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.