Wednesday, September 24, 2008

Spring rolls

I usually make these and freeze them. They come in handy for a quick snack/unexpected guests. There are several varieties of spring roll wraps available. In our area, Uwajimaya is a good place for it. This time I made these spring rolls using Azumaya square wraps.

Azumaya square wraps

1 cup shredded cabbage

1/4 cup shredded carrots

1/4 cup finely chopped onions

1/4 cup sprouted mung beans

1/4 cup boiled spaghetti noddles, crushed

2 tsp soy sauce

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp ginger paste

2 tsp oil, plus oil to fry

Heat the 2 tsp of oil in a non-stick wok, add the onions and saute for 5 mins on medium to medium high heat. Add the ginger, cabbage and carrots. Saute another 5-7 mins. Add the mung beans, noodles, salt, pepper and soy sauce. Cook another 3-5 mins. Take off heat. The filling is ready, it is pretty dry.

To prepare the rolls, fill the center of each wrap with a spoonful of the mixture. Bring the opposite points together and press down. Roll from one end to the other. Use a little water to stick the end. Prepare all the rolls. Keep them covered with a moist cloth. Deep fry in hot oil.

I just happenned to have the spaghetti on hand. This is a good way to use up the small pieces of noodles that remain at the bottom of the box. You can also add green/red/orange bell peppers to the filling. I keep the filling pretty bland and serve with a spicy dipping sauce. But in the above picture, I've used Maggi Hot & Sweet and Maggi Chatpat Tomato ketchups.

These spring roll appetizers are off to the WYF event at EC's Simple Indian Food.


Meera said...

Spring rolls look awesome. It's been ages since I had them.

easycrafts said...

Lovely and very crispy spring rolls..thanks for the entry

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