We had invited my hubby’s colleague and his family over dinner to our place. They happened to be vegetarians. So the menu had to be veg. We are core non-vegetarians and if need to eat veg then we both, me and my husband require traditional festival type vegetarian food. I was thankful though that my parents are here and my mum being a vegetarian helped me in finalizing the menu and preparing it too.
One of the special items was spring rolls which I was going to try out for the first time. I took reference from Sanjeev Kapoor Khazana with a little additions of my own ;).
- 2 fat bulbs of spring onions, chopped,
- 2 stalks of spring onion greens, chopped
- 1/4 of big capsicum, cut into juveniles
- 1/4 cabbage, cut lengthwise
- 1/2 big carrot, cut into juveniles
- 1/4 cup sprouts
- salt to taste
- 1/2 tsp pepper powder
- 1/4 tsp soya sauce
- 1/2 tsp schezwan sauce
- 8 spring roll sheet squares (I divided each into two to form rectangular sheets 16 in number)
- 1 tbsp olive oil
- 1/4 cup all purpose flour (maida)
- oil for deep frying
- Heat oil in a pan. To it add the onions, capsicum, carrot, cabbage, sprouts and saute.
- Then add pepper powder, salt, soya sauce and schezwan sauce. Check the taste.
- Garnish with spring onion greens. Your filling is ready.
- To the 1/4 cup all purpose flour, add 4 tbsp water and prepare a sealant paste to seal the spring rolls .
- Take one sheet. Place a spoonful of filling at one shorter edge of the sheet. Apply the sealant paste at the corners of the sheet and also at the center of each of the longer edge. Then fold the longer edges by around 1 cm and start rolling from the shorter edge, the side having the feeling towards the other shorter edge. Apply sealant paste at this edge and seal the roll. Please refer pictures for more clear understanding.
- Heat oil in a wok and deep fry the rolls.
- Remove on a paper towel and allow to cool for some time. Cut them diagonally in the middle.
- Serve hot with schezwan sauce.