Veg Spring Rolls

I'm a big fan of Spring Rolls. Spring rolls are the best appetizers/snacks (sometimes it’s a main course) for us. I love them for their simple, uncomplicated look and great taste. If you have spring roll wrappers tucked in your freezer then it’s a child’s play to make them. You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well. Be sure to make a dipping sauce to serve along with your spring rolls. Well I dont have to say that they disappeared from plates quckly:)

Veg Spring Rolls

Ingredients:
2-3 Mushrooms, thinly sliced
4-5 Green Beans, finely chopped
2 tbsp Green Peas
1/4 cup Cabbage, finely chopped
1 small Carrot, grated
1 small Capsicum/Bell Peppers, finely chopped
1/4 cup Bean Sprouts
2 tbsp Spring Onions, thinly sliced
1/2 tsp Ginger, grated
2 cloves Garlic, finely chopped
1 tsp Pepper Powder (Adjuest acc to taste)
2 tsp Tomato Sauce
2 tsp Hot Chilli Sauce
2 tsp Soya Sauce
Salt to taste
1-2 tbsps Corn Flour
Few Spring Roll Wrappers

Delicious Veg Spring Rolls

Method:
Heat a tbsp of oil in a wok to sizzling hot. Add finely chopped ginger and garlic.
Immediately add chopped bell peppers, green beans, mushrooms and carrot. Saute it at high flame for about 30 seconds.
Now add chopped cabbage, spring onion and bean sprouts and add all sauces, salt and pepper and saute it on high heat for a minute or two. Make sure that the vegetables remain crisp and crunchy.
Prepare thick Corn Flour Paste adding little water and keep it aside.
Place a tablespoon of the filling across the end of a wrapper, leaving a border of 1 inch on each side.
Start rolling up the wrapper and when you get to 3/4 of the way , fold over the edges to enclose the filling.
Brush the remaining wrapper with a Corn Flour Paste and seal the edges.
Repeat this process with all the wrappers and refrigerate these rolls till needed.
Heat the oil in frying pan and deep fry the spring rolls, a few at a time, until golden and cooked through.
Drain on kitchen towel and keep warm whilst you fry the rest of the rolls. Serve immediately with a dipping sauce.

Now coming to Dipping Sauce. I make this basic dipping sauce which is quick to make and perfect to serve with spring rolls or to use as a sauce for stir-fries.

Ingredients:
3 tbsp Soy Sauce
1/4 cup Water
1 tbsp Corn Starch
2 tbsp Rice Vinegar
2 cloves Garlic, minced and crushed
1 tbsp Sugar

Veg Spring Rolls

Method:
Combine all ingredients in small saucepan and simmer for 3-5 minutes, stirring, until sugar dissolves and corn starch is well mixed.
Cool before serving.