Spring Roll is a traditional chinese snack made with a thin dough sheet with vegetable or meat filling inside. Generally eaten during the beginning day of spring in China , in a way welcoming spring by eating spring rolls & the practice was also believed to ward off evil & disaster , hence the name. Spring rolls have a long history & at one point of time it was also known as the "five spice dish" because 5 hot & spicy ingredients like spring onion , garlic & hot peppers were added to it.
I fell in love with this snack when we moved from my small hometown to a metro. The small chinese joint that was at a walking distance became our favourite haunt for delicious chinese food. The guy churned out big fat fresh spring rolls that were out of this world & we stayed loyal to the small joint until one fine day it was shut down for reasons unknown. That is when I tried making them at home but getting the dough sheet right is kind of a tough job. My happiness knew no bounds when I discovered the beautifully rolled out thin spring roll sheets in the frozen food isle after coming to the US. Now it is just one of the easiest snacks to make with vegetables of your choice & can be prepared ahead of time , refrigerated & fried only when you have to ......easy, breezy & simple.........
So here goes the recipe:
10 spring roll sheets ( I used Sei-Chuan Brand)
I cup of finely shredded cabbage
1/4 th cup finely chopped carrots
1/4 cup finely chopped Green peppers ( Capsicum)
1-2 spring onion finely chopped
8-10 cloves garlic very finely chopped
1/2 inch piece of ginger finely chopped
1 tsp soya sauce
1 tsp red chilli paste ( I used Sriracha)
1-2 tsp oil
salt & black pepper to taste
Oil for deep frying
2 tablespoons of all purpose flour & water paste .
Thaw the spring roll sheets according to package directions. Keep them in a moist kitchen towel while rolling so they don't dry out.
Heat oil in a pan , add garlic & saute till it turns a little brown. Now add the ginger, spring onions & carrots & saute for another minute , add the cabbage & capsicum , the soya sauce & sriracha , salt & pepper to taste . Mix everything well & switch off the heat as we want the vegetables to be crunchy. Transfer the vegetable mixture to a plate & spread it out as we need to stop the cooking immediately & also sometimes the vegetables turn watery if left in the hot pan.
Let the vegetables cool completely.
For rolling the spring rolls, take one sheet at a time & place it on a work surface in a way that one end points towards you. Place 1-2 spoons of vege mix a little above the corner & start rolling , when almost half way through, roll the two sides in, it will look like an envelope at this time. Apply a little all purpose flour & water paste to the edges & continue rolling till the end. The roll is now ready. Follow the same process for all rolls.
Deep fry in hot oil until they turn golden brown ( Make sure the oil is very hot , if not hot enough the rolls will absorb a lot of oil )
Serve immediately with dressing of your choice.