Spring Rolls are the perfect anytime snack for me. The right mix of deliciously flavored vegetables wrapped in a crisp crust make it a great dish for adults and kids alike. While some chefs use boiled noodles along with the vegetables to make Spring Roll stuffing, I make mine with only vegetables. That not only enhances the nutrition, but also gives the rolls a rich taste. Also, I make the crust of wholewheat flour, for plain nutritional reasons. Try making these Spring Rolls for your kids and also for yourself and see how they vanish from the plate! Here’s the recipe:
For the crust
250 grams wholewheat flour
100 grams cornflour
2 tablespoons refined flour
300 ml water
Salt (to taste)
Oil for deep frying
For the stuffing
1/2 bowl cabbage (thinly shredded)
1/4 bowl carrots (thinly shredded)
15 french beans (very finely chopped)
2 tablespoons shallots (finely chopped)
3-4 mushrooms (finely chopped)
1 medium onion (thinly sliced)
4 cloves garlic (crushed)
1/2 inch ginger (grated)
1 tablespoon coriander leaves (finely chopped)
1/2 teaspoon dark soy sauce
1/2 teaspoon freshly ground pepper
Salt (to taste)
1 tablespoon oil
Mix the wholewheat flour, cornflour and salt in a bowl. Pour water while stirring continuously to make a thick batter. Keep aside to rest for 10 minutes.
In another bowl, dissolve 2 tablespoons of refined flour in 4 tablespoons of water to make a thick paste. Keep aside.
Heat 1 tablespoon oil in a pan and fry the garlic and ginger till they start turning brown. Add onions and stir till they turn translucent. Add cabbage, carrots, french beans, shallots and mushrooms and stir on high flame for 2 minutes. Add coriander leaves and mix well. Add dark soy sauce, salt and pepper and mix well. Cover the pan with a lid and let cook on low heat for 3-4 minutes. Remove from heat and let cool.
Make small pancakes from the wholewheat-cornflour batter and place a spoonful of the stuffing on to each pancake. Shape into rolls whole sealing the edges with the refined flour paste. Deep fry in hot oil till the rolls turn golden. Cut into pieces and serve hot with Sichuan, Tomato or Chilly Sauce.
Eat, drink and be merry! 🙂