

3/4 cup chopped green beans (chop into very small pieces for easy cooking)

To spice vegetable stuffing

1 tbsp Soy sauce

Salt to taste

1/4 tsp green chilly sauce or red chilly sauce (generally found under Chinese section)

1/4 tsp Pepper

*Spring roll wrappers to wrap

Oil for frying

1 tsp Maida (all purpose flour) in 2 tbsp water

Method

1) Keep spring roll wrappers outside to bring it to room temperature before separating them.

2) Boil some water and add chopped vegetables to it to cook it well but ensure that it does not overcook or get mashed up.

3) Once the vegetables get cooked, put them in a muslin cloth or a clean, soft, thin cotton cloth and wrap it. Squeeze the bundle until all water comes out and put it in a bowl.

4) Add the spices given above to the vegetables and mix it well.

5) Take a tbsp of stuffed vegetables and place it lengthwise near the corner of spring roll wrapper.

6) Wrap it tightly beginning from the corner and fold in the sides. When you are done halfway, then keep rolling it till then end. Add maida water to glue the corner.

7) Fry them in oil until they turn golden brown in medium high flame. Serve alongwith imli/tamarind chutney or ketchup.

*Note: 
~Spring Roll Wrappers are available in the grocery store under the frozen section with the name spring roll pastry.

~ You could add vegetables of your choice like peas, corn, mushroom etc.