Everyone is crazy over chinese food. Increasingly more and more food companies are coming up with new range of chinese products, chinese frozen foods, chinese spice mix, etc. This is one area which is very unlikely to go down or bear any losses.
Anyway, talking of chinese food, let us learn today how to go about making tasty veg spring rolls with a healthy twist. Why healthy twist? The spring rolls we get in the market are often stuffed with noodles (so lots of ‘maida’ going into our stomach) and have artificial food colour, however, in my Foodie Tales version of veg spring rolls I will take you through a very healthy stuffing for spring rolls. I promise you will readily find all the ingredients used here in your kitchen.
Check out the ingredients you will need for the healthy stuffing:
- Red onion finely sliced- 2 medium sized
- Capsicum finely sliced into thin strips- 1 big
- Carrot shred- 2
- Cabbage finely chopped into thin strps- 1 1/2 cup
- Beans sprout- 3/4 cup
- Green chili chopped- 1
- Refined oil – 2 tbsp
- Common salt and rock salt (black salt) to taste
- Black pepper- 1/2 tbsp
- Soya sauce- 1 tbsp
- Apple vinegar- 1 tbsp
For the wrapping you will need:
- All purpose flour- 2 cups
- Refined oil- 2 tbsp
Heat 2 tbsp refined oil in a wok. When the oil is heated, saute all the sliced onion in it. Once they turn pink, add all other sliced and cut vegetables into it. Allow the vegetables to saute for 4-5 minutes. Keep stirring the vegetables from time to time. Temper the mixture with common salt, black salt, black pepper, soya sauce and apple vinegar to spice it up. Cook for another couple of minutes to soften the veggies a bit. Turn off the flame and allow the prepared mixture to cool down at room temperature.
For wrapping, mix 2 tsp oil in 2 cups of all purpose flour and knead it into a tight dough using some water little by little. Remember the dough should not be too soft. When the dough is done, divide it into 10 equal parts and pin them into thin chapatis one by one.
Now, take generous amount of vegetables stuffing in the middle of a wrapper and fold it from all sides. Please bear in mind that the rolls should not be too thick on the edges else the edges will remain undercooked. Seal the ends of the wrapper properly by dabbing your finger in water and running it along the wrapper edges before sealing them up, else there will be a risk of stuffing leakage while frying them.
Take good amount of oil in a clean wok and heat it till it is hot. when oil becomes hot, release prepared spring rolls into it one by one and 3-4 at a time. Deep fry them till they turn golden brown and then transfer them on a absorbing paper to remove any excess oil.
Veg-spring rolls are ready to be savoured with chili tomato ketchup. Try this healthy version of tasty chinese veg-spring rolls at home and please let me know how it went. I shall wait for your wonderful experiences with this easy to make recipe.