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.

It's been a lovely day since morning. We got up early and went to capture the spring the Bangalore. It's spring time here in Bangalore and the trees are laden with beautifully colored flowers. The roads get covered by the flowers falling from the trees making a beautiful carpet of pinks and yellows. To celebrate the spring, here is my spring salad with roasted pears and figs. I topped the salad with some dried cherries, roasted walnuts and some feta cheese and made a healthy dressing of honey and mustard in yogurt to drizzle over the salad. Here is the recipe.




All you need is

Pears - 2
Fig - 8-10
Lettuce leaves - 1 cup
Dried cherries - 1\4 cup
Walnuts - 1\4 cup
Feta cheese - 50 g



Method of preparation

Cut the pear into thin wedges.
Cut the figs into halves.
Heat an oven to 180 degrees C.Line the pear wedges and figs on a baking sheet.
Bake for 30 minutes.
Layer the walnuts in a baking tray and roast for 5-6 minutes.
Chop them into small pieces.
Tear the lettuce in a salad bowl.
Add the roasted pears, figs and dried cherries
Give it a mix.
Sprinkle walnuts and feta cheese on top.
Pour the dressing.
Serve immediately.
I used Honey and mustard yogurt dressing for this salad. Here is the recipe for the dressing.