Spring rolls, Crispy vegetable filled rolls, an irresistible appetizer. A recipe that was pending for a long time as it was waiting for a perfect picture. This appetizer needs no introduction, great when served with soups or had with sweet-chilli sauce.
A perfect snack if you are craving for Indo-Chinese food.
Ingredients you will need:
15 Spring rolls Pastry sheet
1 tbsp Corn-Flour mixed with 3 tbsp of water
1/2 cup thinly sliced Onion
2 cups of shredded/ thinly sliced Cabbage, Carrot, Capsicum/Bell pepper
Salt & Pepper – to taste
Oil- 1 tbsp and for deep-frying
Sauces to be mixed:
1 tsp Ginger-garlic/Garlic paste
1 tsp Soy Sauce
1 tsp Red/Green Chilli paste or to taste
1/4 tsp Vinegar
Mix ginger-garlic paste-Soy Sauce-chilli Paste-Vinegar in a small cup and set aside.
Heat 1 tbsp oil in a pan, add the sauce/paste mixed together to the oil. As it starts to sizzle, add onions and the vegetables. Sprinkle fresh pepper and salt to taste. Do not add water or cover with lid, cook the vegetables till just done. The vegetables must retain the crunchiness.
Remove from heat, set aside and cool completely.
Mix 1 tbsp corn flour with 3 tbsp water, this acts as a glue when making rolls.
It is a must to cover the spring roll sheets (thawed to room temperature) with wet kitchen/paper towel as you work with them.
The picture below shows how to fill and make the rolls.
Once the filling is completely cool, lay out a sheet, apply corn-flour paste on all sides and keep about 2 tbsp filling in one corner (as shown in the picture). Fold in one side to the center and then the other side. Firmly roll to the other open side. Apply little corn-flour paste in the corner and seal well.
Continue the same process with the rest. If any sheets remaining, pack them in an airtight/zip-lock bag. Freeze all-wrapped up spring rolls too. They come handy.
Deep fry in medium hot oil till light brown/golden brown.
Serve hot with sweet chili sauce.