There’s something so comforting about crunchy spring rolls filled with veggies and a sweet chilli dip to go with it. It’s delicious as appetizers or party finger food. The filling for these dainty spring rolls are quite easy to prepare. And the dipping sauce just takes a few minutes too.
You can use any vegetables that you have and also add some bean sprouts too. Just make sure everything is shredded and chopped finely.
I must mention here about Indo-Chinese cooking. If you visit a Chinese restaurant in India, you will be surprised at the amount of spices and chillies used. It is very different from the original Chinese cuisine. I have prepared the filling in the same manner.
You can also bake the spring rolls for a healthier option. This recipe is adapted from Vegetarian by Nicola Graimes.
PREP: 30 minutes COOK TIME: 20 minutes
¼ cup rice vermicelli noodles
2 tsp fresh ginger, grated finely
2 tsp fresh garlic, chopped finely
2 spring onions, chopped finely
50 gms carrots, shredded finely
50 gms purple cabbage, shredded finely
25 gms spinach, chopped finely
1 tbsp fresh coriander, chopped finely
1 tbsp fresh mint, chopped finely
2 tbsp light soy sauce
1 tbsp chilli sauce
1 tsp cornflour
1 tsp black pepper powder
Salt to taste
20-24 spring roll wrappers, each 5 inch square
2 tbsp flour
4 tbsp sugar
¼ cup rice vinegar
2 fresh red chillies, seeded and finely chopped
First make the dipping sauce. Place the sugar and vinegar in a small saucepan with 2 tablespoons water. Heat gently until the sugar dissolves, then boil rapidly until it forms a light syrup. Stir in the chillies and leave to cool thoroughly.
Soak the noodles according to the package instructions. Rinse and drain well. Using scissors, snip the noodles into short lengths.
Mix the flour with enough water to make a thick paste.
Heat 1 tablespoon oil in a wok and add the garlic, ginger and spring onions. Stir-fry for 15 seconds and add the carrots and cabbage. Sautè for another 2-3 minutes and add the spinach, mint, coriander, soy sauce, chilli sauce, salt, pepper and noodles and sautè for another minute. Add the cornflour and mix well. Set aside to cool.
Place a spring roll wrapper on the work surface and place a tablespoon of filling in the centre. Fold over the wrapper to encase the filling completely. Fold in each side, then roll up tightly. Brush the end with the flour paste to seal the edges. Repeat until all the filling has been used.
Half fill a wok with oil and heat. Deep fry the spring rolls in batches until golden and crisp. Drain on kitchen paper. Serve hot with the sweet chilli dipping sauce.