Nasuha Blog

Vegetable spring roll is a classic Indo Chinese dish perfect for evening snacks or entertaining guests. These are very easy to make and with the easy availability of the spring roll wrapper sheets in the market, it is a very good option to make when you have guests at home or you want some snack ready within no time. You can fill and roll the rolls beforehand and cover and refrigerate for 2-3 hours and can deep fry them when ready to eat. Here is how I make mine.


All you need is

Spring roll sheets - 15-20
All purpose flour \ Maida - 2 tsp
Water - 2 tbsp
Oil - 2 tbsp and for frying
Garlic - 2 tsp ( finely chopped )
Ginger - 2 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Cabbage - 1\2 cup ( finely chopped )
Capsicum - 1\2 cup ( finely chopped )
Carrot - 1\2 cup ( finely chopped )
Salt to taste
Black pepper powder - 1\4 tsp
Soy sauce - 1\2 tsp
Red chili sauce - 1\2 tsp
Ajinomoto - 1\2 tsp ( optional )



Method of preparation

Take out the spring roll sheets from the freezer, approximately 45 minutes before you want to make the rolls.
Mix all purpose flour and water in a bowl and keep aside.
Heat 2 tbsp oil in a wok.
When the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and fry till translucent.
Add cabbage, capsicum, carrots, black pepper powder, salt, red chili sauce, soy sauce and ajinomoto.
Add 1\4 cup of water and cook for 3-4 minutes.
Increase the eat and cook till all the water is evaporated and the filling is dry.
Remove the wok from heat and let the filling cool.
Take one spring roll sheet and keep a tbsp of filling at one corner.
Roll until you reach the center.
Fold the sides inside.
Apply little maida mixture on the other end and roll till you reach the end.
Make all the spring rolls in the similar way.
Heat oil in a pan.
Deep fry all the spring rolls on medium heat till they are golden brown.
Drain on a tissue lined plate.
Serve hot with chili dipping sauce.

As I have told you all before, Indo Chinese food is an all time favorite in my house and I keep on experimenting with new flavors each time I make it. This time I added a few pineapple chunks in the regular fried rice that I usually make to go along with the gravy and it was very well received. We enjoyed the sweet and sour vegetables that I posted yesterday with this super awesome pineapple fried rice. Pineapple gives a lovely texture and flavor to the rice and goes very well with the savory flavors. This rice is a perfect accompaniment to any Chinese style Gravy. Here is how to make it.


All you need is

Cooked rice - 2 cups
Vegetable oil - 1 tbsp
Sesame oil - 1 tbsp
Garlic - 2 tsp ( finely chopped )
Ginger - 1 tsp ( finely chopped )
Onion - 1\2 cup ( finely chopped )
Pineapple - 1 cup ( cut into small chunks )
Lemon juice - 2 tbsp
Soy sauce - 1\2 tsp
Salt to taste
White pepper powder - 1\2 tsp
Green onion for garnishing



Method of preparation

Heat oil in a wok.
When the oil is hot, add garlic and ginger.
Fry for a few seconds.
Add onion and pineapple and cook for a minute.
Add the lemon juice, soy sauce, salt and pepper powder.
Add the cooked rice and mix everything nicely.
Cook for a minute on high heat.
Garnish with spring onion greens.
Serve hot with any Chinese style gravy.