Vegetable spring rolls

Vegetable spring rolls are my favourite order at Chinese restaurants. Now they’re Hasini’s favourite as well. The other day I asked Hasini what she wanted for next day’s lunch and she immediately declared she wanted Spring rolls. So spring rolls it was last Saturday. Saturdays I live my dream house-wifey life (I hear house wifes smirking, but really). I cook lunch for the family, pick up Hasini from school, serve lunch and wait on them. I really look forward to Saturdays when Hasini’s school is working.  You could buy spring roll wrappers at stores which makes it much quicker and easier. I made them at home. I used just maida and water to make the spring roll wrapper batter.  The earlier time I made spring rolls, I added a well beaten egg as well which I thought gave the batter more structure and the wrappers were also easier to peel off the pan then. Spring rolls can be made ahead of time which makes them perfect party food. Make the filling, wrappers, fill, wrap them and refrigerate them until serving time. Remove them half an hour before serving time, deep fry in oil and serve hot with ketchup. I am sending these off to Blogging Marathon – Kid’s Delight theme and Srivalli’s Kid’s delight potluck party. Prep time: 20 minsCooking time: 45 minsMakes:  7 spring rolls Ingredients – filling Carrots – 3 grated (about 1 cup loosely packed)Green French beans chopped fine – ¼ cupShredded Cabbage – 2 cupsFinely minced garlic – 1 tbspFinely minced ginger – 1 tbspSoy sauce – 1 tspWhite or Black pepper powder – ½ tspSalt to tasteOil – 1 tbsp + Oil for deep frying Ingredients – spring roll wrapper Maida/All purpose flour – 1 cupWater as necessarySalt – a pinch2 tbsp Maida dissolved in a little water to make a runny paste Method 1.      For the filling, heat 1 tbsp oil in a pan and when hot, throw in the minced ginger and garlic. When the garlic starts colouring, add the vegetables and stir around on medium-high heat for 4-5 minutes till they wilt and shrink but are still crunchy. Add soy sauce, salt and pepper powder. Mix well and cook for another 2 minutes for the flavours to blend. Switch off and let cool. 2.      To make the wrappers, make a very thin runny batter by dissolving the maida/all purpose flour in water....
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!