Its raining heavily in Mumbai and somehow rains always make me hungry! So my hunger today has made me land on this old recipe of mine. As a teenager i had eaten these really light and fresh spring rolls the memories of which come back to me almost every time it rains. So i thought of making these crunchy delights once more and sharing the recipe. Spring rolls are a very popular Asian dish. Although almost every Southeast Asian country has their own version of it, the Indian version of it is often fried.This is my version of this delightful snack. Sit down with a hot cup of your coffee and indulge in these fresh little crunchinesses! I am sure you will enjoy as much as i did:)
Capsicum (1) (finely sliced)
Cabbage (1/2) (finely sliced)
Carrot (1) (finely sliced)
Green chilli (2-3) (finely chopped)
Spring onions (3) (finely chopped)
Chicken (1 small bowl) (boiled and shredded)
Black pepper powder (2 tbsp)
Tomato sauce (2 tbsp)
Soya sauce (1 tsp)
Butter (1 tbsp)
Oil (1 tbsp)
Spring rolls sheets (10-12)
wheat flour (2 tbsp)
Salt to taste
- In a non stick pan heat 1 tbsp of oil with 1 tbsp of butter. Add the spring onions and green chilli to it saute for 2 minutes.
- Add the rest of the vegetables and chicken to it. Saute for 2-3 minutes on high flame. you don't want to over cook the vegetables. You want to retain the crunchiness of the vegetables.
- Add the rest of the ingredients and cook for two minutes.
- Let the mixture cool and your filling is ready.
- Mix the wheat flour with little water and mix well, this is to be used as the gum to stick your spring rolls together.
- Fill the spring roll sheets with the filling. Roll them up as shown in the picture and use the wheat flour to stick them.
- Apply the flour on the edges and wrap tightly.
- Deep fry until nicely golden brown on both sides. Serve with a hot and sweet red chilli sauce or your normal chilli tomato ketchup you choose. Enjoy!!:)