This post is also available in: Hindi
Spring are undoubtedly one of the most loved Chinese snack for its crispy crunchy covering and hot vegetables stuffing. Of course, the stuffing combination can be played around with to one’s preference.
There are very few dishes in the world which come with a large variety and awesome new flavors with each varied form. Well, spring rolls are one such delicious and crispy example for the same. These are rolled appetizers which are mainly found in Southeast Asian or East Asian cuisine. They can be used as delicious snack with tea, coffee or simply as brunch or evening snack.
I love to have this lovely snack mostly on weekends as that gives me ample time to add my own creativity to the basic recipe of this dish.
It is widely believed that spring rolls originated from China. May be, that’s why, we find them often in Indo-Chinse restaurants! No matter how different varieties of spring rolls exist but few essential things always remain common in them. They are the wrapper or the outer crust, the filling and the particular cooking technique. You can use rice sheets, wheat flour sheets and few more things as a wrapper for your spring roll. The fillings can include various vegetables and interesting items as per your choice.
I prefer to fill my yummy spring rolls with lots of colorful vegetables as that increase the nutritional value. Also, I make it a point to prepare tasty dips with this awesome snack to make a perfect combo. Try pudina chutney, homemade tomato sauce or garlic chutney with crispy spring rolls and you will see your guests licking their fingers!
For the stuffing
- 300 grams Noodles
- 1 cup Cabbage (Shredded)
- 1 Onion
- 1 Capsicum
- 1 small Carrot
- 1 tsp Ginger Grated
- 1 tbsp Soya Sauce
- 1 tsp Vinegar
- 1/2 tsp Black Pepper Powder
- Salt to taste
- 2 tbsp Oil
- 5 cups Water
- 1 tbsp Spring Onion (chopped leaves)
For the cover
- 1 cup All purpose flour or (Maida)
- Lukewarm Water as needed
- 1 tbsp Oil
- Salt to taste
To make the stuffing
Boil the water on the full flame. Break the noodles coarsely and add them to the boiling water along with ¼ teaspoon of salt.
Let them cook till almost done. Drain and wash in running water to cool them down.
Let it stand in a colander to dry till further use.
Slice the onion and capsicum. Chop (grate) the carrot into very small pieces.
Heat 2 tablespoons oil in a non-stick pan on low heat. Add the onion, capsicum, carrot, and cabbage. Stir fry them on high flame for 2 minutes.
Add the grated ginger and cook it for a few seconds. Season with salt, black pepper powder, soya sauce and vinegar.
Add the noodles and spring onion leaves. Toss everything well.
Shut off the flame and let the mixture cool completely.
To make the rolls cover
Take the maida in a big bowl.
Add 1 tablespoon oil and slowly mix with the flour to resemble breadcrumbs. This makes the rolls crisp on frying.
Add the lukewarm water little by little to knead a soft dough. Cover and keep for about 15 minutes.
Now, divide the dough into a number of small, equal size balls. Roll one ball quite thin without tearing or breaking it.
Place a tablespoon of stuffing on one edge. Roll it towards the other end gently. Now using little water, seal the overlapping edge. Fold the remaining two edges inwards and seal with a little water.
Ready all rolls similarly.
Heat about 2 cups of oil in a thick bottom pan on low flame. When the oil is sufficiently hot, slide in a few rolls at one time.
Let them fry on low to medium heat until light golden brown. Similarly, fry all the rolls.
Serve hot to get the crisp taste.
Don’t cook the vegetables too much, just cook them to make them moist but still retain the crunch.
You can skip to add noodles if you want to enjoy your rolls simply with the vegetables.
Roll the dough properly and keep a bit tight. As you need to roll really thin sheets for spring rolls.
Seal the sides properly by apply some water on the inner side of the sheet.
Keep all the rolls covered till frying to ensure that spring rolls sheet retain its moisture.
You can also change the shape of your rolls and make these like samosa with noodle fillings.
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